Easy Smoked Brisket Texas style Best Recipes

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Before you jump to Smoked Brisket Texas style recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit As Well As Healthy.

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For people who want to get started living a healthier life the tips above can help you do that. Something that you ought to actually avoid is all of the processed foods that you can easily buy in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let's go back to smoked brisket texas style recipe. You can cook smoked brisket texas style using 4 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Smoked Brisket Texas style:

1. You need 5 kg of beef brisket.
2. Provide 55 g of crushed black pepper.
3. Provide 45 g of sea salt.
4. Take Dash of squeezy yellow mustard (eg French's).

Steps to make Smoked Brisket Texas style:

1. Trim the brisket of excess fat and sinew. It's best to use your own judgement, but you can find instruction online. Mix your rub, you can adjust to your own taste, my preference is above..
2. Squeeze a small amount of mustard on to either side of the brisket, then add your rub - the mustard should be a very thin layer, just to enable the rub to adhere and the rub should be an even coating..
3. Wrap in cling film and chill. Then prepare your cooking method. For an oven - heat to 150°C and towards the end allow the meat to come up to room temperature. For a BBQ/smoker - light your fire and wait until the smoke burns clear..
4. When your cooker is ready, place the meat inside and leave. For an oven; it's best placed over a pan of stock, covered in foil and left for five hours. On a BBQ/smoker it will depend on the size of your brisket - for a 5kg joint, I would say maximum two hours in the smoke, then wrap in foil and leave maintaining the heat. It will be done when the temperature internally is around 90°C..
5. If oven-cooked, wrap in foil and allow to rest till cool enough to slice/shred. If BBQ'd/smoked, allow to cool for 1/2 hour then slice. Serve as you see fit..

Pork butt is much more forgiving, and you can overcook it without severe consequences. Place the brisket in the smoker over indirect heat with the tip (thicker part of the meat) closest to the heat source. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker. The traditional Texas Style Smoked Brisket uses post oak, however, Pecan or other wood also works fine. No need to open the lid!

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