Texas Brisket

Votes: 3

Time: 2 hours.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1355, total fat 103 G., saturated fats 41 G., proteins 84 G., carbohydrates 22 G., fiber 8 G., cholesterol 426 mg, sodium 1138 mg, sugar 8 G.

Throughout Texas, you'll find numerous barbecue joints serving a variety of styles, and among them are a wealth of popular regional dishes. But if you ask a Texan what their state's signature dish is, the answer will likely be traditional brisket. This recipe involves coating the meat with a thin layer of mustard and rubbing it with spices, then smoking it for over nine hours. The resulting brisket is incredibly flavorful and aromatic. The results are worth the wait!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 beef brisket weighing 2.7 kg.
1 tbsp. yellow mustard
1/4 cup dark brown sugar
3/4 cup paprika
2 tablespoons ground chipotle pepper
1/4 cup black pepper
2 tbsp garlic powder
1/4 cup salt
2 tbsp onion powder
1 tbsp. cayenne pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, garlic powder, black pepper, dry marinade, brown sugar, chipotle pepper

Cooking the dish according to the recipe:

Trim the fat cap off the brisket by about 0.5-0.3 cm. Brush the brisket with a thin layer of yellow mustard. Mix the sugar and spices. Rub the spice mixture into both sides of the meat.
Place the brisket in a smoker preheated to 190-205°F (90-95°C). Smoke until the internal temperature of the meat reaches 185-205°F (85-90°C), about 1.5 hours per pound (0.5 kg). Remove the finished brisket from the smoker and let it rest for at least 30 minutes before slicing.