Texas Style Brisket
- Internal meat probe thermometer
- Wood chips or pellets for smoking
- Sharp knives for trimming and slicing
- Heat resistant gloves for handling hot meat
- Large cutting board
- Marinade injector
- 1 8-12 pound brisket
- yellow mustard
- kosher salt
- ground black pepper
- beef broth
- Worcestershire sauce
- apple juice
- While the brisket is still cold coming right out of the fridge, trim off the excess fat. Leave about a 1/4 inch of fat on most parts, mainly cut out the thick pieces which will not render into the meat.
- Make a rub of 50% kosher salt, 50% cracked pepper.
- Rub a thin coating of yellow mustard over the brisket, to serve as a bonding agent for the seasoning rub.
- Generously season both sides of the brisket with the salt and pepper rub, being sure to also season the edges.
- Mix the marinade using half beef broth, 45% apple juice and 5% Worcestershire sauce. Inject into the brisket.
- Smoke until internal temperature reaches 165 degrees F.
- Remove brisket and wrap in either foil or butcher paper.
- Return wrapped brisket to the smoker until internal temperature reaches 205 degrees F.
- Wrap cooked brisket in a clean, old towel and put in a styrofoam cooler for at least 1 hour to let the meat rest.
- Slice and enjoy!
Tried this recipe?Let us know how it was!