@noor2314aqf: Smoky Texas-Style Smoked Beef Brisket Ingredients 1. Whole beef brisket – 10 lb 2. Kosher salt – 3 tbsp 3. Coarse black pepper – 3 tbsp 4. Garlic powder – 2 tbsp 5. Onion powder – 1 tbsp 6. Smoked paprika – 1 tbsp 7. Worcestershire sauce – 2 tbsp 8. Yellow mustard – 2 tbsp 9. Beef broth – 2 cups 10. Apple cider vinegar – 1/2 cup 11. Apple juice – 1/2 cup 12. Unsalted butter – 4 tbsp 13. Beef tallow – 2 tbsp Recipe 1. Trim the brisket by removing any hard, waxy pieces of fat and shaping the thicker fat cap to about 1/4 inch, while keeping enough fat to protect the meat during the long cooking process. 2. Pat the brisket completely dry with paper towels, then lightly coat all sides with yellow mustard and Worcestershire sauce to help the seasoning adhere and add another layer of savory flavor. 3. Combine the kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika in a bowl, then generously cover every surface of the brisket with the seasoning mixture. 4. Place the seasoned brisket on a tray, cover it, and refrigerate for at least 4 hours or overnight so the salt and spices can penetrate deeply into the meat. 5. Remove the brisket from the refrigerator about 45 minutes before cooking while you prepare a smoker for indirect cooking at 225°F to 250°F using oak, hickory, or another strong hardwood. 6. Place the brisket in the smoker with the fat cap positioned according to your smoker's heat source, then smoke slowly until the exterior develops a dark, firm bark and the internal temperature reaches approximately 160°F to 170°F. 7. Combine the beef broth, apple cider vinegar, and apple juice in a spray bottle or bowl, then lightly spritz or brush the brisket every hour after the bark has formed to keep the surface moist without washing away the seasoning. 8. Once the brisket reaches the stall and the bark is deeply developed, wrap it tightly in butcher paper or heavy-duty foil, adding the butter and beef tallow before sealing the package. 9. Return the wrapped brisket to the smoker and continue cooking until the thickest part reaches approximately 195°F to 205°F and a probe slides into the meat with very little resistance. 10. Transfer the wrapped brisket to a dry cooler or insulated container and let it rest for at least 1 hour, preferably 2 hours, allowing the juices to redistribute and the connective tissue to finish relaxing. 11. Unwrap the brisket carefully and reserve any flavorful juices from the package, then place the meat on a large cutting board with the grain direction clearly visible. 12. Separate the flat and point if desired, then slice the brisket across the grain into thin, even slices, keeping the slices thicker in the tender point section so they remain juicy. 13. Arrange the slices on a serving board, spoon a small amount of the reserved juices over the meat, and serve hot with barbecue sauce, pickles, coleslaw, baked beans, or toasted bread. Follow for more delicious barbecue recipes and amazing food ideas!

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Sunday 13 September 2026 14:13:25 GMT