Smoked Brisket
Smoked brisket has a long history and has become a beloved dish in Texas barbecue culture. The origins of smoked brisket can be traced back to Central and Eastern Europe, where Jewish immigrants brought their traditional methods of smoking and preserving meat to the United States in the 19th century.
Brisket, a tough and flavorful cut of beef from the chest of the cow, was a popular choice for smoking and slow cooking because of its rich flavor and ability to become tender when cooked low and slow. As Jewish immigrants settled in Texas, particularly in areas like Central Texas, they continued their tradition of smoking brisket. Over time, this cooking method became popular among the wider population in Texas and eventually evolved into what is now known as Texas barbecue.
Today, smoked brisket is a staple of Texas barbecue, known for its tender, smoky flavor and often served with traditional sides like coleslaw, pickles, and white bread. It has also gained popularity beyond Texas and is now enjoyed in barbecue restaurants and backyard grills across the United States and beyond.
Ingredients
1 whole beef brisket, approximately 10-12 pounds
1/4 cup of your favorite BBQ rub
2 tablespoons of sea salt
1 tablespoon of black pepper
Tone’s rosemary garlic seasoning
Wood chips or chunks for smoking (such as oak, hickory, or mesquite)
BBQ sauce (optional)
Instructions
Trim the brisket: Trim any excess fat from the brisket, leaving about 1/4 inch of fat on the surface. This will help flavor the meat as it cooks.
Season the brisket: In a small bowl, mix together the BBQ rub, sea salt, and black pepper, Tone’s rosemary, garlic seasoning. Rub this mixture all over the brisket, making sure to coat it evenly on all sides. Let the brisket sit at room temperature for about 30 minutes while you prepare your smoker.
Prepare the smoker: Preheat your smoker to 225-250 degrees Fahrenheit (107-121 degrees Celsius). Add the wood chips or chunks to the smoker according to the manufacturer’s instructions.
Smoke the brisket: Place the brisket fat-side up on the smoker rack. Close the lid and smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195-205 degrees Fahrenheit (90-96 degrees Celsius). This can take anywhere from 10-14 hours depending on the size of the brisket and the temperature of your smoker.
Rest and slice: Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for about 30 minutes. This allows the juices to redistribute throughout the meat. Slice the brisket against the grain into thin slices and serve with your favorite BBQ sauce on the side.
Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.
Smoked Brisket