Texas Style Smoked Brisket
Texas style smoked beef brisket is one of the most rich and savory things you will ever eat.
Ingredients
- 10 lbs whole brisket
- 3 tbsp sriracha
- ¼ cup salt
- 2 tbsp black pepper
Instructions
- Trim your brisket so that ¼ inch thick layer of fat is remaining on top. You might want to look up a youtube video for this as it can get quite detailed. The main key is to keep it as smooth as possible to reduce pooling during the cooking process.10 lbs whole brisket
- Spread on a thin layer of sriracha as your binder. You can also use mustard, mayo, oil, anything else just to let the seasoning stick.3 tbsp sriracha
- Season brisket generously with salt and pepper all around.¼ cup salt, 2 tbsp black pepper
- Fire up your smoker to 250F. Place your brisket on there over indirect heat.
- Spray with water every 1.5 hours.
- After 5 hours, the brisket should have formed a nice bark on the outside and we should be able to wrap now. It should have a dark outer coating.
- Wrap with tinfoil, place back on the smoker at 275F for another 5 hours, or until a probe inserted is extremely tender like butter.
- I like re-wrap my brisket in tin foil to preserve some of the bark.
- Place the brisket in a cooler or the oven to rest for at least 2 hours before cutting into it.
