1/1 Photo of Smoked Brisket South Texas Style
10 hrs 10 mins
Sgt. Pepper's Note:
This recipe has been passed around between me and my friends for a long time. I don't know who originally came up with it but it is simple to cook and worth the wait. The only problem you may encounter is regulating the temperature on your pit.
My Private Note
- 1Prep your pit with your favorite wood.
- 2I prefer pecan for the mellow flavor.
- 3Optimum cooking temperature will be between 200 to 250 degrees.
- 4Trim excess fat from brisket and place in smoker.
- 5Let it slow smoke for 2 hours or until you have a good smoke ring around it.
- 6Remove from smoker and rub it down with a stick of butter and then rub in the brown sugar.
- 7Wrap in tin foil and place back in the smoker cooking at 1 hour per pound while maintaining slow smoked temperature.
- 8If the temperature is too hard to control then you can cook as above for the first two hours or until you get a good smoke ring, add butter and brown suger, wrap in tin foil and cook in oven at 225 degrees for the remaining cooking time.
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Nutritional Facts for Smoked Brisket South Texas Style
Serving Size: 1 (254 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 831.2
- Calories from Fat 583
- Total Fat 64.8 g
- Saturated Fat 27.1 g
- Cholesterol 177.7 mg
- Sodium 186.4 mg
- Total Carbohydrate 21.4 g
- Dietary Fiber 0.0 g
- Sugars 21.1 g
- Protein 38.4 g