|Nutritional Guidelines (per serving)|
This traditional Texas-style brisket recipe will teach you how to produce a great piece of smoked meat and help you take your brisket to a whole new level.
- 8 to 10 pound (2.5 to 2.8 kg) untrimmed brisket
- 1/2 cup (120 mL) Texas-style brisket rub
- Wood chips (oak, fruitwood, hickory)
Preheat smoker and add wood chips (follow your instruction manual).
Rinse and dry the brisket.
Apply Texas-style brisket rub.
Place brisket in smoker for 8 to 10 hours. Keep the smoker temperature at about 225 to 250 degrees F (108 to 120 degrees C).
To increase tenderness, take the brisket out of the smoker once it reaches 170 degrees F (77 degrees C), wrap in aluminum foil and place back in the smoker or in an oven at 180 to 200 degrees F (82 to 93 degrees C) for the last two hours or until the internal temperature reaches 190 degrees F (88 degrees C).
Typically after 8 to 10 hours, a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor.