Central Texas-Style Smoked Brisket

Ingredients

• 1 whole beef brisket (4-5 kg / 9-11 lbs) 1 whole beef brisket (4-5 kg / 9-11 lbs)
• 2 tablespoons kosher salt (30g) 2 tablespoons kosher salt (30g)
• 2 tablespoons black pepper (30g) 2 tablespoons black pepper (30g)
• 2 tablespoons paprika (30g) 2 tablespoons paprika (30g)
• 1 tablespoon garlic powder (15g) 1 tablespoon garlic powder (15g)
• 1 tablespoon onion powder (15g) 1 tablespoon onion powder (15g)
• 1 tablespoon brown sugar (15g) 1 tablespoon brown sugar (15g)
• 1 teaspoon cayenne pepper (5g) 1 teaspoon cayenne pepper (5g)
• 1 cup beef broth (240ml) 1 cup beef broth (240ml)
• 1 cup apple cider vinegar (240ml) 1 cup apple cider vinegar (240ml)
• 1 cup ketchup (240ml) 1 cup ketchup (240ml)
• 1/4 cup brown sugar (50g) 1/4 cup brown sugar (50g)
• 2 tablespoons Worcestershire sauce (30ml) 2 tablespoons Worcestershire sauce (30ml)
• 1 tablespoon Dijon mustard (15g) 1 tablespoon Dijon mustard (15g)
• Pickles, for serving Pickles, for serving

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 5g (Sugars: 4g)
• Protein: 50g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat your smoker to 225°F (107°C) using hardwood charcoal and your choice of smoking wood, such as oak or hickory.
2. 2.
   In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create the dry rub.
3. 3.
   Trim any excess fat from the brisket, leaving a thin layer for flavor and moisture. Apply the dry rub generously to all sides of the brisket, pressing it into the meat.
4. 4.
   Place the brisket on the smoker, fat side up, and close the lid. Smoke the brisket for approximately 1.5 hours per pound, or until the internal temperature reaches 203°F (95°C).
5. 5.
   While the brisket is smoking, prepare the barbecue sauce. In a saucepan, combine the beef broth, apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, and Dijon mustard. Simmer over low heat for 20-30 minutes, stirring occasionally.
6. 6.
   Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for 30 minutes. This allows the juices to redistribute and ensures a moist and tender result.
7. 7.
   Slice the brisket against the grain into thin slices. Serve with the homemade barbecue sauce and pickles on the side.

Treat your ingredients with care...

• Beef Brisket — Choose a well-marbled brisket for the best flavor and tenderness. Trim the fat to your preference, but leave a thin layer for moisture.
• Pickles — Opt for tangy dill pickles to balance the richness of the brisket.

Tips & Tricks

• Use a meat thermometer to ensure the brisket reaches the desired internal temperature.
• Let the brisket rest before slicing to retain its juiciness.
• Experiment with different wood chips for unique smoky flavors.
• For a spicier kick, increase the amount of cayenne pepper in the dry rub.
• Double-wrap the brisket in foil during the last few hours of smoking to speed up the cooking process.

Serving advice

Serve the Central Texas-Style Smoked Brisket with warm barbecue sauce on the side, allowing guests to drizzle it over their slices. Accompany the dish with classic barbecue sides like coleslaw, cornbread, and baked beans.

Presentation advice

Arrange the sliced brisket on a platter, showcasing its beautiful smoke ring. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color.