South 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)
• 1/4 cup (60 ml) coarse salt 1/4 cup (60 ml) coarse salt
• 1/4 cup (60 ml) black pepper 1/4 cup (60 ml) black pepper
• 2 tablespoons (30 ml) paprika 2 tablespoons (30 ml) paprika
• 2 tablespoons (30 ml) chili powder 2 tablespoons (30 ml) chili powder
• 1 tablespoon (15 ml) garlic powder 1 tablespoon (15 ml) garlic powder
• 1 tablespoon (15 ml) onion powder 1 tablespoon (15 ml) onion powder
• 1 tablespoon (15 ml) brown sugar 1 tablespoon (15 ml) brown sugar
• 1 tablespoon (15 ml) cayenne pepper (adjust to taste) 1 tablespoon (15 ml) cayenne pepper (adjust to taste)
• Wood chips or chunks (preferably oak or mesquite) for smoking Wood chips or chunks (preferably oak or mesquite) for smoking

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 at least 30 minutes.
2. 2.
   In a small bowl, combine the salt, black pepper, paprika, chili powder, garlic powder, onion powder, brown sugar, and cayenne pepper to create the spice rub.
3. 3.
   Trim any excess fat from the brisket, leaving a thin layer for flavor and moisture.
4. 4.
   Generously coat the brisket with the spice rub, ensuring all sides are evenly covered.
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) and the meat is tender.
7. 7.
   Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.

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 leaving a thin layer helps keep the meat moist during the long cooking process.

Tips & Tricks

• Use a meat thermometer to ensure the brisket reaches the desired internal temperature for optimal tenderness.
• Let the brisket rest after cooking to allow the juices to redistribute, resulting in a more flavorful and moist final product.
• Experiment with different wood chips or chunks to add unique flavors to your smoked brisket.
• For a spicier kick, increase the amount of cayenne pepper in the spice rub.
• Serve the brisket with traditional barbecue sides like coleslaw, baked beans, and cornbread.

Serving advice

Slice the smoked brisket against the grain into thin slices for maximum tenderness. Serve it on a platter with your favorite barbecue sauce on the side, allowing guests to add as much or as little as they desire.

Presentation advice

Arrange the sliced brisket on a wooden cutting board or a large serving platter. Garnish with fresh herbs like parsley or cilantro for a pop of color. Serve alongside the suggested side dishes and drinks for a complete barbecue feast.