Hello, I am Marie. Today, I’m gonna show you how to make smoked brisket texas style recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Smoked Brisket Texas style Recipe
Smoked Brisket Texas style is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Smoked Brisket Texas style is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook smoked brisket texas style using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Brisket Texas style:
- Make ready 5 kg beef brisket
- Take 55 g crushed black pepper
- Prepare 45 g sea salt
- Prepare Dash squeezy yellow mustard (eg French’s)
Steps to make Smoked Brisket Texas style:
- Trim the brisket of excess fat and sinew. It’s best to use your own judgement, but you can find instruction online. Mix your rub, you can adjust to your own taste, my preference is above.
- Squeeze a small amount of mustard on to either side of the brisket, then add your rub - the mustard should be a very thin layer, just to enable the rub to adhere and the rub should be an even coating.
- Wrap in cling film and chill. Then prepare your cooking method. For an oven - heat to 150°C and towards the end allow the meat to come up to room temperature. For a BBQ/smoker - light your fire and wait until the smoke burns clear.
- When your cooker is ready, place the meat inside and leave. For an oven; it’s best placed over a pan of stock, covered in foil and left for five hours. On a BBQ/smoker it will depend on the size of your brisket - for a 5kg joint, I would say maximum two hours in the smoke, then wrap in foil and leave maintaining the heat. It will be done when the temperature internally is around 90°C.
- If oven-cooked, wrap in foil and allow to rest till cool enough to slice/shred. If BBQ’d/smoked, allow to cool for 1/2 hour then slice. Serve as you see fit.
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