East Texas-Style Smoked Brisket

Ingredients

• 1 whole beef brisket (4-5 kg / 8-10 lbs) 1 whole beef brisket (4-5 kg / 8-10 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)
• Wood chips or chunks (hickory or oak) Wood chips or chunks (hickory or oak)
• Barbecue sauce, for serving Barbecue sauce, for serving
• Pickles, for serving Pickles, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 40g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat your smoker to 225°F (107°C) and soak the wood chips or chunks in water for 30 minutes.
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 seasoning rub.
3. 3.
   Trim any excess fat from the brisket, leaving a thin layer for flavor and moisture.
4. 4.
   Generously apply the seasoning rub to all sides of the brisket, pressing it into the meat.
5. 5.
   Place the brisket on the smoker, fat side up, and add the soaked wood chips or chunks to create smoke.
6. 6.
   Close the smoker and cook the brisket for approximately 1.5 hours per pound (3 hours per kg), or until the internal temperature reaches 203°F (95°C).
7. 7.
   Once cooked, remove the brisket from the smoker and let it rest for 30 minutes before slicing or chopping.
8. 8.
   Serve the smoked brisket with 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 during the smoking process.

Tips & Tricks

• Use a meat thermometer to ensure the brisket reaches the desired internal temperature for perfect tenderness.
• Let the brisket rest after cooking to allow the juices to redistribute, resulting in a more flavorful and moist meat.
• Experiment with different wood flavors, such as mesquite or cherry, to add unique smoky notes to your brisket.
• For a spicier kick, increase the amount of cayenne pepper in the seasoning rub.
• If you don't have a smoker, you can achieve similar results using a charcoal grill with indirect heat.

Serving advice

Serve the sliced or chopped smoked brisket on a platter, allowing guests to help themselves. Provide barbecue sauce and pickles on the side for added flavor and tanginess. Accompany the dish with classic barbecue sides like coleslaw, cornbread, and baked beans.

Presentation advice

Arrange the slices or chopped brisket on the platter, showcasing the beautiful smoke ring and caramelized bark. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color. Serve the barbecue sauce and pickles in small bowls alongside the brisket.