Pellet smoker brisket Texas style
After smoking brisket a few times, you might want to get experimental with a variation that has a little kick. Here is a recipe for a Texas-style brisket that is out of this world.
Servings 4 people
Cost $8
Ingredients
- 1 10-12 lb. brisket packer cut
- 1 tsp. cumin
- 1 tbsp. salt coarse
- 1 tbsp. chili powder
- 1 tsp. fresh ground pepper
- 2 tsp. sugar
Instructions
- Turn your smoker to the smoke setting. When it reaches 225 - 250 degrees, close the lid.
- Rinse the meat under cold water and blot it dry with a paper towel.
- Combine cumin, salt, chili powder, pepper and sugar in a bowl. Rub all over the meat.
- Place brisket in aluminum foil pan fat side up.
- Baste with juices that accumulate every hour or so.
- Smoke brisket until internal temperature reaches 205 degrees and the thermometer probe slips in like butter. This may take 10 -13 hours depending on the size of the brisket. (To speed things up, you can wrap the meat in butcher paper once it reaches 165 degrees and place it on the grill).
- Remove the brisket from the grill and let it sit for 45 to 60 minutes.
- Then transfer it to a carving board and slice it thinly against the grain. (The grain is the way the muscles are aligned. Cutting against the grain and not parallel to it will ensure you get a tender cut.) Top with drippings if desired.
