Texas Smoked Brisket
I know it might seem sacrilegious to some, to be offering up a Texas Smoked Brisket recipe when I hosted a Pig Roast affectionately called “The aPORKalypse”, but a funny thing happens in the ‘burbs when you roast a whole pig on a spit. Life long pork eaters suddenly find themselves face to face with food for the first time in their lives and lose a bit of their taste for pig (I have a hard time believing it myself). So I needed a “meat without a face” to serve and a big old Beef Brisket fit the bill nicely. The funny thing is the Brisket took way longer than the pig.
This Brisket was sort of the culmination of a year long journey in Kamado oven smoking. I eased my way into my new addiction with the usual suspect, Pork Butt, but was having a bit of difficulty getting the big, fairly lean meat known as a Beef Brisket to come out quite right. A new digital thermometer that reads the temp of the meat and the grill surface is what changed my fortune. I found out that the little thermometer on my Imperial Kamado was off by almost 20 degrees. This was a game changer for me. Now I know where my temps are and was able to keep this Brisket smoking between 220 and 242 degrees for 10 hours. It came out coal black and succulent.
- 1/2 C. Garlic Salt
- 1/2 C. Sugar
- 1/4 C. firmly packed Dark Brown Sugar
- 1/4 C. Paprika
- 2 Tbs Chili Powder
- 1 tsp dry mustard
- 2 tsp ground cumin
- 1 tsp onion powder
- 1 tsp lemon pepper
- Make the rub and work 2/3 of into the brisket. Afterwards wrap it tightly with plastic wrap and let it cure for 12 hours in refrigerator.
- Set the smoker up for 225 degrees and add the wood chips of your choice (I used hickory)
- Put the meat on to the hot grate. Each hour open up the smoker and give the meat a spritz of Apple juice.
- Smoke until it has an internal temp of 195. Pull it off and let it rest a least an hour before slicing. Slice it pencil thick.
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