Smokin’ Hot Texas Beef Brisket – A Recipe for the Brave and Hungry

If you’re ready to tackle a recipe that’s more of an endurance test than a quick fix, you’ve stumbled upon the right article.

Let’s get to it, and remember – it’s all about salt, pepper, smoke, and an ungodly amount of patience.

The Essentials

Before we start, let’s get a couple of things straight. You’ll need a whole packer brisket, a hefty dose of coarse salt and black pepper, and, optionally, garlic powder to kick things up a notch. But the real secret ingredient? Time. Loads of it.

Step 1 – Trimming

First off, if you think trimming the brisket is optional, you’re sorely mistaken.

Getting rid of the excess fat ensures your brisket cooks evenly and absorbs all that smoky flavor we’re drooling over. Leave about a quarter inch of fat – it’s not rocket science, but it might as well be.

Step 2 – Seasoning

• Coarse Salt: The grittier, the better. It’s a brisket, not a salad.
• Black Pepper: Think of it as the brisket’s best friend. Go heavy, or go home.
• Garlic Powder: For spicing it up a notch.

Mix these spices carefully and thoroughly. The result? A crust so flavorful, it’ll make you question why on earth you prepared brisket any other way.

Step 3 – Smoking

This is the heart and soul of the process. You’ll want your smoker to be as stable as your internet connection should be during a Zoom call. We’re aiming for a consistent 250-265°F with a steady flow of thin blue smoke. Anything else is blasphemy.

Remember, making this brisket is a marathon, not a sprint. You’re in it for the long haul, anywhere from 12 to 20 hours. Wrap it in butcher paper once you hit the stall phase – it’s like swaddling a baby, but for meat.

Step 4 – Resting

It should rest for at least 2 hours. During that time, it will absorb all the flavors and juices back. Cut into it too soon, and it’s game over. Patience, young grasshopper.

Step 5 – Slicing

Cutting brisket is an art form, just like cutting a ribeye steak. Against the grain, for maximum tenderness. If you’ve done everything right up to this point, it should melt like butter under your knife.

Additional Nuggets of Wisdom

• Fat Side Up or Down? Depends on your smoker type. Experiment.
• Wrapping in Beef Tallow: For those who enjoy living on the edge.
• Dry Brining: Do it overnight.
• The Debate on Slathers and Foil: To each their own. Butcher paper is king, though.

Serving Suggestions

Serve with pickles, white bread, and an array of sides. Or just stand there, in your kitchen, eating it straight off the cutting board. No judgment here.

Summary

There you have it – a guide so straightforward, anyone can follow it. Remember, taking things slow is key. A long, smoke-filled journey that tests your willpower, patience, and ability to stay awake.

In the grand scheme of things, smoking a Texas Beef Brisket is akin to achieving enlightenment. It’s messy, it’s frustrating, but oh, is it rewarding. Try this recipe, and I guarantee you will love it. Remember to share it with your friends!