You haven't had real brisket until you've had Texas Smoked brisket.. and you haven't truly lived until you've made a homemade smoked brisket.
INGREDIENTS:
1 Whole Packer brisket (about 12.5-15 pounds)
1/2 tsp kosher salt per pound (3g kosher salt per half kilo)
1/2 Tbsp (4g) fresh ground black pepper
1/2 Tbsp (6g) mustard powder
2 Tbsp (17g) sweet paprika
1 Tbsp (9g) garlic powder
Basic Barbecue Sauce (adapted from Aaron Franklin of Franklin’s Barbecue):
1 1/2 (250g) cups Ketchup
1/4 (60ml) cup water
1/4 cup (60ml) dark soy sauce
1/2 (120ml) cup white vinegar
2 Tbsp (17g) sweet paprika
2 Tbsp(17g) garlic powder
2 tsp (7g) fresh ground black pepper
3 Tbsp (36g) brown sugar
Salt to taste
*Combine all ingredients into a small pot, heat over medium heat and stir until sugar is completely dissolved. Taste and adjust seasoning with salt to taste. Feel free to add some spicy elements here like finely chopped fresh chilies or hot sauce.
INSTRUCTIONS:
Method:
To prepare your meat, trim off ¼ inch off of the fat cap on both sides.
For the rub, combine your seasonings. For a 12 ½ pound brisket, add in ½ teaspoon of kosher salt for every pound of brisket, one tablespoon of garlic powder, 2 tablespoons of sweet paprika, ½ tablespoon of mustard powder, ½ tablespoon of freshly ground black pepper. Mix together until combined. Rub that mixture all over your entire brisket , usually done about 12-24 hours in advance.
With the smoker set in between 225-265 degrees Fahrenheit, place a leavened digital thermometer in the thicket part of the brisket and smoke for the listed temperature. Make sure to continuously feed the smoker wood to maintain heat and smoke levels.
Once your brisket reaches around 155 degrees Fahrenheit, double wrap it in strong aluminum foil with about ⅓ cup of beef or chicken broth. Make sure you create enough of a base and wrap it super tight so no liquid can leak out.
Place your meat back in the smoker and continue to cook it until it reaches an internal temperature of 200 degrees Fahrenheit. Pull it out and leave it in foil, letting it rest for 45 minutes to an hour.
To slice your brisket, always wait till the last second to slice. Slice against the grain into individual pieces.
*To make your barbeque sauce, see the above description.*
