Aaaaah, brisket, the national meat of Texas! I went home to Texas for a week for vacation last month, and almost every time I went out to eat, I went for barbecue. After all, it’s Texas, right!? I ate a lot of my old favorites, but I always ordered brisket along with the other favorite meats!
Since I came back, all I’ve been able to think about is smoking a brisket. So guess what, that’s exactly what I did! 9 hours of pure smoking heaven!
I normally don’t crutch, (wrap tightly in foil) large pieces of meat while smoking, because I like the extra crusty bark that forms when you let it cook naturally through that long period where the meat temperature never moves much. Otherwise known as the stall. This time I decided to go ahead and wrap the meat when the internal meat temperature stalled out. When cooking at about 225°, this stall happens after about 4 to 5 hours of cooking, at an internal meat temperature of about 150°.
The only thing about cooking through the stall, rather than wrapping it so it continues to cook is that this will tend to dry the meat out some. I didn’t want the brisket to dry out, so this is why I chose to wrap.
So, follow along with the recipe, and I’ll show you how to have a traditional, very tasty, and very juicy and tender smoked brisket!
Texas Style Smoked Brisket
- 7 1/2 lb. brisket (point) fat cap trimmed to 1/4 inch
- 10.5 oz. can beef consomme
- 1 cup white sugar
- 1/2 cup kosher salt
- 1/4 cup minced onions
- 1/4 cup onion powder
- 1/4 cup chili powder
- 1/4 cup garlic powder
- 1/4 cup lemon pepper
- 1/8 cup ground cumin
- 1/8 cup paprika
A couple tips before we start:
- Always use a meat thermometer inserted into the center of the thickest part of the brisket.
- I'm using a Webber Smoky Mountain vertical smoker for this. I'm using lump charcoal, and chunks of mostly peach wood, but scattering in a few chunks of mesquite with every addition of wood during the cook.
Let's get started:
- The night before smoking, thoroughly inject the brisket with the beef consomme. (Be sure to inject with the grain of the meat, and not across the grain). Place the brisket either in a large container, or plastic bag, and place in the refrigerator overnight, or 10 to 12 hours.
- Mix your spice rub and remove the brisket from the refrigerator. Generously coat and lightly rub in the spice mixture on all surfaces of the brisket. Let this set out at room temperature for 1 1/2 to 2 hours.
- Prepare your smoker, and let it settle in at about 225° to 250° F. Place the brisket, fat cap side facing up, on the smoker rack. Maintain the 225° to 250° temperature.
- After about 2 hours, I flip the brisket over for more uniform smoking and crisping the outside of the brisket. You don't have to do this. Some prefer to keep the fat cap up at all times. You can Google that and read up for yourself on (fat cap up or down).
- Once the internal meat temperature stalls out for a while, (about 150° or about 4 hours cook time), remove the brisket from the smoker and tightly wrap in aluminum foil. Place it back on the smoker, fat cap side up, and replace the meat thermometer into the thickest part of the brisket. Continue cooking until the internal meat temperature reaches 203°.
- Once it reaches 203°, (about 9 hours total cook time), remove the brisket and leave it wrapped for 1 to 2 hours. You can then unwrap it, let it cool for another 30 minutes or more before slicing.
- NOTE: Slice across the grain for optimum tenderness!