With summer coming to an official close and Labor Day weekend in full swing, we thought we’d share this traditional Texas-style smoked beef brisket recipe for you and your family to enjoy.
This traditional recipe gives you all you need to create a smoked brisket that will take your barbecue to a whole new level and make this Labor Day one to remember.
If you’re going to grill, do it right and create an authentic experience:
- Trigger memories with the smell of charcoal smoke.
- Charcoal burns hot, seals in juices, and is the choice of experts to this day.
- Charcoal smoke is ideal for “low and slow” cooking.
- 8 to 10 pound/2.5 to 2.8 kg untrimmed brisket
- ½ cup/120 mL Texas-style brisket rub (see recipe below)
- wood chips (oak, fruitwood, hickory)
Preheat smoker and add wood chips (follow your instruction manual).
Rinse and dry the brisket.
Apply Texas-style brisket rub.
Place brisket in smoker for 8 to 10 hours.
Keep the smoker temperature at about 225 to 250°F (108 to 120°C).
To increase tenderness, take the brisket out of the smoker once it reaches 170°F (77°C), wrap in aluminum foil, and place back in the smoker or in an oven at 180 to 200°F (82 to 93°C) for the last 2 hours or until the internal temperature reaches 190°F (88°C).*
*Typically after 8 to 10 hours a piece of meat will have absorbed as much smoke as it can, and additional smoking may impart a bitter flavor.
Prep Time: 30 minutes
Cook Time: 10 hours
Total Time: 10 hours, 30 minutes
Yield: Serves 6
Texas-Style Brisket Rub
- 5 tablespoons paprika
- 3 tablespoons salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 1 tablespoon dried parsley
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¼ teaspoon hot chili powder
Mix all the ingredients together and apply a thorough coating to meat. May be stored for several months in an airtight container in a cool, dark place.
Prep Time: 5 to 15 minutes
Yield: Makes about 1 cup
~Dr. Marea White