Smoked Brisket - Slow-smoked beef with BBQ sauce
Smoked Brisket is a classic American barbecue favorite, particularly in the Southern states. This succulent dish is centered around a large cut of beef, known as brisket, which is known for its rich, dense texture. The brisket is seasoned with a dry rub consisting of various spices and herbs, then slow-smoked for several hours over a wood such as hickory or oak to infuse a deep, smoky flavor. Once the meat reaches its perfect tenderness, it’s finished off with a savory and sometimes sweet BBQ sauce which caramelizes on the surface, adding another layer of flavor. It's often served sliced with a side of coleslaw, baked beans, and cornbread, making it the star of any backyard barbecue or family gathering. Description by ChatGPT.
Hold onto your cowboy hats, because we're about to embark on a sacred venture into the heart of Texas barbecue. Using tips straight from the family knowledge and expertise of native Texan, Joshua Weissman, we bring you a recipe that captures the essence of Texas smoked brisket. Prepare for a savory journey that will lead you to a beautifully marbled, tender, and juicy brisket, surrounded by the rich aroma of oak and hickory smoke. Don your apron, ignite your passion for barbecue, and let's dive into this quintessential American delicacy!
Ingredients:
- 1 whole packer brisket (approximately 12.5 pounds post-trim)
- Kosher salt (half teaspoon per pound of brisket, roughly 3 grams per 0.5 kg)
- 1 tablespoon (9 grams) garlic powder
- 2 tablespoons (17 grams) sweet Hungarian paprika
- 1/2 tablespoon (6 grams) mustard powder
- 1/2 tablespoon (4 grams) freshly ground black pepper
- 1/3 cup (78 milliliters) beef or chicken broth for wrapping (optional)
- Oak and hickory wood for smoking
Equipment:
- Smoker or grill set up for indirect smoking
- Digital meat thermometer
- Strong aluminum foil
- Spray bottle (for broth, optional)
Prep Time: 12 to 24 hours for seasoning
Cook Time: 8 to 16 hours, depending on temperature
Total Time: ~20 to 40 hours (with resting)
Servings: Depends on the size of the brisket; typically, a full packer serves 10-15.
Instructions:
1. Begin by selecting a high-quality, well-marbled USDA Prime brisket. It should be consistent in thickness for even cooking.
2. Trim approximately 1/4 inch (6 millimeters) of the fat cap on both sides of the brisket to aid rendering but not too much to lose protection and self-basting.
3. Season your brisket at least 12 to 24 hours before smoking. Combine the kosher salt, garlic powder, sweet paprika, mustard powder, and black pepper into your beef rub.
4. Evenly sprinkle and massage the seasoning mixture over the entire brisket. Wrap the brisket in plastic wrap and refrigerate until ready to smoke.
5. When ready to smoke, heat your smoker and keep it steady at your chosen temperature. For tender brisket, aim for a range of 225°F (107°C) for a longer cook of 12-16 hours, or 265°F (130°C) for a shorter cook of 8-12 hours.
6. Place the brisket on the smoker, insert a meat thermometer in the thickest part, and maintain a consistent temperature, adding wood as needed.
7. If desired, spray with broth occasionally to keep moist, but minimize opening the smoker.
8. When brisket reaches 155°F (68°C), wrap it carefully in aluminum foil with 1/3 cup of broth to lock in moisture, and continue to cook until it reaches an internal temperature of 200°F (93°C).
9. Allow the brisket to rest wrapped for at least 1 hour before slicing against the grain to serve. Resting for longer can enhance tenderness and flavor.
Cooking Tips:
- Maintaining a consistent smoker temperature is key to a well-cooked brisket.
- Wrapping in foil, the Texas Crutch, can prevent the meat from drying out and speed up cooking time.
- Use a digital thermometer for accuracy and to prevent overcooking.
- Resting the meat is essential for juices to redistribute.
This recipe has been expertly crafted to satisfy your deepest barbecue cravings and comes straight from the heart of Texas itself, as brought to you by Joshua Weissman on his YouTube channel https://www.youtube.com/@JoshuaWeissman.
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