West 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 chili powder (15g) 1 tablespoon chili powder (15g)
• 1 tablespoon brown sugar (15g) 1 tablespoon brown sugar (15g)
• 1 tablespoon cumin powder (15g) 1 tablespoon cumin powder (15g)
• 1 tablespoon mustard powder (15g) 1 tablespoon mustard powder (15g)
• 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

1. 1.
   Preheat your smoker to 225°F (107°C) and add mesquite wood chunks or chips for smoking.
2. 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.
3. 3.
   Trim excess fat from the brisket, leaving a thin layer for flavor and moisture.
4. 4.
   Generously season the brisket with the prepared seasoning blend, ensuring all sides are coated.
5. 5.
   Place the brisket on the smoker grates, 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.
   Once cooked, remove the brisket from the smoker and let it rest for 30 minutes before slicing.
8. 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.