The One and Only Barbecued Brisket ๐
Description: Anyone can master a “real” barbecued brisket. Beef brisket might just be the reason the barbecue process was invented. With some of the finest BBQ joints in Texas serving up their versions, this recipe stands tall among them, delivering flavors that satisfy the soul.
- Cook Time: 14 hours
- Prep Time: 24 minutes
- Total Time: 14 hours and 24 minutes
- Servings: 8-12
- Yield: 1 brisket
Ingredients:
- 1 beef brisket (approximately 12 pounds)
- 2 Lone Star Dry Rub
Nutritional Information (per serving):
- Calories: 11321.9
- Fat Content: 963.1g
- Saturated Fat Content: 387.9g
- Cholesterol Content: 2649mg
- Sodium Content: 2322.4mg
- Carbohydrate Content: 0g
- Fiber Content: 0g
- Sugar Content: 0g
- Protein Content: 614.7g
Keywords: Southwestern U.S., Potluck, Weeknight, Beginner Cook, Easy, Inexpensive
Instructions:
-
Prepare the Brisket:
- The day before serving, generously pat the dry rub into every pore on the brisket, ensuring it’s well coated.
- Place the seasoned brisket in a large bag or wrap it tightly in plastic wrap to marinate overnight in the refrigerator.
-
Start the Fire:
- Early in the morning of your barbecue day, take the brisket out of the refrigerator and allow it to come to room temperature.
- Meanwhile, start your fire and heat your smoker or grill to a stable temperature of 210ยฐF.
-
Begin Smoking:
- Place the brisket on the opposite side from the firebox with the fat side facing up. This positioning allows the juices to baste the meat as it cooks.
- Maintain the pit temperature between 180ยฐF and 220ยฐF throughout the smoking process.
-
Slow Smoking:
- Smoke the brisket for approximately 1 hour to 1 1/4 hours per pound of meat. This slow and low cooking method is key to achieving tender, flavorful brisket.
- Optionally, every hour or so, baste the brisket with mop sauce to enhance moisture and flavor. The fat from the meat will also help keep it moist during cooking.
-
Rest and Carve:
- Once the brisket is cooked to perfection, remove it from the smoker and let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat.
- Next, separate the fatty top section from the leaner second section of the brisket.
- Slice both sections of the brisket across the grain to ensure tenderness and optimal texture.
-
Serve:
- Present the sliced brisket with the barbeque sauce on the side, allowing guests to customize their portions according to their taste preferences.
Now, sit back, savor the aroma, and enjoy this masterpiece of barbecued brisket with your loved ones. It’s a true Texas-style delight that’s sure to impress at any gathering or barbecue event!
