Texas Brisket Recipe

Texas Style Smoked Brisket

By:
Darrin Williams

Texas Style Brisket

 

Ingredients:

-1 Full Packer Brisket

-2 Tablespoons Yellow Mustard

-SuckleBusters SPG Rub

-SuckleBusters 1836 Beef Rub

 

Materials:

-Smoker Of Your Choice

-Knife

-Pink Butcher Paper

-Instant Read Thermometer

-Leave-In Thermometer (Optional)

 

 

Preparation-

1.   Remove the brisket from its packaging and place it on a cutting board fat side up to begin the trimming process. When trimming the fat side, the goal is to get it to an even 1/4 inch layer of fat across the brisket.

Texas Packer Trimmed Brisket

2.   Next, flip the brisket over and trim the meat side removing the silver skin and chunks of hard of fat as these will not render in the smoking process. It’s also beneficial to remove any sharp edges and round the brisket off as these areas will often dry out first. You can spend as long or as little time as you want to trim this side.

3.   After you’ve completed your trimming, the next step is to flip the brisket over so the fat side is up. You’ll then want to add a tablespoon of yellow mustard and coat the entire brisket evenly. This will help the rub adhere to your brisket. The mustard will not leave any taste after the brisket is cooked. 

Trimmed Texas Brisket

4.   Next, apply the rubs. Start with a light coating of SuckleBusters SPG rub, followed by a heavier coating of 1836 Beef Rub which will really drive that Texas flavor home.

5.   Then, flip the brisket over and repeat the process. Yellow mustard, SPG, and 1836 Beef Rub and don’t forget to season the edges of the brisket as well.

6.   After you’ve trimmed and seasoned your brisket, put it in the fridge for an hour minimum, but we suggest overnight to really allow the rubs to penetrate the meat.

Seasoned Brisket

Cooking-

7.   To cook your brisket, fire up your pit to 250° Fahrenheit. Once it’s up to temp, place the brisket on the smoker, close the lid. This is where the waiting begins...

8.   Once your brisket reaches an internal temperature of 165° Fahrenheit in the thickest part of the meat, it is time to wrap the brisket. By this time you should have a beautiful dark crust forming, also known as “the bark”. The process can take anywhere from 4 - 6 hours (or more) depending on the type of smoking you are using.

9.   To wrap your brisket, use two sheets of pink butcher paper and set them on the table. Place your brisket in the center, and then wrap the end closest to you over the brisket, tucking it under the edge, and flip the brisket. Then take the edges, fold them in, and flip the brisket again. At this point, the fat cap should be back down, and it’s time to get the brisket back on the pit to continue cooking. 

10. Once the brisket hits about 195° degrees internal temperature, you want to start checking for tenderness. If your thermometer goes into the brisket with no resistance, the brisket is done. For reference, it should feel like you’re probing room temperature butter. The average temperature for a fished brisket is usually 200 - 205°.

Cully Cooked Texas Brisket

 

Slicing and Serving -

11. When your brisket is finished cooking, wrap it in a heavy towel or blanket and place it in a dry cooker. Allow it to rest for at least 1 hour, Just be sure to not let the internal temp get below 140° for food safety purposes.

12. After the brisket has rested, it’s time to enjoy all your hard work. Unwrap the brisket and put it on a cutting board. Slice it flat against the grain in about pencil width slices. Once you get to the part of the brisket where the point and flat meet each other, cut the brisket down the center, and continue to slice your slices from the center out, being sure to cut against the grain.

Brisket Burnt Ends

 

Congratulations! You have just cooked your first SuckleBusters Texas Style Brisket! Enjoy it sliced, or throw a few slices on a piece of Texas Toast with some pickles, onions, and your favorite sauce (we recommend SuckleBusters Original BBQ Sauce) and enjoy a delicious half sandwich that’ll make you the BBQ K

 

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