Smoked Brisket Texas style
Smoked Brisket Texas style

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, smoked brisket texas style. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Smoked Brisket Texas style is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Smoked Brisket Texas style is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have smoked brisket texas style using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Brisket Texas style:
  1. Get 5 kg beef brisket
  2. Get 55 g crushed black pepper
  3. Take 45 g sea salt
  4. Make ready Dash squeezy yellow mustard (eg French's)
Instructions to make Smoked Brisket Texas style:
  1. Trim the brisket of excess fat and sinew. It's best to use your own judgement, but you can find instruction online. Mix your rub, you can adjust to your own taste, my preference is above.
  2. Squeeze a small amount of mustard on to either side of the brisket, then add your rub - the mustard should be a very thin layer, just to enable the rub to adhere and the rub should be an even coating.
  3. Wrap in cling film and chill. Then prepare your cooking method. For an oven - heat to 150°C and towards the end allow the meat to come up to room temperature. For a BBQ/smoker - light your fire and wait until the smoke burns clear.
  4. When your cooker is ready, place the meat inside and leave. For an oven; it's best placed over a pan of stock, covered in foil and left for five hours. On a BBQ/smoker it will depend on the size of your brisket - for a 5kg joint, I would say maximum two hours in the smoke, then wrap in foil and leave maintaining the heat. It will be done when the temperature internally is around 90°C.
  5. If oven-cooked, wrap in foil and allow to rest till cool enough to slice/shred. If BBQ'd/smoked, allow to cool for 1/2 hour then slice. Serve as you see fit.

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