Texas Smoked Beef Brisket

Votes: 1

Time: 12 hours 45 minutes
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 484, total fat 23 G., saturated fats 9 G., proteins 20 G., carbohydrates 52 G., fiber 4 G., cholesterol 95 mg, sodium 1088 mg, sugar 38 G.

Texas-style smoked beef brisket is delicious on its own with a side dish or in other dishes, like tacos or burritos. It takes at least 12 hours to cook, but the results are worth the wait. The beef gets its incredible flavor from salt, black pepper, smoke, and, of course, apple juice. Don't forget to drizzle it occasionally, and it will be incredibly juicy and flavorful.

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:

Beef brisket

1 beef brisket weighing 6.5-10 kg.
1 tbsp. salt
1 tbsp. ground black pepper
Apple juice in a spray bottle for sprinkling
Special equipment: smoker; unwaxed paper for meat

Original BBQ Sauce

6 cups ketchup
1 cup apple cider vinegar
1 cup Worcestershire sauce
3/4 cup cane molasses
0.5 cup brown sugar
2 tablespoons hot sauce, such as Louisiana
2 tablespoons lemon juice
0.5 cup chili powder
2 tablespoons of crushed garlic
2 tbsp onion powder
2 tbsp. salt
2 tablespoons black pepper
1 tbsp. cayenne pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, apple cider vinegar, ketchup, barbecue sauce, molasses, garlic granules, ground cayenne pepper, Worcestershire sauce

Cooking the dish according to the recipe:

Preheat the smoker to 120-135°C.
Trim the fat cap off the brisket to leave a 0.5 cm thick layer, then trim off the top and bottom fat. Trim the lean flat edges so the meat is at least 4 cm thick. Mix salt and pepper in a bowl.

Shake and apply an even layer of the salt and pepper mixture over the entire surface of the brisket that will be exposed to smoke. Avoid rubbing it into folds and crevices, or the spices will turn into a soggy paste.
Place the brisket in the smoker with the fatty portion closest to the heat. Smoke for 2 hours, turning the brisket occasionally to prevent the edges from drying out. Generously baste the meat with apple juice and continue smoking, baste every 30 minutes, until the meat is a deep mahogany color and the internal temperature reaches 205-215°F (95-105°C), another 10-12 hours.
Wrap the brisket tightly in parchment paper and let rest for 45 minutes to 1 hour before slicing. Serve with barbecue sauce.
Original BBQ Sauce

Output: more than 1 l.

Combine ketchup, vinegar, Worcestershire sauce, molasses, brown sugar, hot sauce, and lemon juice in a large saucepan. Bring to a boil over medium heat, then add chili powder, crushed garlic, onion powder, salt, black pepper, and cayenne pepper. Continue to simmer the sauce for 30-45 minutes, stirring occasionally to prevent burning.