Smoked Brisket - Texas Style
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.
Equipment
- Grill / Smoker
Ingredients
- 16+ lbs. Double RR Brisket
- Course Black Pepper
- Rufus Teague – Spicy Meat
- Rufus Teague – Steak Rub
- Wagyu Tallow
Instructions
- 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.