Smoked Beef Brisket. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Create-Your-Own Mouth-Watering BBQ Sampler Package Today. Trim the brisket fat and season liberally with the dry rub.

Remove brisket, and wrap tightly in butcher paper. Texas Style Smoked Beef Brisket is more than a simple recipe, it's a process for melt in your mouth smoked brisket. All you need is salt, pepper, smoke, and time, and you're on your way to eating the best beef brisket of your life. You can cook Smoked Beef Brisket using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Smoked Beef Brisket

Prepare 1 of first cut flat beef brisket, 7 to 10 pounds in size.
You need 2 tbsp of mayonnaise.
You need 1 of SPICE RUB.
It's 1 tbsp of paprika.
Prepare 4 tbsp of turbino sugar.
It's 2 tbsp of cracked black pepper.
Prepare 2 tbsp of kosher salt.
You need 1 tsp of cayenne pepper.
Prepare 1 tbsp of chili powder.
Prepare 1 tsp of garlic powder.
Prepare 1 tsp of onion powder.
You need 2 cup of apple cider or apple juice, more or less as needed.

I totally understand how intimidating it can be to smoke a huge, expensive brisket for the. Make sure the brisket has good marbling. Briskets turn out fall-apart tender because they are laced with fat, both inside and out. Choose a piece of meat with a good "fat cap" - the white layer of fat at the tip of the brisket - and plenty of marbling all over the meat.

Smoked Beef Brisket step by step

MAKE SPICE MIX.
Blend all spice mix ingredients in a bowl until well combined..
Rub mayonnaise all over brisket, sprinkle spice mix all over, you may not use it all just a nice coating. Cover tightly and refrigerate for about 10 to 12 hours..
Set up smoker to 225 using hickory wood chips. Place seasoned brisket on a rack over a drip pan filled halfway with the apple cider or juice..
Smoke 1 hour and 15 minutes for EACH POUND of meat you have. Add wood chips as needed. When time is done the temperature should be 185, wrap brisket tight in heavy foil and place in a insulated cooler for at least 1 hour or up to 2 hours to have juices settle. At this point either carve and eat or refrigerate covered for later..
When you carve it cut against the grain in thin long slices, serve sliced as is or in soft toasted rolls with you r favorite bbq sauce for dipping!.

The only part of the meat without much fat is the flat section. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker. Unpack the brisket and let it drain in the sink for five minutes or so. Trim the fat so it's one-quarter to one-half inch thick. At this point you have the option of leaving the brisket in its whole state or separating the flat and point before it's seasoned and smoked.