There’s nothing quite like a perfectly smoked Texas brisket. The aroma alone is enough to make your mouth water and your stomach growl with anticipation. But let’s not forget about the taste – oh, the taste! It’s like a party in your mouth, with flavors of smoky, savory, and slightly sweet all dancing together in perfect harmony.
But let’s be real – sometimes, the process of smoking a brisket can be a bit of a pain. It takes hours upon hours of careful tending and monitoring to get that perfect bark and tender, juicy meat. And don’t even get me started on the anxiety of slicing it just right. One wrong move and you’ve got a pile of dry, overcooked brisket. Trust me, I’ve been there.
But all of the hard work is worth it when you finally get to sink your teeth into a slice of that smoky goodness. It’s like a taste of heaven on earth, and it’s a feeling that can’t be beat.
So if you’re a true Texas BBQ lover, you know the importance of a good brisket. Don’t be afraid to put in the time and effort to get it just right – it’ll be worth it in the end. Just make sure to have a cold beer (or three) on hand to help you through the process. Happy smoking!
HISTORY OF TEXAS SMOKED BRISKET
The history of Texas smoked brisket can be traced back to the early 19th century, when Central European immigrants, particularly those of Czech and German descent, brought their traditions of smoking meat to the state. These immigrants, who were known as “meat smokers,” would smoke various cuts of meat, including brisket, as a way to preserve it for long periods of time.
During this time, brisket was considered a cheaper, less desirable cut of meat, as it was tough and required a long cooking time to become tender. As a result, it was often reserved for smoking, which helped to break down the tough connective tissue and create a more flavorful and tender final product.
As the popularity of Texas BBQ grew in the 20th century, so too did the popularity of brisket. It became a staple of Texas BBQ and was often served at community gatherings and events. Today, Texas smoked brisket is known around the world for its unique flavor and is a beloved part of Texas culture and cuisine.
Texas Smoked Brisket
This brisket was made in an Old Smokey with fire from the bottom. Pretty sure this would work well in a gas grill. Since the heat is charging in from the bottom we’ll put a tin pan between brisket and fire.
"Keep
My vents closed Old Smokey has the fire coming from the outside bottom with the pit set on top of a gas burner (turkey fryer or crawfish boiler). It kept an even temp easy to control when I added chunks for smoke. Using mesquite chunks for smoke they burned slow which was nice since mesquite burns so hot. Any wood you dig will work.
If you intend on using your gas grill make sure you can get the temp down to 245 and I’d use a heavier pan (like a cookie sheet) between the brisket and fire. During the entire cook the pit was opened once to add wood. Some people like to spray stuff over the brisket throughout the cook. I think that’d be fine if you were using a steel pit barrel or a brick pit as those loose less heat when opened.
This recipe was made twice the exact same way excluding temp target. This was done at 245 which made it closer contest brisket and a shorter cook time (9hrs). The other was done at 220 which made a fall apart brisket and longer cook time (13hrs). Both were fantastic I just tend to gravitate to old school.
"Keep
My vents closed Old Smokey has the fire coming from the outside bottom with the pit set on top of a gas burner (turkey fryer or crawfish boiler). It kept an even temp easy to control when I added chunks for smoke. Using mesquite chunks for smoke they burned slow which was nice since mesquite burns so hot. Any wood you dig will work.
If you intend on using your gas grill make sure you can get the temp down to 245 and I’d use a heavier pan (like a cookie sheet) between the brisket and fire. During the entire cook the pit was opened once to add wood. Some people like to spray stuff over the brisket throughout the cook. I think that’d be fine if you were using a steel pit barrel or a brick pit as those loose less heat when opened.
This recipe was made twice the exact same way excluding temp target. This was done at 245 which made it closer contest brisket and a shorter cook time (9hrs). The other was done at 220 which made a fall apart brisket and longer cook time (13hrs). Both were fantastic I just tend to gravitate to old school.
Servings 8
Calories 1147kcal
Instructions
- Make sure to at least trim off all the silver skin and cut out the hard fat in the point. Remaining fat should should be soft to touch. The large piece of fat in the point is hard and I get rid of it because it’s not palatable.
- In a container big enough to hold the brisk sprinkle Dawgs Bark all over it.
- Cover and place in fridge for a minimum 24 hours. This one did 48 hours, longer the better.
- On cook day remove brisket to counter and get your pit to 245 smoke primed and stable.
- When you are comfortable the pit is stable insert a thermometer with lead into the side of the flat (thin part).
- Fat down place your brisket on the pit and put the top back on. In my case I have two thermometers with leads measuring pit air and brisket flat.
- Add wood chunks at your pleasure throughout the cook just keep in mind too much hard/green smoke will tar the brisket.
- When the flat reads 195 pull it and take it inside to a safe spot to work on. Abot 9-11 hours (weight matters)
- Remove the thermometer probe and insert it into the point (thick side).
- If you trimmed out the points hard fat it’s likely the point will read 195 too.
- If the point reads 195 cover the brisket (probe still insertein foil and set aside on the counter.
- If the point reads less than 185 wrap the brisket in foil and place back on the smoker probe still inserted. Cook till the point hits 190-195.
- Note that the hot brisket temp will rise about 5 degrees just sitting on counter. Use your best judgement weather not to put brisket back on pit. It may be coming back off quick.
- So once we have the brisket on counter wrapped let it sit there until the thermometer goes down to 100 degrees. This process did and often takes a full 6 hours. Not kidding, but you’ll love it!
- Know that planning your smoked brisket ahead of time helps keep things running smooth. It’s all about patience.
© Texas Butter®
➕ Nutrition
Nutrition Facts
Texas Smoked Brisket
Amount Per Serving (355 g)
Calories 1147
Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 19g119%
Cholesterol 457mg152%
Sodium 1155mg50%
Potassium 2444mg70%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 153g306%
Vitamin A 5IU0%
Calcium 40mg4%
Iron 14.2mg79%
* Percent Daily Values are based on a 2000 calorie diet.
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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn
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