Texas-Style Beef Brisket

The Quirky Foodster Team

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Servings

Ingredients

Whole beef brisket (about 5-6 kg / 11-13 lb), packer cut, trimmed to 6mm (1/4 in) fat cap — 1
Coarse kosher salt — 60 g (1/4 cup)
Coarse black pepper — 60 g (1/4 cup)
Garlic powder (optional) — 15 g (1 tbsp)
Post oak or hickory wood, for smoking

Method

The night before, trim the brisket fat cap to an even 6mm (1/4 in) and season generously on all sides with the salt, pepper and garlic powder. Refrigerate uncovered overnight.
The next morning, bring the brisket to room temperature for 1 hour and set up the smoker to run steadily at 110–120°C (225–250°F) with post oak or hickory wood.
Place the brisket fat-side up and smoke for 6–8 hours until the internal temperature reaches about 70°C (160°F) and a dark bark has formed.
Wrap the brisket tightly in butcher paper or foil and return it to the smoker until the internal temperature reaches 93–96°C (200–205°F), about 4–6 more hours.
Rest the wrapped brisket in a cooler or warm oven for at least 1 hour before slicing.
Slice against the grain into pencil-thick slices, separating the leaner flat from the fattier point as needed, and serve.

Introduction: Cultural Background Brisket barbecue in Texas developed from the German and Czech immigrant meat markets of the Texas Hill Country in the late 1800s, where tough cuts of beef were smoked low and slow to tenderise them.

Cultural Background: Cultural Background Brisket barbecue in Texas developed from the German and Czech immigrant meat markets of the Texas Hill Country in the late 1800s, where tough cuts of beef were smoked low and slow to tenderise them. Central Texas barbecue, centred on brisket rubbed simply with salt and pepper and smoked over post oak wood, has become one of the most revered styles of American barbecue.

Tips: Cook to internal temperature and feel (a probe should slide in like butter), not to a fixed time — every brisket varies. Resting the meat for at least an hour is essential for juicy, sliceable brisket.

Variations: Add a spritz of apple cider vinegar and water during smoking to help bark development. Vegetarian version: apply the same salt-and-pepper rub and smoking technique to a whole smoked jackfruit or seitan roast for a plant-based barbecue centrepiece.

Storage: Refrigerate sliced brisket in an airtight container with a little of its juices for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat gently in a covered dish with a splash of beef stock in a 150°C (300°F) oven until warmed through, to avoid drying it out.

FAQs:

Q: Why does the brisket need to be wrapped partway through?

A: Wrapping (the 'Texas crutch') helps push through the temperature 'stall' and keeps the meat moist during the final hours of cooking.

Q: What wood is traditional for Texas brisket?

A: Post oak is the classic wood of Central Texas barbecue, prized for its steady burn and mild smoke flavour.