Texas-Style Beef Brisket (Slow-Cooked, delicious Texan Barbecue dish)
This perfect slow-cooked Texas-style beef Brisket dish is a true labor of love that will impress your guests and leave them craving for more. The recipe flawlessly captures what it means to have a Texan barbecue by featuring tender, smoky beef infused with bold flavors.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Marinating Time: 12-24 hours
- Cooking Time: 8-12 hours
Number of Servings
8-10
List of Ingredients
- Barbecue sauce (optional, for serving)
- 1 beef brisket, 10-12 pounds
- 1/4 cup beef rub (store-bought or homemade)
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup beef broth
- 2 cups wood chips or chunks (hickory or oak recommended)
- Salt and pepper to taste
Directions
- Trim excess fat from brisket’s surface
- Mix the beef rub with salt and pepper, rubbing evenly over the brisket, pressing it into the meat
- Wrap the brisket in plastic wrap and refrigerate for 12-24 hours
- Remove the brisket from the refrigerator and let it sit at room temperature for 1 hour
- Whisk together the yellow mustard, apple cider vinegar, Worcestershire sauce, and beef broth to create a basting liquid
- Preheat your smoker or grill to 225°F (107°C) using indirect heat Keep a water pan underneath the brisket to maintain moisture.
- Place the wood chips or chunks on the hot coals or in the smoker box to create smoke.
- Transfer the brisket to the smoker or grill, fat side up, and close the lid.
- Smoke the brisket for 8-12 hours, or until it reaches an internal temperature of 195-205°F (90-96°C). It should be tender and easily pierced with a fork.
- Baste the brisket with the prepared basting liquid every 1-2 hours to keep it moist and enhance flavor.
- Once the brisket is done, remove it from the smoker or grill and let it rest, tented with aluminum foil, for 30-60 minutes before slicing.
- Slice the brisket against the grain into thick slices and serve immediately. Drizzle with barbecue sauce if desired.
Historical and Cultural Significance
Slow-smoked meats are celebrated as a culinary tradition in Texas. Texas brisket evolved from a cowboy cuisine into a beloved dish served at barbecue joints and family gatherings throughout the Lone Star State and beyond.
Special Tips
- Invest in a quality smoker or grill with precise temperature control to ensure consistent results.
- Choose a well-marbled brisket with a thick fat cap for optimal flavor and tenderness.
- Allow plenty of time for the brisket to cook low and slow to achieve the desired texture and flavor.
Serving Suggestions
- Serve the Texas-style beef brisket with classic barbecue sides such as coleslaw, baked beans, cornbread, and potato salad.
- Offer a selection of barbecue sauces on the side, including traditional Texas-style sauce, spicy chipotle, and tangy Carolina mustard.
- Encourage readers to share their own Texas barbecue experiences and tips in the comments section.
Here’s the printable version of this recipe… Enjoy!
READ:Wonderful and Delicious BBQ Recipes from around the World
Texas-Style Barbecue Recipe
Difficulty: EasyTender, juicy, and flavorful smoked ribs that will keep you begging for more
Ingredients
– 1 beef brisket (10 pounds)
– 1/4 cup beef rub (store-bought or homemade)
– 1/4 cup yellow mustard
– 1/4 cup apple cider vinegar
– 1/4 cup Worcestershire sauce
– 1/4 cup beef broth
– 2 cups wood chips or chunks (hickory or oak recommended)
– Salt and pepper to taste
– Barbecue sauce (optional, for serving)
Directions
- Trim excess fat from brisket’s surface.
- Mix the beef rub with salt and pepper, rubbing evenly over the brisket, pressing it into the meat.
- Wrap the brisket in plastic wrap and refrigerate for 12-24 hours
- Remove the brisket from the refrigerator and let it sit at room temperature for 1 hour.
- Whisk together the yellow mustard, apple cider vinegar, Worcestershire sauce, and beef broth to create a basting liquid
- Preheat your smoker or grill to 225°F (107°C) using indirect heat Keep a water pan underneath the brisket to maintain moisture.
- Place the wood chips or chunks on the hot coals or in the smoker box to create smoke.
- Transfer the brisket to the smoker or grill, fat side up, and close the lid.
- Smoke the brisket for 8-12 hours, or until it reaches an internal temperature of 195-205°F (90-96°C). It should be tender and easily pierced with a fork.
- Baste the brisket with the prepared basting liquid every 1-2 hours to keep it moist and enhance flavor.
- Once the brisket is done, remove it from the smoker or grill and let it rest, tented with aluminum foil, for 30-60 minutes before slicing.
- Slice the brisket against the grain into thick slices and serve immediately. Drizzle with barbecue sauce if desired.
Notes
- -Invest in a quality smoker or grill with precise temperature control to ensure consistent results.
-Choose a well-marbled brisket with a thick fat cap for optimal flavor and tenderness.
-Allow plenty of time for the brisket to cook low and slow to achieve the desired texture and flavor. - -Serve the Texas-style beef brisket with classic barbecue sides such as coleslaw, baked beans, cornbread, and potato salad.
-Offer a selection of barbecue sauces on the side, including traditional Texas-style sauce, spicy chipotle, and tangy Carolina mustard.
