The king of central Texas barbecue is undoubtably the infamous Texas style beef brisket. A beautiful medley of salt, pepper, fat, and Time… Lots and lots of time. So go grab a cold one and your favorite Camacho Cigar and sit back. This one is going to take a while.
Ingredients:
· 1 Full Packer Brisket 12-18lbs
· 1/4 Cup Kosher Salt
· 1/4 Cup of Black Pepper
· 1 Cup of Beef Broth
· A Few Dashes of Worcestershire sauce
· 1/8 cup Soy Sauce
· Peach Butcher paper or foil
Instructions:
1) Prepare brisket by trimming Fat and silver skin on clean side and remove large chunks of fat from fatter point side of brisket. Trim fat cap side down ¼”. Mix Beef Broth, Soy Sauce, and Worcestershire sauce and reserve 1/4cup then inject the rest into the brisket every inch or two apart going with the grain.
2) Heat smoker to 275° and add your favorite wood.
3) Cook Brisket with fat side facing the heat. The fat will act as a shield.
4) Once Brisket reaches an internal of 165° wrap your brisket with injection mixture and peach butcher paper or foil if butcher paper cant be found.
5) Return to smoker and cook till internal temperature reaches 200-203°
6) Remove from smoker wrap in towels and place in cooler or oven and allow brisket to rest 1hour. Slice against grain and serve.