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Texas-Style Brisket from Barbecue Showdown

Texas-Style Brisket from Barbecue Showdown

This Texas-style brisket recipe features a simple seasoning of salt, pepper, and oregano, combined with a classic Texas mop sauce. The brisket is smoked to perfection, resulting in a tender, flavorful dish with a beautiful bark and smoke ring. Enjoy this authentic Southern barbecue experience right at home!
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Prep Time 45 minutes
Cook Time 7 hours
Resting Time 30 minutes
Total Time 8 hours 15 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Brisket:
  • 1 whole packer brisket 10-12 pounds
  • 1/4 cup kosher salt
  • 1/4 cup black pepper
  • 2 tablespoons dried oregano
For the Mop Sauce:
  • 1 cup beef broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce optional

Method
 

Prepare the Brisket:
  1. Trim excess fat from the brisket, leaving about 1/4 inch of fat cap for moisture and flavor.
  2. In a bowl, mix the kosher salt, black pepper, and dried oregano. Rub this mixture evenly over the entire surface of the brisket. Let it sit at room temperature for about 30 minutes to an hour to allow the seasoning to penetrate.
Prepare the Mop Sauce:
  1. In a medium saucepan, combine the beef broth, apple cider vinegar, water, Worcestershire sauce, and hot sauce (if using). Heat over medium heat until warm, then remove from heat and set aside.
Smoking the Brisket:
  1. Preheat your smoker to 225°F (107°C).
  2. Place the brisket fat side up on the smoker grates. Smoke for about 4-5 hours, or until the internal temperature reaches approximately 170°F (77°C). During this time, use the mop sauce to spritz the brisket every hour to keep it moist.
Wrapping the Brisket:
  1. Once the brisket reaches 170°F, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil. This helps retain moisture and speeds up cooking.
  2. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 205°F (96°C), which may take an additional 2-2.5 hours.
Resting the Brisket:
  1. Once the brisket reaches 205°F, remove it from the smoker and let it rest, still wrapped, for at least 30 minutes to 1 hour. This allows the juices to redistribute throughout the meat.
Serving:
  1. After resting, unwrap the brisket and slice against the grain. Serve with additional mop sauce on the side if desired.

Notes

Cooking Tips for Texas-Style Brisket

Preparation

  • Cold Brisket: Always start with a cold brisket from the refrigerator. Cold meat is easier to trim and will hold its shape better during cooking.
  • Trimming: Trim the fat cap to about 1/4 inch to allow for proper rendering while still providing moisture. Remove any silver skin or hard fat that won't render during cooking.

Seasoning

  • Dry Brining: For deeper flavor, consider dry brining the brisket. Rub the salt and pepper mixture on the brisket and let it rest in the refrigerator for several hours or overnight. This allows the salt to penetrate the meat.
  • Additional Spices: While the classic Texas brisket uses just salt and pepper, you can add garlic powder, onion powder, or smoked paprika for extra flavor without overpowering the meat.

Smoking

  • Wood Selection: Use hardwoods like post oak, hickory, or pecan for authentic Texas flavor. Each wood type imparts a different flavor profile, so choose based on your preference.
  • Temperature Monitoring: Invest in a reliable meat thermometer to monitor the internal temperature accurately. This is crucial for achieving the desired doneness without overcooking.

Cooking Process

  • The Stall: Expect a stall in cooking when the internal temperature reaches around 150-170°F. This is normal as moisture evaporates from the meat. Wrapping the brisket in butcher paper or foil can help push through this stage.
  • Mop Sauce Application: Use the mop sauce every hour during the first half of the smoking process to keep the meat moist and add flavor. Avoid opening the smoker too often, as this can lower the temperature.

Wrapping

  • Butcher Paper vs. Foil: Butcher paper allows for better airflow, which helps maintain a crispy bark. Foil traps moisture more, leading to a softer bark but can also help speed up cooking.

Resting

  • Resting Period: Allow the brisket to rest for at least 1 hour after cooking. This is essential for juicy slices, as it allows the juices to redistribute throughout the meat.
  • Cooling Method: For optimal resting, place the wrapped brisket in a dry cooler (without ice) to keep it warm while it rests.

Slicing

  • Against the Grain: Always slice against the grain to ensure tenderness. Identify the direction of the muscle fibers and cut perpendicular to them.
  • Serving Size: Aim for slices about 1/4 inch thick. This size is ideal for both flavor and texture.

Storage and Reheating

  • Leftover Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, vacuum seal or wrap tightly and freeze.
  • Reheating: When reheating, do so gently in the oven at a low temperature (around 250°F) to avoid drying out the meat. Adding a splash of beef broth can help maintain moisture.

Final Thoughts

  • Practice Makes Perfect: Smoking brisket is an art that improves with practice. Don’t be discouraged by initial attempts; each cook will teach you something new.
  • Experiment: Feel free to experiment with different rubs, woods, and cooking methods to find what works best for your taste preferences.