You're going to need most of the day to get this brisket right! But, the time and love you give to the dish will pay you back ten-fold. A little trimming, some smoking, and a few tasty seasonings will have your mouth watering before the meat is even finished. Grab your favorite collard greens and get ready to enjoy a delicious meat course.
Check out the recipe below and don't forget to check out the video from TOOTHPIKS BBQ for more tips and tricks.
Texas-style smoked beef brisket
Preparation Time: 1 hour
Total Time: 13 hours (less if you cook it in the oven)
Serves: 6 to 10
IngredientsBrisket
Horseradish mustard
Paprika
Cayenne pepper
Garlic
Kosher salt
Black pepper
Cajun seasoning
Cumin
Beer or apple juice
Directions1. Lay your brisket on a cutting board, fat side down, and trim away thicker pieces of fat on the edges and back.
2. Pour horseradish mustard on the brisket and rub it all over the meat to tenderize and add flavor. The mustard acts as an adhesive for the rest of your spices. (Don't forget your edges).
3. After your brisket is coated, add kosher salt, coarse black pepper, cajun seasoning, paprika, cayenne pepper, garlic, and cumin into a bowl. Mix the spices together to create a rub.
4. Sprinkle your rub over the brisket, patting the spices in as you go. Rub the spices on the sides of your brisket, paying special attention to crevices and edges.
5. Flip the brisket, and score the fat to create some crevices for the rub. Add spices and pat the spice mixture into the fat and meat.
6. Place your brisket, fat side up, in your heated smoker grill. Spritz the meat with water, apple juice or beer and close the lid. Temperatures should stay around 225 degrees. Spritz your meat every three to four hours.
7. A slow cook in the smoker will take about 12 hours. If you prefer, you can cook your brisket in the oven for about 5 to 6 hours.
8. Rest our meat for an hour or so to allow the juices to settle.
9. Slice your brisket and serve.
Pro tip: When choosing your brisket, look for a fat cap on the back. It should be about 1/4 inch to 1/2 inch thick on the back, with marbling throughout.
