Best 5 Texas Hill Country Style Smoked Brisket Recipes

TEXAS-STYLE BRISKET

Steps:

• Prepare a smoker for cooking at 250 to 275 degrees F.
• Trim the fat cap on the brisket to 1/4 inch, then trim out the top and bottom fat. Trim the lean flat edges so the meat is at least 1 1/2-inches thick.
• Stir together the salt and pepper in a bowl until well blended to make the rub.
• Shake an even layer of the rub on all surfaces of the brisket that will be exposed to the smoke. Do not pack the rub into folds or cracks, since that will turn the rub into a soggy paste.
• Place the brisket in the smoker with the fatty point closest to the firebox. Smoke for 2 hours, rotating the brisket occasionally for even coloring and to prevent the edges from drying out. Spritz the brisket liberally with apple juice and continue smoking the brisket, spritzing every 30 minutes, until the meat has a dark mahogany color and the internal temperature reaches 203 to 205 degrees F, another 10 to 12 hours. Wrap the brisket tightly in unwaxed butcher paper and let rest 45 minutes to 1 hour before slicing and chopping. Serve with Original BBQ Sauce if using.
• Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer for 30 to 45 minutes, stirring occasionally to keep from burning.

TEXAS-STYLE BRISKET

Steps:

• Trim fat on brisket to 1/2-inch thickness. Rub brisket with pepper and salt; place in a large disposable foil pan, fat side up. Refrigerate, covered, several hours or overnight. Meanwhile, soak wood chips in water., To prepare grill for slow indirect cooking, adjust grill vents so top vent is half open and bottom vent is open only a quarter of the way. Make 2 arrangements of 45 unlit coals on opposite sides of the grill, leaving the center of the grill open. Light 20 additional coals until ash-covered; distribute over unlit coals. Sprinkle 2 cups soaked wood chips over lit coals., Replace grill rack. Close grill and allow temperature in grill to reach 275°, about 15 minutes., Place foil pan with brisket in center of grill rack; cover grill and cook 3 hours (do not open grill). Check temperature of grill periodically to maintain a temperature of 275° throughout cooking. Heat level may be adjusted by opening vents to raise temperature and closing vents partway to decrease temperature., Add another 10 unlit coals and 1 cup wood chips to each side of the grill. Cook brisket, covered, 3-4 hours longer or until fork-tender (a thermometer inserted in brisket should read about 190°); add coals and wood chips as needed to maintain a grill temperature of 275°., Remove brisket from grill. Cover tightly with foil; let stand 30-60 minutes. Cut brisket across the grain into slices.

TEXAS HILL COUNTRY MARKET-STYLE BRISKET

Steps:

• Build a charcoal fire or preheat a gas grill.
• Pat the brisket dry with paper towels. Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time.
• Using your hands or a shaker-top jar, sprinkle the brisket liberally with the rub. Let it sit for about 5 minutes and pat the spices into the meat but do not rub-this mixture will form a dark savory crust on the meat, often referred to as the sought after "burnt-ends." Set aside on a clean tray until ready to cook.
• If using a charcoal grill, place a drip pan between the 2 piles of white-gray ashed briquettes (on the charcoal grate). Pour the beer into the drip pan. Before placing the meat on the grill, place the soaked wood chips directly on the coals. You will need to add charcoal every hour to maintain the heat. If using a gas grill, place a drip pan with the beer in the upper left corner of the gas grill directly on top of the flavorizer bars or ceramic rock. Place the soaked wood chips in a smoker box.
• Place the brisket in the center of the cooking grate, fat side up, over indirect medium-low heat. Cover and cook slowly for 4 to 5 hours at 325 degrees to 350 degrees or until an instant read thermometer inserted into the middle of the brisket registers 190 to 200 degrees. The meat should be very tender and falling apart. It will feel like the consistency of butter when you insert it with the probe of the thermometer. Remember: Do not turn the meat during the entire cooking time.
• Let the meat rest for 20 minutes or until cool enough to handle. The recipe can be made in advance up to this point and, once it is cool, wrapped in 3 layers of heavy-duty aluminum foil. To reheat the brisket, leave in foil and heat for about 1 hour at 250 degrees. For a crispier crust, remove the foil at the end and put it back in the oven for another 15 minutes. Slice against the grain and serve with the Texas Vinegar-Chile Hot Sauce if desired.
• In a medium bowl, combine all the ingredients and mix well. The rub will keep in an airtight container for up to 6 months.Good for Seasoning: Beef (brisket, beef shoulder); pork; chicken
• Whisk all the ingredients together in a medium nonreactive bowl. Pour the sauce into a glass bottle with a top. It will keep indefinitely, covered in or out of the refrigerator.

TEXAS-STYLE SMOKED BRISKET

Steps:

• Set the brisket on a large sheet of plastic wrap.
• In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly.
• Rub the mixture onto the brisket and wrap tightly in the plastic wrap.
• Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight.
• Remove the meat from the refrigerator and let come to room temperature.
• Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
• Remove, drain and set aside.
• Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F.
• Place the water pan in the smoker and add water to the fill line, about 2/3 full.
• Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 4 to 5 hours.
• Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
• (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in) BBQ Sauce: In a large pot, heat the oil over medium-high heat.
• Add the onions and cook, stirring, for 4 minutes.
• Add the garlic and cook, stirring, for 1 minute.
• Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil.
• Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes.
• Remove from the heat and let cool slightly before serving.
• Essence: Combine all ingredients thoroughly and store in an airtight jar or container.

TEXAS-STYLE BARBECUED BRISKET

Steps:

• 1. Rinse the brisket under cold running water and blot it dry with paper towels.
• 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
• 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
• 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
• 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
• 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
• Barbecue Sauce, the Texas Way
• The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.