Texas-Style Bbq Brisket: A Tasty, Smoky Adventure

Texas-style brisket is a method of slow-cooking beef brisket that originated in Central Texas. The meat is seasoned with a simple rub of salt and pepper and cooked over indirect heat in a smoker or grill for several hours. The end result is tender, juicy, and flavourful meat with a thick bark—a dark, almost black, exterior formed by a reaction that occurs at a temperature of 235° to 250°F.

The key to achieving the signature Texas-style brisket is time and patience. The cooking process can take anywhere from 12 to 18 hours, depending on the size of the brisket and the desired level of doneness. The meat is typically cooked at a low temperature of around 225° to 250°F, allowing the smoke to penetrate the meat and create a deep flavour.

To prepare a Texas-style brisket, start by trimming any excess fat from a whole packer brisket, which includes both the point and the flat. Apply a dry rub of salt and pepper, or a more complex spice mixture, and let the meat sit overnight to allow the flavours to penetrate.

When ready to cook, preheat your smoker or grill to the desired temperature. Place the brisket on the smoker or grill, fat side up, and close the lid. Maintain a steady temperature and smoke the brisket for several hours, spritzing with water or vinegar if it starts to look dry.

Once the brisket has developed a dark colour and reached an internal temperature of around 165° to 170°F, you can optionally wrap it in butcher paper or foil to help it retain moisture and continue cooking. This is known as the Texas Crutch technique.

Continue cooking the brisket until it reaches an internal temperature of 200° to 210°F. Remove it from the heat and let it rest for at least an hour before slicing against the grain. Serve the Texas-style brisket with barbecue sauce on the side, if desired, and enjoy the juicy, tender, and smoky flavours of this iconic dish.

Choosing the right brisket

Type of Brisket

When buying brisket, you have two choices: the flat cut or the point cut. The flat cut is leaner and easier to slice, making it more presentation-worthy. It also cooks more evenly. On the other hand, the point cut (also called the "deckle cut") is richer, thicker, and contains more fat, which helps keep it from drying out during cooking. However, due to its uneven shape, it may take longer to cook.

Size of Brisket

Brisket is typically sold in large cuts, with a whole packer brisket weighing between 12-16 lbs. For this recipe, you'll want a whole packer brisket that includes both the point and the flat. Don't settle for what's in the grocery store case, which is usually just the trimmed flat.

Quality of Brisket

When it comes to quality, look for a brisket with good marbling. Marbling refers to the long streaks of white fat within the lean sections of beef. The more marbling, the better—it adds flavour and keeps the meat juicy. Aim for USDA Choice grade or higher. If you can get your hands on USDA Prime or Certified Angus Beef, even better!

Trimming the Brisket

Before seasoning your brisket, you'll want to trim the fat cap to about 1/4" to 1/2" thick. You can also trim away any tough bits of silverskin, a shiny, thin, tough membrane that may be on the meat. Additionally, there's usually a large hunk of fat where the point and flat meet that can be cut off, as it won't render all the way during cooking.

When to Buy

If possible, buy your brisket a day or two in advance. This will give you time to trim and season the meat, and even let it sit overnight in the refrigerator with the rub for extra flavour.

Where to Buy

You can buy brisket from your local butcher or grocery store. When ordering from a butcher, ask for a neat-shaped whole piece, trimmed of any excess fat on the side. A more uniform piece of beef will be easier to handle and cook.

Trimming the fat

The fat cap should be trimmed to around 1/4-1/2 inch thickness. This can be done by using a sharp knife to make horizontal cuts and slicing off the fat until the desired thickness is achieved. The fat cap will melt and flavour the meat as it cooks, making it tender and juicy.

On the other side of the brisket, there may be a large hunk of fat where the point and flat meet. This can be cut off as it won't render all the way. Any other large fatty pieces on this side should also be trimmed away.

After trimming, the brisket is ready to be seasoned with a rub.

Seasoning the brisket

Step 1: Prepare the Brisket

Before applying any seasoning, it is important to prepare the brisket by trimming any excess fat. Use a sharp knife to trim the fat cap, which is the thick layer of fat on top of the brisket, to about 1/4 inch to 1/2 inch in thickness. This will ensure that the fat melts evenly during the cooking process, keeping the meat moist and juicy. Additionally, remove any large fatty pieces on the opposite side of the brisket and trim away any silverskin, which is a tough, white membrane.

Step 2: Make the Rub

For a traditional Texas-style brisket, a simple rub is all you need. Combine coarse salt, coarsely ground black pepper, and garlic powder to make the rub. You can adjust the proportions to your taste, but a good starting point is a 1:1 ratio of salt to pepper, with a smaller amount of garlic powder added to taste. You can also add other spices like onion powder, smoked paprika, cayenne pepper, or chili powder to give it an extra kick.

Step 3: Apply the Rub

Once you have prepared the rub, it's time to apply it to the brisket. Sprinkle the rub generously over the entire surface of the brisket, making sure to get into all the nooks and crannies. Use your hands to rub it in and ensure an even coating. You can also try sprinkling the rub from a height of about a foot above the brisket to get a more even distribution. After applying the rub, let the brisket sit at room temperature for at least an hour before placing it in the smoker. This will allow the rub to penetrate the meat and enhance the flavor.

Step 4: Rest the Brisket (Optional)

While this step is not mandatory, many pitmasters recommend resting the seasoned brisket overnight in the refrigerator. This technique, known as "dry brining," allows the salt in the rub to penetrate deeper into the meat, resulting in a more flavorful and juicy brisket. If you choose to do this, be sure to cover the brisket tightly with plastic wrap or place it in an airtight container to prevent it from drying out.

Step 5: Bring the Brisket to Room Temperature

Before placing the brisket in the smoker, it is important to let it come to room temperature. Remove it from the refrigerator at least an hour before smoking, keeping it covered, and let it sit on the counter. This step helps the brisket cook more evenly and ensures that the smoke penetrates the meat effectively.

Tips for Seasoning Brisket:

• When applying the rub, try to sprinkle it from a height of about a foot above the brisket. This will create a more even layer of seasoning across the surface.
• If you want to enhance the flavor and moisture of the brisket, consider injecting it with beef broth before seasoning. This adds extra moisture and helps the salt penetrate deeper into the meat.
• For a traditional Texas-style brisket, keep the seasoning simple. A combination of salt, pepper, and garlic powder is all you need to create a delicious, authentic flavor.

Wrapping the brisket

The brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 225 degrees F until the internal temperature of your brisket reaches 202 degrees F at the thickest part.

The Texas Crutch is a technique for speeding the cooking and moisturising the meat. The concept is that you smoke for a few hours, and when the meat hits about 150°F, wrap it tightly in heavy-duty foil or untreated butcher paper and let it braise and steam in its own juices in the crutch in the cooker.

The brisket is done when the internal temperature reads somewhere between 200°F and 210°F. 203°F seems to be the magic number for us! Take the temperature from the middle of the flat part of the brisket (the thinner side of the brisket is called the "flat" and the thicker side is known as the "point").

According to Aaron Franklin, you can tell doneness by feeling the brisket with a thin, clean towel to see if it is soft and tender. Paul says it is done when the brisket is jiggly like jelly and a temperature probe goes in and out of it like butter.

Slicing the brisket

Firstly, it is important to understand the anatomy of a brisket. A whole packer brisket consists of two muscles – the flat and the point. The flat is the thinner, leaner part, while the point is thicker and has more fat. When slicing the brisket, you will need to cut against the grain, which means cutting perpendicular to the muscle fibres. This ensures that the meat is tender and easy to chew.

Now, there are a few different methods for slicing a brisket. Here are three common techniques:

Method 1:

• Lop off about 1 inch from the thick end and 2 inches from the thin end of the brisket, as these parts tend to be drier.
• Find the fat layer between the point and the flat and slide your blade between the two muscles to separate them. Trim off any excess fat.
• Identify the grain of the flat and slice across it. You can also slice against the grain of the point. Offer your guests "lean" (flat) or "fatty" (point) slices.

Method 2:

• Start by removing the drier, thin part of the flat and set it aside for chopping (not slicing).
• Slice the thick centre part of the flat across the grain until you reach the point muscle.
• Remove the fat layer between the point and the flat, as it can be quite thick and make the slices inedible.
• Slice the remaining hunk of meat in half, separating the point and the flat.
• Slice the centre section from the outer edge in.
• Slice the remaining butt end of the point in the same direction as the flat.

Method 3:

• Run a knife between the flat and the point to separate the two muscles. Trim off any excess fat.
• Slice each muscle separately, cutting across the grain about 1/4 inch thick. The meat should hold together and only pull apart with a gentle tug.

Once you have sliced the brisket, it is important to serve it immediately, as it dries out quickly. If you need to prepare it ahead of time, wrap it tightly and store it in the refrigerator. Reheat it in a 350°F oven until warmed through, about 30 to 45 minutes.

Frequently asked questions