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Texas-Style Smoked Brisket

From: News | Date：2024/6/6 | Hit：

THE INGREDIENTS

¼ cup yellow mustardYELLOW MUSTARD

¼ cup pickle juicePICKLE JUICE

1¼ cup coarse ground black pepper (16 mesh)COARSE GROUND BLACK PEPPER (16 MESH)

1 cup kosher saltKOSHER SALT

1 packer-cut beef brisket, about 16 lbsPACKER-CUT BEEF BRISKET, ABOUT 16 LBS

2 handfuls hickory wood chips (gas grills)HANDFULS HICKORY WOOD CHIPS (GAS GRILLS)

4 hickory chunks (charcoal grills)HICKORY CHUNKS (CHARCOAL GRILLS)

INSTRUCTIONS

01 Mix the mustard and pickle juice together in a small bowl and set aside.

02 Mix the black pepper and salt together in a separate bowl and set aside.

03 To trim the brisket, remove it from any packaging and pat it dry with paper towels.

04 With the fat-side of brisket facing down, use a sharp knife to remove any excess fat from the bottom of the brisket, also removing the hard, thick fat towards the point-end of the brisket.

05 Turn the brisket over and trim off the excess fat (also called the fat cap), leaving a ¼" thick layer, trying to avoid exposing any meat. Then, trim the front of the flat-end, rounding off the corners.

06 Turn the brisket over again and spread a thin layer of the mustard mixture over the brisket, then sprinkle a generous amount of the rub on top, patting the rub into the meat.

07 Turn the brisket over, and repeat the seasoning process with the fat cap. For best results, place the brisket in a large aluminum foil pan and refrigerate, covered with plastic wrap, for 12–24 hours.

08 Set the grill to 250°F. When the grill has come to temperature, brush the grates clean.

09 Insert the probe into the thickest part of the brisket, making sure the probe isn’t in the fat separating the point from the flat.

10 Place the brisket, fat-side up in the grill. Cook until the bark has set and the internal temperature is around 165°F, 6–8 hours.

11 Remove the brisket from the grill and wrap in butcher paper, then wrap in a layer of heavy-duty aluminum foil, being sure not to make the foil airtight.

12 Cook the wrapped brisket until a probe slides through the meat with little resistance and the internal temperature is 201°–207°F, 2–4 hours more.

13 Remove the brisket from the grill, wrap in a towel and place in a cooler to rest for 6 hours, until the internal temperature is 140°–150°F.

14 To serve, slice the flat of the brisket against the grain, stopping when you’ve reached the point. Rotate the brisket ¼ turn to slice the point against the grain.

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