Recipe by Member #610488
Texas BBQ has four different styles of BBQ. In the East Texas style, the beef is smoked over hickory wood and then the brisket is chopped into fine pieces, like pulled pork style. In the Central Texas style, the meat is smoked over pecan or oak wood and then the brisket is served sliced. In the West Texas style, the meat is smoked over mesquite wood and is also served sliced. The South Texas style depends on how far from the Mexico border you are. Barbacoa, a style of Mexican BBQ is cooked with mesquite wood and is the most common form of BBQ in South Texas. South Texas 'American Style' BBQ is more along the lines of the rest of Texas. All of these types are served with the sauce on the side so that it can be applied as the diner wishes. This recipe is for those who have a smoker to use and if you have the room, feel free to smoke more than one brisket. Freeze the others (leave in foil, just off grill) for later.
- 1 (8 -12 lb) beef brisket (You want the Packer's Cut, whole brisket, containing both the 'flat' and the 'point', untrimmed of f)
- 1 tablespoon ground black pepper
- 1 tablespoon white pepper
- 1 tablespoon sugar
- 2 teaspoons cayenne pepper
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon ground oregano
- 4 tablespoons paprika
- 1 teaspoon dry mustard
- 1 tablespoon celery salt
- 1 tablespoon salt
- wood chips, to taste (any wood that loses it's leaves in the winter can be used for smoking. Pecan, mesquite, hickory and )
Directions See How It's Made
- Thoroughly combine all dry rub ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.
- Allow brisket to come to room temperature, and then arrange in a smoker. Put the brisket on the grill fat side up.
- You want a good steady low fire with a temperature between 200/225 degrees F at the meat level with cooking time at about 1 1/2 to 2 hours per pound. There is a ratio to the smoking - total cooking time = smoking time + last eight hours wrapped double in heavy-duty aluminum foil over a smokeless fire.
- Remove wrapped brisket from smoker and let stand for at least 15 minutes before opening and slicing. If necessary, you can throw this in an ice chest immediately after coming off the grill and it will stay "Hot" for several hours. Slice diagonally across the grain and trim off fat. Serve with American Kitchen Classic Texas Style BBQ Sauce - recipe #482550.