Texas Style Smoked Beef Brisket at 325
Check out this delicious recipe and cut cooking time in half using some good old-fashioned techniques but not sacrificing any tender meat.
Equipment
- Smoker
- pellet or gas grill
- Butcher paper or plastic wrap
- Apple hardwood chips (if using pellet grill)
- Sharp knife
- Paper towel
- BBQ needle
- BBQ brush
- BBQ Spray bottle
- Meat probe
Ingredients
- Beef Brisket
- English mustard
- Apple cider
- Vinegar
- Worchester sauce
- Salt & water brine solution 1 tbs per 1 cup
- Spice Rub Decide the Ratios Yourself
- Salt
- Black pepper
- Hot chili powder
- Cayenne pepper
- Smoked paprika
- Oregano
- Garlic & onion powder
- Cumin
- Brown sugar
Instructions
Preparing the Meat
- Using a sharp knife, trim any excess silver skin.
- Leave at least an inch of fat on the cap.
- Inject the brine solution all over the brisket flat.
Preparing the Smoker
- Make sure your smoker or grill is clean from the previous use and the load and prime with applewood chips.
- Set the temperature on direct heat of 325F.
Step 1: Trim & Brine Injection
- Trim your brisket using the above tips, and leave a fat cap on.
- Inject the brisket with the brine solution.
Step 2: Mustard & Spice Rub
- Use your brush to cover it in mustard.
- Apply the spice rub liberally all over the brisket using the mustard as glue.
Smoking & Spraying The Brisket
- When you are up to temperature, put on the brisket with the fat cap facing the heat source.
- Insert the temperature probe into the thickest part.
- Mix the vinegar and Worchester sauce with water and spray every 30 minutes.
- After 2 hours, turn your brisket fat cap up and wrap the bottom with the fat still exposed.
- Remove from heat once the temperature is 195F.
- Rest & Enjoy
- Rest for 40 minutes.
- Slice & enjoy