Texas-style barbecued beef brisket
Item 1 of 1
- medium
- 8
- 12 hours
Brisket is the king of barbecue in Texas, with giant slabs of the stuff slowly cooked in huge custom-built smokers. This barbecue brisket recipe is better suited to home barbecues, and the smoky, tender flavour is perfect for recreating the flavours of the Deep South.
First published in 2018
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Ingredients
Metric
Imperial
Texas-style barbecued beef brisket
- 2.5kg beef brisket, (about half a brisket, including the point end)
- 5 1/2 tbsp of flaky sea salt
- 5 1/2 tbsp of black peppercorns, crushed
- cider vinegar, or beer in a spray bottle
SAVE RECIPE
Equipment
- Pestle and mortar
- Barbecue with a lid
- Smoking chips
- Butcher paper
Method
1
There are two parts to a brisket; the point which is thicker and marbled with fat throughout, and the flat which is a lot leaner. Prepare the meat by removing all of the hard fat cap from the point end. The flat can be left with a 5mm layer of fat to help save it from drying out
2
Create a 50:50 salt and pepper rub by grinding the salt and pepper together in a mortar and pestle then apply liberally all over the brisket, patting it down so it all sticks on. Ideally you would leave this to cure overnight in the fridge
3
Set up your barbecue ready for indirect cooking – you want to reach a steady temperature of 120°C. Add a handful of soaked wood chips to the charcoal to get the smoke going
4
Place the brisket onto the barbecue and close the lid. Cook for 4–5 hours, spraying with the vinegar every 45 minutes or so
5
Once you have formed a nice bark on the meat, remove from the barbecue and place on a sheet of butchers paper. Give one more generous spray with the vinegar then double wrap up into a neat parcel and place back on the barbecue
6
Cook for a further 6–7 hours. You want an ideal internal temperature of 94°C when inserting a probe. Remove from the barbecue and rest for 2 hours before unwrapping
7
When carving, it is best to do so just before you eat as it can dry out quickly. Use a serrated knife, and always slice across the grain. Separate the flat from the point as the grain goes opposite ways. The point end will be the juiciest part of your brisket, so make sure to give each guest a few slices of each section
8
Serve with white bread, pickles and barbecue sauce. Traditional sides include coleslaw, Kansas City baked beans and barbecued corn
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