Smoked Brisket South Texas Style

READY IN: 10hrs 10mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prep your pit with your favorite wood.
  • I prefer pecan for the mellow flavor.
  • Optimum cooking temperature will be between 200 to 250 degrees.
  • Trim excess fat from brisket and place in smoker.
  • Let it slow smoke for 2 hours or until you have a good smoke ring around it.
  • Remove from smoker and rub it down with a stick of butter and then rub in the brown sugar.
  • Wrap in tin foil and place back in the smoker cooking at 1 hour per pound while maintaining slow smoked temperature.
  • If 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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