If you’re looking for something that is both easy and delicious, pork may be the wrong choice. Brisket comes in all different types but when it’s done right there isn’t much better than beef BBQ from Texas – especially if your dish includes some tenderized muscle meat called “brisket.” It takes years of practice to know exactly how long they need on their smoker with just enough smoke level or heat exposure before cooking time starts counting down so every ingredient can get paired together perfectly!
Over the years, I’ve found that two things help above all: choosing a cut of brisket with plenty to spare and then cooking it in a shallow pan. The fat will keep your meat moisturized while allowing for maximum smoke penetration from top-down; this helps give you those tender bites on every single forkful! A whole section weighs between 18 – 20 pounds but if we’re talking about partially trimmed sections then they can range from 5 pounds and up. This recipe calls for a 6-pound brisket.
Nothing beats the rich flavors of smokehouse BBQ. To achieve this desired outcome, you need to use either a charcoal grill or a smoker; Using a gas grill will lack in taste because it will not produce the required amount of smoke.
- 4 to 8 hours for curing the meat (optional).
- also, allow yourself a 6 hour cook time
- You will need six cups of hickory or mesquite chips, which have been soaked in cold water for one hour and then drained.
- 1 beef brisket (5 to 6 pounds), with a layer of fat at least 1/4 inch thick, preferably ½ inch thick
- 1 tablespoon coarse salt (kosher or sea)
- 1 tablespoon chili powder
- 2 teaspoons sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- Prior to adding the seasoning, rinse your brisket under cold running water and blot dry with paper towels.
- In a bowl combine the salt, chili powder, sugar, cumin and pepper. Rub spice mixture all over your brisket and cure in the refrigerator overnight or at least 4 hours before starting the cook. If time does not permit you to follow the curing process, that’s okay because it will also be flavorful if you were to cook it right away.
- Place a layer of charcoal in your bin and set it up for indirect grilling at a low temp. No need for drip pan.
- Add 3/4 cups wood chips on top of coals per side. Place the brisket fat side up in an aluminum pan away from direct heat (center of the grate) and cover the grill.
- Smoke the brisket until tender enough to pull apart with your fingers; 6 hours will likely do it. but it may take as long as 8 (the cooking time depends on the size of your brisket and your cook temp.). Baste periodically from time-to-time, adding 10 fresh coals per side every hour along with about 3/4 cup more wood during first three hrs., then taper off slightly after that point–you want this meat cooked through without drying out too much so watch those temperatures!
- Remove the brisket from grill and let rest for 15 minutes before transferring to a cutting board. Thinly slice across grain using either knife or cleaver; pour pan juices over the brisket and serve immediately.
Whether you’re looking for a challenging and rewarding cooking project or an easy, no-fuss meal, beef brisket is always a good choice. This cut of meat can be cooked in so many ways, but BBQ Beef Brisket -Texas style is hard to beat. If you’ve never cooked beef brisket before, let me know how it goes in the comments below – I’d love to hear about your experience!