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Texas Smoked Brisket
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Texas Smoked Brisket

Course Main Course
Cuisine American
Keyword meat, smoked
Prep Time 30 minutes
Cook Time 18 hours
Total Time 16 hours 30 minutes
Servings 8
Cost 150

Equipment

  • Meat Smoker (Pellet and/or Electric)
  • Bag of Competition Grade Pellets (Lumber Jack)
  • Pink Butchers Paper
  • 2 x Temperature Probes
  • 2 x Large Metal Trays
  • Roll of Foil
  • Esky (large enough to hold brisket
  • 3 x Towels you don't mind getting meat sinky
  • Long knife

Ingredients

  • 8 kg Beef Brisket - Flat and Point (Black Onyx Preferred)
  • 1 Bottle American Mustard
  • 100 g Ground Black Pepper Coarse
  • 100 g Flaked Sea Salt Coarse

Instructions

  • Trim Brisket Cold - https://www.youtube.com/watch?v=K5rtd7GITlg
  • Start up Smoker and preheat to 175°C for 30min
  • While preheating, apply thin layer of mustard to both sides of brisket in the aluminium tray.
  • Mix salt and pepper together in a bowl
    Apply salt and pepper to outside of Brisket. (Do not rub! make sure you pat it on.)
    Make sure you get the sides of it as well. Use itself to dab up the bits that sprinkled off. It should look like this
  • Add Brisket to smoker with the fat side upwards. If your smoker has a hot spot, ensure the point is closest to the hot spot.
    Insert Probe into the thickest part of the flat
    Insert Second probe into the thickest part of the point
  • Adjust smoker to 120°C until the internal temperature of the flat or point are around 68°C-73°C (this is called the thermal stall)
    If you have a dry brisket (not a lot of marbling fat, you can add a few sticks of unsalted butter on and under when you wrap. This will help the confit process)
    Once temp is reached, remove probes and prepare your pink butchers paper
  • Wrap brisket in 2 to 3 layers of butchers paper. Ensure it is tightly wrapped and that the brisket is facing fat side up when you return it to smoker.
    Reattach the probes in similar points
  • Rest brisket when probes near 90°C.
    Place one folded towel into the bottom of the esky. Wrap brisket in one towel, then place folded towel on top.
    Close up the esky and wait a minimum of 2 hours but no more than 4 hours to eat.
    Temperature can raise slightly when wrapped.
  • Slice pencil thin across the grain. Texas brisket shouldn't need BBQ sauce, but dip in some if you wish.
    Serve with lengthway cut dill pickles / slaw and cornbread for the authentic experience.