SMOKED BRISKET SOUTH TEXAS STYLE
This recipe has been passed around between me and my friends for a long time. I don't know who originally came up with it but it is simple to cook and worth the wait. The only problem you may encounter is regulating the temperature on your pit.
Provided by Sgt. Pepper
Categories Meat
Time 10h10m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Prep your pit with your favorite wood.
- I prefer pecan for the mellow flavor.
- Optimum cooking temperature will be between 200 to 250 degrees.
- Trim excess fat from brisket and place in smoker.
- Let it slow smoke for 2 hours or until you have a good smoke ring around it.
- Remove from smoker and rub it down with a stick of butter and then rub in the brown sugar.
- Wrap in tin foil and place back in the smoker cooking at 1 hour per pound while maintaining slow smoked temperature.
- If the temperature is too hard to control then you can cook as above for the first two hours or until you get a good smoke ring, add butter and brown suger, wrap in tin foil and cook in oven at 225 degrees for the remaining cooking time.
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Desa Sejdiu
desa_s@yahoo.comThis recipe is a keeper! The brisket was absolutely delicious. I will definitely be making this again and again.
Abdullah Akon
aa@yahoo.comThe brisket was a little tough, but the flavor was good. I think I might have cooked it at too high of a temperature. I'll try again next time.
Dil kumar shrestha
shrestha.d71@gmail.comThis was my first time smoking a brisket and it was a success! The brisket was tender and juicy. I will definitely be making this again.
Ethan Olivier
ethano@hotmail.comI've tried this recipe a few times now and I'm always happy with the results. The brisket is always moist and flavorful. I highly recommend this recipe.
Felix Ngumbau
fn@hotmail.comThe brisket was delicious! I used a wet rub and smoked it for 10 hours. The meat was fall-apart tender and the flavor was amazing. I will definitely be making this again.
Hussain Badshah (Bhai Jan)
hussain@gmail.comI followed the recipe exactly and the brisket turned out perfect. It was so tender and juicy. I will definitely be making this again.
Leon Miles
lmiles79@hotmail.comThe brisket was a little dry, but the flavor was good. I think I might have overcooked it a bit. I'll try again next time.
Mrnailed
mrnailed@yahoo.comThis was my first time smoking a brisket and it turned out great! The recipe was easy to follow and the brisket was delicious. I will definitely be making this again.
soccer clan leader
leader.s25@gmail.comI've made this recipe a few times now and it's always a crowd-pleaser. The brisket is always moist and flavorful. I highly recommend this recipe.
Asour Godwill
asour-godwill@gmail.comThe brisket was amazing! I used a dry rub and smoked it for 12 hours. The meat was fall-apart tender and the flavor was incredible. I will definitely be making this again.
Gatluak Dang
dang@aol.comThis smoked brisket recipe was an absolute hit! The meat was so tender and juicy, and the flavor was out of this world. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.