Best 6 Texas Hill Country Style Smoked Brisket Recipes

TEXAS HILL COUNTRY-STYLE SMOKED BRISKET

Steps:

• Using a sharp knife, trim the brisket: Set the brisket flat side down, so the leaner side is underneath and the rounded, fatty point side is on top. Wherever you find a thick sheath of fat on the top surface, trim it to within 1/4 inch of the meat. Now look at the side of the brisket: There's a large pocket of fat between the point and the flat. Using the point of the knife, cut some of it out, but avoid cutting directly into the meat. Turn the brisket so the flat faces up. There's a lump of fat on one side: Again, trim it to within 1/4 inch of the meat. Be careful not to overtrim. It's better to err on the side of too much fat than too little. While you're at it, trim off any thin, sharp corners of the flat part of the meat, so the brisket is slightly rounded.
• Season the brisket: Place the brisket on a rimmed sheet pan and generously season the top, bottom and sides with salt, pepper and, if you like your brisket spicy, red-pepper flakes.
• Create a platform for cooking the brisket by cutting a flat piece of cardboard the size and shape of the brisket. (There's no need to make it any larger; the brisket will shrink considerably during cooking.) Wrap the cardboard template in 2 layers of heavy-duty aluminum foil. Using an ice pick, a metal skewer or other sharp implement, poke holes in the foil-covered cardboard at 1-inch intervals. The idea is to create a perforated platform for the brisket. Set the brisket flat on the foil-covered cardboard, lean side down. (This prevents the lean bottom of the brisket flat from drying out and burning, while the holes still let in the smoke.)
• Light your grill, smoker or cooker (such as a Big Green Egg) and heat it to 250 degrees. If using a kettle grill, start with less charcoal than you would for grilling a steak: A third to a half chimney starter will do it. If using a smoker, place a large heat-proof bowl of water in the smoke chamber. (This is optional, but it creates a humid environment that will keep your brisket moist and help the smoke adhere to the meat.) Add wood as specified by the manufacturer to generate smoke. If using a kamado-style cooker, set up a top-down burn: Load the fire box with lump charcoal, interspersing it with wood chunks or chips. Light 3 or 4 coals on top in the center; gradually, they'll burn down, igniting the coals and wood beneath them.)
• Transfer the brisket on the foil-lined cardboard to the smoker. If using an offset smoker, position the thicker end toward the firebox. Cook the brisket until the outside is dark and the internal temperature registers about 165 degrees on an instant-read thermometer. This normally takes 6 to 8 hours. Refuel your cooker as needed, adding wood to obtain a steady stream of smoke. If the outside of the brisket darkens too much, loosely lay a sheet of foil on top. (Don't bunch it, or the meat will steam rather than smoke, resulting in a pot roast-like consistency.)
• Wrap the brisket: Lay 2 overlapping sheets of pink (unlined) butcher paper or parchment paper on your work surface. Each piece should be about 3 feet long. You want to create a square about 3 feet on each side. Wearing heatproof rubber or silicone gloves (or carefully using tongs), transfer the brisket to the center of this paper square. Fold the bottom section over the brisket. Fold in the sides and roll the brisket over so it's completely swaddled in paper. (It's a little like making a burrito.) Note the orientation: You want the fatty point of the brisket to remain on top. Carefully set the wrapped brisket back on the foil-lined cardboard and return it to the cooker.
• Continue cooking the brisket to an internal temperature of 200 to 205 degrees (it will be deeply browned and very tender), another 2 to 4 hours, bringing your total cooking time to 8 to 12 hours, depending on your cooker and the size of your brisket. (Start monitoring the internal temperature at the 8-hour mark.) Additional tests for doneness include the jiggle test: Grab the brisket with a gloved hand and shake it; the meat will jiggle like Jell-O. You could also try the bend test: Lift both ends and it will bend easily in the middle, or place a gloved hand under the center of the brisket and the ends will droop.
• You can eat the brisket now. But there's one more optional step that will take your brisket from excellent to sublime: Let it rest. Place the wrapped brisket in an insulated cooler to rest for 1 to 2 hours, allowing the meat to relax and the juices to redistribute.
• To serve the brisket, unwrap it over a sheet pan to catch any juices trapped in the paper. Transfer the brisket to a cutting board (ideally, one with a well), lean flat section down. Cut the brisket in half crosswise, separating the flat section from the point section. The corner of the flat furthest from the sliced side may be tough and dry. Make a diagonal cut to remove it. Dice it and serve as burnt ends to thank onlookers for their patience. Look for the grain of the meat. Using a serrated knife or sharp carving knife, slice this section as thickly or as thinly as desired. (Texas tradition calls for slices that are the thickness of a pencil.) If your brisket has somehow come out tough, slice it paper-thin, which will make it seem more tender.
• Now slice the point section: Again, trim off and discard any obvious large lumps of fat. Slice the meat across the grain into 1/4-inch-thick slices (or as desired). Arrange the slices on a platter or plates and spoon the reserved meat drippings over them. It's nice to serve the meat by itself so you can appreciate the complex interplay of salt, spice, smoke, meat and fat. Texas tradition calls for sliced factory-style white bread. If you opt for barbecue sauce, serve it on the side.

TEXAS-STYLE BRISKET

Steps:

• Prepare a smoker for cooking at 250 to 275 degrees F.
• Trim the fat cap on the brisket to 1/4 inch, then trim out the top and bottom fat. Trim the lean flat edges so the meat is at least 1 1/2-inches thick.
• Stir together the salt and pepper in a bowl until well blended to make the rub.
• Shake an even layer of the rub on all surfaces of the brisket that will be exposed to the smoke. Do not pack the rub into folds or cracks, since that will turn the rub into a soggy paste.
• Place the brisket in the smoker with the fatty point closest to the firebox. Smoke for 2 hours, rotating the brisket occasionally for even coloring and to prevent the edges from drying out. Spritz the brisket liberally with apple juice and continue smoking the brisket, spritzing every 30 minutes, until the meat has a dark mahogany color and the internal temperature reaches 203 to 205 degrees F, another 10 to 12 hours. Wrap the brisket tightly in unwaxed butcher paper and let rest 45 minutes to 1 hour before slicing and chopping. Serve with Original BBQ Sauce if using.
• Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer for 30 to 45 minutes, stirring occasionally to keep from burning.

YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET

Steps:

• Soak wood chips in a bowl of water, 8 hours to overnight.
• Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
• Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
• Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
• Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

TEXAS HILL COUNTRY MARKET-STYLE BRISKET

Steps:

• Build a charcoal fire or preheat a gas grill.
• Pat the brisket dry with paper towels. Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time.
• Using your hands or a shaker-top jar, sprinkle the brisket liberally with the rub. Let it sit for about 5 minutes and pat the spices into the meat but do not rub-this mixture will form a dark savory crust on the meat, often referred to as the sought after "burnt-ends." Set aside on a clean tray until ready to cook.
• If using a charcoal grill, place a drip pan between the 2 piles of white-gray ashed briquettes (on the charcoal grate). Pour the beer into the drip pan. Before placing the meat on the grill, place the soaked wood chips directly on the coals. You will need to add charcoal every hour to maintain the heat. If using a gas grill, place a drip pan with the beer in the upper left corner of the gas grill directly on top of the flavorizer bars or ceramic rock. Place the soaked wood chips in a smoker box.
• Place the brisket in the center of the cooking grate, fat side up, over indirect medium-low heat. Cover and cook slowly for 4 to 5 hours at 325 degrees to 350 degrees or until an instant read thermometer inserted into the middle of the brisket registers 190 to 200 degrees. The meat should be very tender and falling apart. It will feel like the consistency of butter when you insert it with the probe of the thermometer. Remember: Do not turn the meat during the entire cooking time.
• Let the meat rest for 20 minutes or until cool enough to handle. The recipe can be made in advance up to this point and, once it is cool, wrapped in 3 layers of heavy-duty aluminum foil. To reheat the brisket, leave in foil and heat for about 1 hour at 250 degrees. For a crispier crust, remove the foil at the end and put it back in the oven for another 15 minutes. Slice against the grain and serve with the Texas Vinegar-Chile Hot Sauce if desired.
• In a medium bowl, combine all the ingredients and mix well. The rub will keep in an airtight container for up to 6 months.Good for Seasoning: Beef (brisket, beef shoulder); pork; chicken
• Whisk all the ingredients together in a medium nonreactive bowl. Pour the sauce into a glass bottle with a top. It will keep indefinitely, covered in or out of the refrigerator.

AMERICAN KITCHEN CLASSIC TEXAS STYLE SMOKED BRISKET BBQ

Steps:

• Thoroughly combine all dry rub ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.
• Allow brisket to come to room temperature, and then arrange in a smoker. Put the brisket on the grill fat side up.
• You want a good steady low fire with a temperature between 200/225 degrees F at the meat level with cooking time at about 1 1/2 to 2 hours per pound. There is a ratio to the smoking - total cooking time = smoking time + last eight hours wrapped double in heavy-duty aluminum foil over a smokeless fire.
• Remove wrapped brisket from smoker and let stand for at least 15 minutes before opening and slicing. If necessary, you can throw this in an ice chest immediately after coming off the grill and it will stay "Hot" for several hours. Slice diagonally across the grain and trim off fat. Serve with American Kitchen Classic Texas Style BBQ Sauce - recipe #482550.

REAL TEXAS BRISKET (SMOKED) (SOUTHWEST)

Steps:

• Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
• Brush with 1/4 cup of lemon juice (bottle juice is fine).
• In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
• Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
• Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
• Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level.
• Place the brisket in the smoker, fat side up.
• Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that.
• In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
• Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area.
• Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef.
• Remove and wrap in aluminum foil. Let the meat rest for about 1 hour.
• Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat.
• Trim off excess fat.
• Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.