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)
• 4 tablespoons kosher salt (60g) 4 tablespoons kosher salt (60g)
• 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 barbecue sauce (240ml) 1 cup barbecue sauce (240ml)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 50g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat your smoker to 225°F (110°C) and prepare it for indirect heat.
2. 2.
   In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create a 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 close the lid.
6. 6.
   Smoke 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.
   In a small saucepan, heat the beef broth and barbecue sauce over low heat until warmed through.
8. 8.
   Once the brisket reaches the desired temperature, remove it from the smoker and brush it with the barbecue glaze.
9. 9.
   Wrap the brisket tightly in aluminum foil and let it rest for 30 minutes to allow the flavors to meld.
10. 10.
    Slice the brisket against the grain and serve with additional barbecue sauce on the side.

Treat your ingredients with care...

• Beef Brisket — It is important to choose a well-marbled brisket for maximum flavor and tenderness. Trim the excess fat, but leave a thin layer to 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 for smoking to add unique flavors to your brisket.
• For a spicier kick, increase the amount of cayenne pepper in the spice rub.
• If you don't have a smoker, you can achieve similar results by using a charcoal grill with indirect heat.

Serving advice

Serve the sliced brisket on a platter, allowing guests to help themselves. Accompany it with additional barbecue sauce, pickles, and sliced onions for a classic Texas-style barbecue experience.

Presentation advice

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