What is that one thing that you absolutely look forward to smoking/cooking. For me, that is Brisket. And when I can, I love cooking a Brisket Texas Style. This is my favorite thing to Smoke in Competition BBQ and at home. There is nothing better than taking to time and patience to prepare and cook a Brisket that we always turn heads and make everyone say, Dang that is good.
When we think about brisket, we immediately think of The National Dish of Texas, Smoked Brisket. Brisket is a part of Southern history. However, it originated as Jewish cuisine in Central and Eastern Europe. It was cooked at the celebrations of Rosh Hashanah, Passover, Hanukkah and Shabbat.
The first mention of smoked brisket appears in newspaper advertisements in 1910 geared towards the Jewish community of Texas, Watson’s Grocery in El Paso and Naud Burnett grocery store in Greenville both sold smoked brisket in their Jewish deli counter, alongside other foods such as smoked whitefish salad and chopped liver. In 1916, Alex and Moise Weil (of French Jewish descent) advertised smoked brisket alongside pastrami in an advertisement for their grocery store in Corpus Christi. (https://en.wikipedia.org/wiki/Texas_smoked_brisket)
Anytime you can relax and smoke a Brisket; it is a good day. So, relax and enjoy it.
We hope that you watch these videos and that it helps you. Please know that if you have any questions, please feel free to reach out to me and I will be happy to help. Good luck and hope to see you at a BBQ competition somewhere.
Smoked Brisket - Texas Style
- Grill / Smoker
- 16+ lbs. Double RR Brisket
- Course Black Pepper
- Rufus Teague – Spicy Meat
- Rufus Teague – Steak Rub
- Wagyu Tallow
- Remove the excess fat to allow the Rub to bind to the meat.
- Apply a heavy layer of Black Pepper as the Base Layer
- Apply to other rubs in layers
- Pre-heat the pellet smoker to 250°
- Cook uncovered until you reach an internal temperature of 165° and the color you are looking for.
- Loosely wrap in Butchers Paper and Aluminum Foil to maintain the Moisture
- When you reach an internal temperature of ~200° start checking it for tenderness.
- Remove from the smoker when you probe the meat, and it feels like you are probing room temperature butter.
- Place in a cooler and rest for 1-3 hours.
- Remove, slice and enjoy.
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.