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BBQ Recipe: Texas-style Smoked Brisket

Release date:2019-08-26 Publisher: Original Views:59
Brisket is the hallmark of Texas barbecue cuisine. This recipe is sure to give you one of the juiciest, most tender and flavorful beef brisket experiences of your life! 

Ingredients for Briskets 
Brisket 1 (4- to 6-pound), untrimmed, with a thick sheath of fat
5 tablespoons Brown sugar 
1 tablespoon Ground black pepper 
5 tablespoons Kosher salt 

4 ½ teaspoons Paprika

1 ½  teaspoons Dry mustard 
1 tablespoon Ancho chile powder 
1/2 teaspoon Granulated onion 
1/4 teaspoon Granulated garlic 

Ingredients for Brisket Sugar Shake
1/2 cup Turbinado sugar 
4 ½ tablespoons "Brownulated" light brown sugar 
4 ½ teaspoons Kosher salt 
3/4 teaspoon Ground black pepper 

Special Equipment
1)BBQ grill mat
2)Drip pan
3)Wood chunks/ packet of wood chips

4)Airtight container

5)Butcher Paper for Smoking


Cooking Directions 
STEP 1: Prepare Brisket
1)Trim the brisket while leaving a layer of fat of ¼ inches thick. Score the fat lightly so as to let the rub sink in well. 
2)Take a medium-sized bowl, add brown sugar, kosher salt, ground black pepper, paprika, dry mustard, ancho chili powder, granulated onion and granulated garlic and mix well. Rub this mixture over the meat. 
3)Wrap the brisket in plastic and refrigerate overnight or at least 6 hours. Pull the meat out of the refrigerator 45 minutes before you are ready to grill, and let it come to room temperature. 

STEP 2: Grill Brisket
1)Prepare your grill for barbecuing. This recipe needs an indirect heat arrangement, so use a drip pan and preheat it to 190 degrees Fahrenheit. 
2)Pour some water in the drip pan. Place some pre-soaked wood chunks in the drip pan (you can also use a packet of pre-soaked wood chips directly over the hot coals).  

3)Take a BBQ grill mat and place the brisket, fat side up, over it and smoke wrapping with butcher paper for smoking with a lid on for 1 hour to 1 ¼ hour per pound. The whole process could take between 5 hours to 10 hours. 


4)Make sure the brisket reaches an internal temperature of 180 to 185 degrees Fahrenheit. Remove from the grill.
5)Let the brisket rest for a few minutes. 
6)Carve the brisket into slices, cutting across the grain. Serve with a sprinkle of the Brisket Sugar Shake. 


STEP 3: Brisket Sugar Shake
After you plate up your sliced brisket, it is time to give it a little sprinkle with a Brisket Sugar Shake to bring out the rich flavor and texture of the beef. Here is how you can prepare the shake:

1)Take a small bowl and add turbinado sugar, ‘brownalted’ light brown sugar, kosher salt and ground black pepper. Mix well. 
2)Store the prepared mixture in an airtight container (this quantity makes just over 1 cup).
3)Pour the shake over the sliced brisket and serve. 

Author’s Note: Briskets basically come in two types of cuts. The flat cut has a minimal amount of fat, while the pointcut (also referred to as packer-trimmed) comes with more fat. For this recipe, take the fattier cut. You may have to place a special order with your butcher to get the best results. 

Servings: Yields 6 to 8 servings

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