BBQ Brisket
Texas barbecue brisket traces to Czech and German butchers who settled Central Texas in the 19th century and smoked this tough cheap cut to sell from their markets.
The crown jewel of Texas barbecue — beef brisket slow-smoked over post oak for up to 18 hours until a black bark forms outside and the meat trembles with juiciness within.
Ingredients
Method
Trim fat cap to 1cm. Apply equal parts salt and pepper all over. Rest 1 hour.
Smoke at 107C with post oak for 6 hours until bark forms.
Wrap tightly in butcher paper. Return to smoker.
Continue smoking until internal temperature reaches 96C (12-18 hours total).
Rest wrapped at least 1 hour. Slice against the grain.
Never rush brisket. The paper wrap traps moisture to push through the temperature stall.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
