![]() ![]() But remember! There are two overlapping muscles and two different grain directions. You want to slice your smoked brisket against the grain for maximum tenderness. I have a full post about slicing your brisket HERE. It also brings your brisket down to perfect slicing and serving temperature. Resting your brisket allows so many of those hot and bubbly juices to settle down a little and redistribute to the meat. Return the brisket to your smoker with the folded edges down and continue smoking at 225 degrees F until the internal temperature of your brisket reaches 202 degrees F at the thickest part (make sure your thermometer is in the meat, not fat). The brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. My briskets have never had a better smoke flavor and a more delicious bark. Opinions differ between using foil and peach butcher paper, but for this recipe I am fully converted to the butcher paper after years of using foil. This is one of the most crucial steps, in my opinion, to achieving that super juicy tender brisket with that killer dark caramelized bark. The goal here, whatever type of smoker you are using, is consistent heat and a steady flow of thin blue smoke. I used oak as the base wood with a little bit of cherry mixed in. Get Smoking! Use a nice hardwood in your smoker.It doesn’t really change the flavor or take away from that amazing smoked beef, but adds a little extra layer of goodness. My only addition (and this is personal preference, you can skip it if you’re a purist) is to add garlic powder as well. Texas style is seasoned with only coarse salt and coarse black pepper. There is also a sped-up version in the video (below the recipe card) that will help you get a visual for a trimmed brisket. I have step by step instructions (and pictures) for trimming your brisket in this post: How To Trim a Brisket. Spend the 20-30 minutes you need to trim it properly. This step is so important for how the final product will turn out. At most of the top smokehouses, however, they do trim. Some Texans claim they don’t trim at all. Buy about 1/2 pound (or more) of brisket per person you are serving. (This means more flavor and juiciness than a choice graded brisket!). The grade of your meat matters, prime beef will have more fat marbling. Here are the basics: Plan on purchasing a whole packer brisket with both the point and flat muscle included. I have a full write up about choosing the perfect brisket in my Brisket 101 post. Smoking brisket isn’t hard, it just takes time, and lots of it! Follow the steps below to get the best smoked brisket of your life: This Dahstrong Chef Knife is perfect for the job. A good, sharp knife is necessary to slice your brisket. ![]() You can pick up some Hey Grill Hey Peach Butcher Paper over at Patio Provisions today! This Texas style brisket is wrapped in butcher paper during the stall. The Thermapen Mk4 is the perfect thermometer for this brisket, but any reliable thermometer will do. You’ll need a big surface to slice your hunk of brisket on once it’s ready to serve. I like to use my CampChef SmokePro, but any variety that can hold a steady temperature of 225 degrees F will work great. ![]() Not all of these are necessary, but after smoking a bunch of briskets, I have found they make the job a lot easier! I have linked the products that I use when smoking my brisket below so you can see exactly what I’m using at home. BBQ (especially brisket) is something you have to learn by experiencing it yourself, so let’s jump in and give it our best go! Tools Needed to Smoke Brisket Once you try this juicy brisket, you’ll be itching for the next opportunity to smoke another one. That’s why I’ve tested and re-tested many different methods and recipes to help you achieve perfect results every time using a relatively simple process. I totally understand how intimidating it can be to smoke a huge, expensive brisket for the first time. All you need is salt, pepper, smoke, and time, and you’re on your way to eating the best beef brisket of your life. Texas Style Smoked Beef Brisket is more than a simple recipe, it’s a process for melt in your mouth smoked brisket. Jump to Recipe Jump to Video Print Recipe ![]()
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