Texas Brisket
Texas brisket is a very, very special thing. It's essentially just perfectly smoked bbq brisket with nary a trace of rub. It doesn't need any accoutrement. It's just beefy exquisiteness.
Equipment
- About 6 cups (540 grams) wood chips, preferably oak or mesquite or a combination, soaked in water at least 30 minutes, plus 2 cups (180 grams) dry wood chips
Ingredients
- One (10-pound) beef brisket, fat trimmed to 1/4 inch (6 mm)
- 1/2 cup kosher salt
- 1/2 cup coarsely ground pepper
- 1 tablespoon granulated garlic (optional)
- Barbecue sauce for serving
Instructions
- Remove the brisket from the refrigerator at least 1 hour before cooking. Season generously all over with salt and pepper, packing the coating on well. Sprinkle with garlic, if using, then gently rub over seasoning.
- Prepare a smoker or a charcoal or gas grill for smoking over low heat. The grill temperature should be 225°F to 250˚F (107°C to 120˚C). If using charcoal, bank lit coals on either side of grill bed, leaving a strip in the center without heat. Place a drip pan in the center strip and fill with water. Add 1 to 2 cups soaked wood chips to the fire just before grilling. (Keep remaining chips in water until ready to use.) If using gas, fill smoker box with about 1/2 cup of chips, then preheat grill. The wood chips should begin to smolder and release a steady stream of smoke. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones. Turn off one or more of the burners to create an indirect-heat zone. Brush and oil grill grate.
- Place the brisket on the grill, fatty side up, as far away from the fire as possible. Cover and cook 4 to 6 hours, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F to 170˚F (66°C to 77˚C). Check the wood chips every 30 to 45 minutes, adding more chips by the 1/2 cup to keep smoke levels constant. If using charcoal, add lit coals every few hours to maintain heat level.
- Remove the brisket from the heat and wrap it in aluminum foil. Return to the smoker or grill or place in a 250˚F (120˚C) oven an additional 4 to 6 hours. The brisket is ready when fork tender and an instant-read thermometer registers 195°F to 205˚F (91°C to 96˚C), 8 to 12 hours total.
- Move the brisket to a cutting board and remove the foil. Let rest at least 30 minutes. Thinly slice across the grain, arrange slices on a platter, and serve at once. Serve with BBQ sauce, whether warm or at room temperature.Quick Tips: Maintaining temperature and smoke levels can be a tricky bit of fire mastery. When smoking in a charcoal grill, have a chimney starter filled with glowing coals at the ready, so you can replenish your fire every 30 minutes or so.
Nutrition
Serving: 1portion | Calories: 613kcal | Carbohydrates: 7g | Protein: 79g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 234mg | Sodium: 1421mg | Fiber: 3g | Sugar: 1g