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Texas Smoked Brisket for The aPORKalypse!

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Texad Brisket

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.

The Recipe

The Rub

  • 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

The Directions

  1. 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.
  2. Set the smoker up for 225 degrees and add the wood chips of your choice (I used hickory)
  3. Put the meat on to the hot grate. Each hour open up the smoker and give the meat a spritz of Apple juice.
  4. 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.
One thing I have changed a bit is I now use Apple Juice instead of Apple Cider as a spritzer. I find the extra sugar in the Apple Juice helps to develop the “Bark” that my family loves so much!
I highly recommend Bear Paw Meat Handler Forks. They make working with hot large hunks of meat a lot easier!
Smoked Brisket
I’ve got to give a special thanks to Camp Chef for their generous donation to The aPORKalypse, their 38″ Dutch Oven Table was a game changer for me when it come to smoking and Dutch Oven Cooking in the backyard. Being able to work off of the ground makes the entire exercise that much more enjoyable!

 

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Comments

  1. This was a bad review….to read at lunchtime! Thanks, I just drooled all over my notes. I can almost smell it. I would not be turned off by a cooked whole pig. Must be an Asian thing. I am not turned off by whole fish, shrimp or lobster. So bring it on!