How to Cook a Texas-style Smoked Brisket

Sliced Brisket

When you have a Texas-sized party, you're going to need to a tasty way to feed your guests. A Texas-style smoked brisket will fit the bill if you have a party of 12 to 14 people. The brisket comes from the lower chest wall of the cow, and as such is a tougher cut of meat, requiring a long cooking time to make it tender enough to eat. This makes brisket an ideal meat to cook in a smoker, which uses indirect heat to cook the meat at a low and slow temperature. As it can take up to 14 hours to properly cook a brisket when using a smoker, plan your cooking time adequately.

Things You'll Need

• 8 to 10 lb. beef brisket
• 1 tbsp. garlic powder
• 1 tsp. salt
• 1 tbsp. onion powder
• 1 tsp. celery salt
• 1 tsp. cayenne, optional
• 1 tbsp. coarse black pepper
• 1 bottle Italian dressing
• Aluminum foil
• Large foil pan
• Smoker (electric, gas or charcoal)
• Wood chips or chunks (pecan, apple or mesquite)
• Beer (optional)
• Meat thermometer

Instructions

1. A day in advance, remove the brisket from store packaging and place in large foil pan. Pour the entire bottle of Italian dressing over the entire brisket.
   Cover the brisket and place it in the refrigerator for at least four to six hours, or preferably overnight.

2. Mix the seasoning rub together by combining the garlic powder, salt, onion powder, celery salt, cayenne (if you wish), and coarse black pepper in a small bowl. Set aside for later.

3. Heat your smoker. While the smoker is heating, place wood chunks or chips in warm water to soak. Fill the smoker's water pan with water and set aside. Add a 12-oz. beer of your choice to the water pan for extra flavor.

4. Rub brisket all over with the seasoning rub.

5. Place the seasoned brisket in the smoker. Cook for 12 to 16 hours. Check on the brisket every few hours, and add more wood chunks when it stops smoking.

6. Check the brisket for doneness, which will be when it reaches an internal temperature of 190 degrees Fahrenheit. When brisket is done, remove it from the smoker and let it rest for a half hour. Slice the brisket against the grain and serve.

Tips & Warnings

• To pick a good brisket, when the brisket is cold and in the package try bending it. If it bends easily it is a good one; if not, try another.

• Smokers are hot, be careful

References

• Food Network; Texas Brisket Recipe; Paula Deen
• BBQ Pit Boys; Beef Brisket Recipe