Texas Barbecued Brisket 🍖
Description: This legendary recipe, which secured 2nd place at the prestigious 1993 Pioneer Days BBQ cook-off in Fort Worth, Texas, is a testament to the rich heritage of southern barbecue. It dispels the myths surrounding the differences between northern and southern BBQ, revealing that the true distinction lies in the cooking method. The secret to its unparalleled flavor lies in the careful selection of wood—opt for hickory or pecan to infuse your brisket with authentic Texan taste. For those using charcoal briquets and woodchips, a pro tip: soak the chips in water beforehand for enhanced burning and a richer smoke flavor.
Ingredients:
- 9-10 lbs beef brisket
- 1/3 cup honey
- 11 tbsp maple syrup
- 5 tbsp chili powder
- 5 tbsp cracked black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp cayenne
- 1 tbsp seasoning salt
Nutritional Information:
- Calories: 1798.4
- Fat: 143.1g
- Saturated Fat: 55.9g
- Cholesterol: 372.5mg
- Sodium: 774.7mg
- Carbohydrates: 41.5g
- Fiber: 16.6g
- Sugar: 16g
- Protein: 92.9g
Cooking Time:
- Preparation: 30 minutes
- Cooking: 10 hours
- Total: 10 hours 30 minutes
Instructions:
| Step | Description |
|---|---|
| 1 | Rub down the beef brisket with a generous coating of chili powder, cracked black pepper, garlic powder, onion powder, cayenne, and seasoning salt. Allow the brisket to marinate at room temperature for at least 2 hours, allowing the flavors to penetrate the meat. |
| 2 | Prepare your smoker, ensuring a steady temperature between 225 to 250 degrees Fahrenheit. For an authentic Texan flavor, use hickory or pecan wood. If using charcoal briquets and woodchips, soak the chips in water to enhance burning and smoke flavor. |
| 3 | Carefully place the seasoned brisket onto the smoker grate, ensuring even distribution of heat and smoke. Let it smoke for 5 to 6 hours, allowing the meat to develop a rich, smoky flavor. |
| 4 | After the initial smoking period, remove the brisket from the smoker and wrap it tightly in aluminum foil. Drizzle 1/3 cup of honey or maple syrup over the brisket, sealing in the moisture and flavor. |
| 5 | Return the wrapped brisket to the smoker and continue cooking for an additional 4 to 5 hours, or until the internal temperature of the meat reaches 200 degrees Fahrenheit. This slow cooking process ensures a tender, juicy brisket that falls apart with every bite. |
| 6 | Once the brisket has reached the desired temperature, carefully remove it from the smoker and allow it to rest, still wrapped in foil, for at least 1 hour. This resting period allows the juices to redistribute, ensuring a moist and succulent brisket. |
| 7 | Unwrap the brisket and transfer it to a cutting board. Using a sharp knife, slice the brisket against the grain into thick, juicy slices. Serve immediately and enjoy the mouthwatering flavors of authentic Texas barbecue! |
Whether you’re hosting a backyard barbecue or simply craving a taste of Texas, this Texas Barbecued Brisket recipe is sure to impress with its melt-in-your-mouth tenderness and bold, smoky flavor. So fire up your smoker, gather your ingredients, and get ready to experience barbecue bliss like never before! 🤠🔥
