1/1 Photo of Texas-Style Smoked Brisket
5 hrs 30 mins
This take a little extra time but well worth it. Got this recipe off Emeril Salutes Houston, TX episode.
My Private Note
Units: US | Metric
- 4 lbs beef brisket, trimmed
- 2 tablespoons dark brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon cayenne
- 2 teaspoons dry mustard
- 2 teaspoons ground cumin
- mesquite wood chips
- 2 tablespoons vegetable oil
- 3/4 cup chopped yellow onion
- 2 tablespoons chopped garlic
- 4 cups ketchup
- 1/2 cup dark brown sugar
- 2 tablespoons cane syrup
- 1/2 cup apple cider vinegar
- 1/2 cup yellow mustard
- 1/4 cup Worcestershire sauce
- 3 tablespoons hot red pepper sauce
- 1/2 teaspoon red pepper flakes, more to taste
Essence Creole Seasoning
- 1Set the brisket on a large sheet of plastic wrap.
- 2In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly.
- 3Rub the mixture onto the brisket and wrap tightly in the plastic wrap.
- 4Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight.
- 5Remove the meat from the refrigerator and let come to room temperature.
- 6Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
- 7Remove, drain and set aside.
- 8Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F.
- 9Place the water pan in the smoker and add water to the fill line, about 2/3 full.
- 10Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 4 to 5 hours.
- 11Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
- 12(Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in) BBQ Sauce: In a large pot, heat the oil over medium-high heat.
- 13Add the onions and cook, stirring, for 4 minutes.
- 14Add the garlic and cook, stirring, for 1 minute.
- 15Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil.
- 16Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes.
- 17Remove from the heat and let cool slightly before serving.
- 18Essence: Combine all ingredients thoroughly and store in an airtight jar or container.
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Nutritional Facts for Texas-Style Smoked Brisket
Serving Size: 1 (459 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1341.8
- Calories from Fat 790
- Total Fat 87.8 g
- Saturated Fat 33.3 g
- Cholesterol 220.7 mg
- Sodium 7051.6 mg
- Total Carbohydrate 86.3 g
- Dietary Fiber 6.3 g
- Sugars 68.2 g
- Protein 57.7 g