Texas Smoked Barbecue Brisket
The time you invest in this barbecued beef brisket will pay big dividends. Serve this smoked beef brisket with your favorite barbecue sauce.
1 (10 to 12 pounds) beef brisket
1/4 cup kosher salt
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup ground cumin
1/4 cup chili powder
1/4 cup freshly cracked black pepper
2 tablespoons cayenne pepper
1/2 cup paprika
- In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside.
- Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite.
- When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch.
- Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 165º to 170ºF (approximately 75ºC) and the meat is very tender. The exterior of the meat should be very black.
- Remove from the fire, trim off excess fat and carve against the grain into very thin slices.
Makes 20 to 24 servings.
Tip: Hickory wood may also be used.
Recipe courtesy of the Texas Beef Council.