Smoked Brisket - Texas Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5-13lb Beef Brisket- untrimmed
Dry BBQ rub OR your choice of seasonings including Chicago Steak seasonings, garlic powder, onion powder, chili powder, salt and black pepper
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Directions: |
Directions:The brisket may be rubbed and left refrigerated overnight or you may choose to rub the brisket liberally and allow to come to room temperature prior to starting the smoking process.
An electric smoker may be used or please start the fire in your grill or smoker and have water soaked smoking wood available. This wood may be pecan, hickory, oak or mesquite. Pecan seems to impart the mildest flavor.
The brisket should be smoked for approximately 2 hours offset from the direct heat. If a thermometer or thermostat is available, the smoker should be at 200º-220º degrees for the smoking. The brisket should then be wrapped tightly in several layers of aluminum foil and placed in a pre-heated 185º-200º oven for approximately 4 hours or more according to the size of the brisket.
Brisket is done when internal temperature reaches 145º. |
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Number Of
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Number Of
Servings:Calculating for shrinkage a 10 lb brisket will feed 15 people |
Preparation
Time: |
Preparation
Time:30 minutes |
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