![West Texas-Style Smoked Brisket](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/west-texas-style-smoked-brisket--2da11502-9c94-42ab-8f30-a7a3dbb340d9.png)
Recipe
West Texas-Style Smoked Brisket
Smoky Texan Delight: West Texas-Style Smoked Brisket
4.8 out of 5
Indulge in the rich flavors of West Texas with this authentic recipe for smoked brisket. Slow-cooked to perfection, this dish showcases the essence of American cuisine and the traditional barbecue techniques of the region.
Metadata
Preparation time
30 minutes
Cooking time
12-15 hours
Total time
12-15 hours and 30 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Low carb, Keto, Paleo, Gluten-free, Dairy-free
Allergens
N/A
Not suitable for
Vegetarian, Vegan, Plant-based, Pescatarian, Nut-free
Ingredients
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1 whole beef brisket (4-5 kg / 8-10 lbs) 1 whole beef brisket (4-5 kg / 8-10 lbs)
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4 tablespoons kosher salt (60g) 4 tablespoons kosher salt (60g)
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2 tablespoons black pepper (30g) 2 tablespoons black pepper (30g)
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2 tablespoons paprika (30g) 2 tablespoons paprika (30g)
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1 tablespoon garlic powder (15g) 1 tablespoon garlic powder (15g)
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1 tablespoon onion powder (15g) 1 tablespoon onion powder (15g)
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1 tablespoon chili powder (15g) 1 tablespoon chili powder (15g)
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1 tablespoon brown sugar (15g) 1 tablespoon brown sugar (15g)
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1 tablespoon cumin powder (15g) 1 tablespoon cumin powder (15g)
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1 tablespoon mustard powder (15g) 1 tablespoon mustard powder (15g)
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Mesquite wood chunks or chips for smoking Mesquite wood chunks or chips 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
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1.Preheat your smoker to 225°F (107°C) and add mesquite wood chunks or chips for smoking.
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2.In a bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, chili powder, brown sugar, cumin powder, and mustard powder to create the seasoning blend.
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3.Trim excess fat from the brisket, leaving a thin layer for flavor and moisture.
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4.Generously season the brisket with the prepared seasoning blend, ensuring all sides are coated.
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5.Place the brisket on the smoker grates, fat side up, and close the lid.
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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.
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7.Once cooked, remove the brisket from the smoker and let it rest for 30 minutes before slicing.
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8.Slice the brisket against the grain and serve hot.
Treat your ingredients with care...
- Mesquite wood — Soak the wood chunks or chips in water for at least 30 minutes before using them in the smoker. This will prevent them from burning too quickly and create a steady smoke.
Tips & Tricks
- For a spicier kick, add cayenne pepper to the seasoning blend.
- Use a meat thermometer to ensure the brisket reaches the desired internal temperature.
- Letting the brisket rest after cooking allows the juices to redistribute, resulting in a more flavorful and tender meat.
- Serve the brisket with traditional barbecue sides like coleslaw, baked beans, and cornbread.
- Leftover brisket can be used in sandwiches, tacos, or as a topping for salads.
Serving advice
Serve the West Texas-Style Smoked Brisket hot, accompanied by your favorite barbecue sauce and a side of pickles. This dish pairs perfectly with cornbread and coleslaw for a complete barbecue feast.
Presentation advice
Present the sliced brisket on a wooden cutting board or a platter, allowing the beautiful caramelized crust to be showcased. Garnish with fresh herbs like parsley or cilantro for a pop of color.
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