Classic Texas Style Beef Brisket
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.
· 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
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.