Bring the taste of Texas into your own backyard with this authentic Buff BBQ, Texas Style Smoked Brisket.
Prep Time: 30 mins | Cook Time: 15 hrs | Rest Time: 2 hrs
Total Time: 17 hrs 30 mins | Servings: 18 people
Calories:
282 kcal
Course: Main Dish Cuisine: Barbecue
Also Covering: How to Smoke Brisket, Smoked Beef Brisket, Smoked Brisket
Ingredients
Nutrition
Calories: 282kcal | Carbohydrates: 1g | Protein: 36g | Fat: 1g | Saturated Fat: 4g | Sodium: 775mg | Potassium: 19mg | Vitamin A: 5IU | Calcium: 4mg | Iron: 0.1mg
Instructions
Keep your brisket refrigerated (it’s much easier to work with cold brisket). When preparing your brisket, ensure the point end is underneath. Trim any excess fat and silver skin from the flat muscle. Shape the large crescent moon shaped fat section until it is a smooth transition between the flat and the point of the brisket. Trim any excess or loose meat from the point also. Carefully flip the brisket over, trim the top fat cap to about 1/4 of an inch thickness evenly across the surface of the brisket.
Using a bowl or spice container, mix the seasoning together and evenly distribute the spices to all sides of the brisket.
Using indirect heat and hardwood smoke, preheat your smoker to 225 degrees F. Place the brisket on your smoker with the point end facing towards your heat source. The point end of a brisket is a thicker part of meat, which can handle additional heat. Close the lid of the smoker and smoke the brisket for approx. 8 hours. An internal thermometer should read 165 degrees F.
Clear a large workspace and place a sheet of butcher paper or foil on your surface. Place the brisket in the middle of your sheet and create a leak proof seal around the edge by folding edge over edge. Place the wrapped brisket back in the smoker, placing the brisket seam side down will ensure the weight of the brisket crimps the edges of the paper wrap tightly.
Maintain a temperature of 225 degrees F within the smoker. Continue cooking the brisket until the internal temperature reaches 185 degrees F in the thickest part of the meat with an internal meat thermometer (approx. 5-8 hours).
Remove the brisket from the smoker. Place on a large cutting board and leave to rest for 2 hours. Ensure the brisket is slightly cooled before slicing. Slice both the point and the flat against the grain with a sharp knife. Serve brisket immediately.
Using a bowl or spice container, mix the seasoning together and evenly distribute the spices to all sides of the brisket.
Using indirect heat and hardwood smoke, preheat your smoker to 225 degrees F. Place the brisket on your smoker with the point end facing towards your heat source. The point end of a brisket is a thicker part of meat, which can handle additional heat. Close the lid of the smoker and smoke the brisket for approx. 8 hours. An internal thermometer should read 165 degrees F.
Clear a large workspace and place a sheet of butcher paper or foil on your surface. Place the brisket in the middle of your sheet and create a leak proof seal around the edge by folding edge over edge. Place the wrapped brisket back in the smoker, placing the brisket seam side down will ensure the weight of the brisket crimps the edges of the paper wrap tightly.
Maintain a temperature of 225 degrees F within the smoker. Continue cooking the brisket until the internal temperature reaches 185 degrees F in the thickest part of the meat with an internal meat thermometer (approx. 5-8 hours).
Remove the brisket from the smoker. Place on a large cutting board and leave to rest for 2 hours. Ensure the brisket is slightly cooled before slicing. Slice both the point and the flat against the grain with a sharp knife. Serve brisket immediately.
