The Texas Brisket.
Ah—The Texas Brisket. There’s nothing quite like it. This iconic dish is a true testament to the art of barbecue, embodying the rich flavors and traditions of the Lone Star State. Whether you’re a seasoned pitmaster or a backyard BBQ enthusiast, mastering the Texas brisket is a culinary achievement worth pursuing.
The magic of Texas brisket lies in its simplicity and patience. A well-cooked brisket is all about the right cut of meat, a perfect blend of spices, and the low-and-slow cooking process that transforms a tough cut into a tender, juicy masterpiece. The smoky aroma that fills the air as the brisket cooks is enough to make anyone’s mouth water.
In this blog, I’ll guide you through every step of the process, from selecting the best brisket to achieving that perfect bark.
The Lone Star Staple—Low & Slow.
This culinary tradition has roots in Central Texas, dating back to the 1800s when Czech and German immigrants settled in the region. These settlers brought with them meat-smoking techniques from their homelands, often using cheaper, tougher cuts of meat. Brisket, being one of the toughest cuts, was perfect for this low-and-slow cooking method.
In the 1900s, barbecue joints began to sprout across Texas, especially in Central Texas towns like Lockhart, the "Barbecue Capital of Texas." Pitmasters perfected the art of smoking brisket, using post oak wood for a distinct smoky flavor. They seasoned the meat simply with salt and pepper, letting the smoke and the meat speak for themselves.
What truly sets Texas brisket apart is its bark—a dark, flavorful crust formed during the long smoking process. This bark, combined with the tender, juicy meat underneath, creates a taste experience that's hard to beat.
Over time, Texas brisket has become a symbol of Texan hospitality and tradition. Today, it’s not just a local favorite but a national obsession, with barbecue enthusiasts across the country trying to replicate the magic of Texas-style brisket.
The Montreal Texan Tips.
Choosing the right smoker.
Pellet smokers are super easy to use and keep the temperature steady, although they won’t produce the same smoke result (taste and smoke ring) as the next options. Egg smokers (Kamado grills) are awesome for holding heat and are really versatile, though they’re heavy and can cost a lot. Offset smokers give you that amazing smoky flavor and have lots of space, but they need a lot of attention and can be tricky to keep at a steady temp. Each type has its own perks and challenges, so pick what fits your lifestyle best.
Invest time and money.
Planning ahead for smoking a brisket is key. It ensures enough time for slow cooking, proper seasoning, and maintaining consistent temperature, resulting in a tender, flavorful brisket. This process requires 24 hours from start to serve. Don’t cut it short.
If you’re going to pour this much time in a cook, buy a quality brisket and look for evidence of good fat. The yellowish tint to beef fat is a result of the presence of beta-carotene, a natural plant pigment that is found in grass. The yellower the fat, the better.
Don’t listen to anyone.
You’ll hear tons of different brisket recipes out there. Just stick to my method exactly—don’t change a thing, not even seasoning! It’s the best for taste, tenderness, and juiciness. It might seem a bit unconventional, but trust me, you won’t regret it.
Shopping list & nutritional values.
1 full brisket (13-16 lbs)
1 cup of beef tallow
1 cup of coarse kosher salt
1 cup of coarse black pepper
1 smoker
1 meat probe
Heavy duty aluminum paper
Butcher paper
A whole lot of patience (24 hours!)
Prep Time: 25 mins Cook Time: 24 hours Serves: 15 people
What I used: Smoker, Oak Pellets or Wood or Lump Charcoal, Meat Probe & Brisket Knife
How to Make It.
Start your smoker: Decide what time you want to serve the next day, and you want to have your brisket on the smoker 24 hours prior serving time. Start your smoke at 235 degrees.
Trim: If you’ve never trimmed a brisket in your life, don’t worry, it’s easy. There are plenty of videos online to look at and learn from. The important things are to shape it like an aerodynamic race car, and leave at least 1/8 inch of fat cap. This ensures your brisket packs flavors and doesn’t dry.
Season: Mix 50/50 of coarse kosher salt and coarse black pepper in a rub bottle, then set aside. Using only warm water, rub the brisket evenly a couple times. The warm water will help loosen the fat a little and act as our binder for the rub. The start seasoning the brisket both sides evenly and generously. Finish with seasoning the top side (fat cap up) and pat the brisket down. Let it rest for 15 minutes on the counter.
The long haul: Put the brisket is on the smoker and insert your meat probe, sit back and relax, it’s going to be a while... Depending on how big your brisket is, smoking unwrapped until it reaches 200 degrees of internal temperature can take up to 17-19 hours. The reason why is the stall. The stall happens when the meat reaches a certain internal temp. It starts to lose some moisture and, in the process, cools itself down. The stall can happen anywhere between 145 to 165 degrees internal temperature and last for up to 10 hours. DO NOT wrap it once it stalls.
Wrap, Beef Tallow & hold: Pull your brisket from the smoker once it reaches 200 degrees internal temperature and set it aside on the counter. Set your oven to Bake at the lowest it can go, ideally 155 degrees. Put together 2 large and long pieces of aluminum foil and combine them to make one sheet. Add butcher paper on top of the aluminum (this helps prevent the tallow from frying the bark). Put the brisket on and cover it with a cup of beef tallow. Wrap it thoroughly. Insert your meat probe and place the brisket in the oven once it cools down to 160 degrees internal temperature and hold it in the oven until ready to serve (24 hours - smoke time = hold time).
Serve: Take out of the oven, unwrap and slice in. Always slice against the grain of the brisket.
Dig into that Texas brisket and savor every bite! 🤠🍖
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Bon Appétit y’all!
—Montréal Texan
