The Best Slow Smoked Texas Brisket on the Planet

  • 305 mins
  • 25 ingredients
100%

Ingredients

  • 1 (12 lb) Brisket, slightly trimmed of fat, not too much
  • For the Seasoning Paste:
  • 1/2 cup Dijon Mustard
  • 1/2 cup dark brown sugar
  • 2 cloves fresh garlic, minced
  • apple juice
  • For the Rub:
  • 1/4 cup smoked Spanish paprika
  • 3 tbs garlic powder
  • 3 tbs celery salt
  • 2 tbs kosher salt
  • 2 tbs packed brown sugar
  • 2 tbs ground cumin
  • 2 tbs hot chili powder
  • 2 tbs sugar
  • 1 tbs Mexican oregano
  • 1 tbs black pepper
  • 1 tbs white pepper
  • 2 tbs cayenne pepper
  • For the Mop Sauce:
  • 1 quart apple juice
  • 1 cup cider vinegar
  • 1 tbs kosher salt
  • For the wood: 6 cups oak chips, more if necessary( soaked in water for 4 hours)
  • For the Charcoal: 1 (10 lb) bag, more if necessary
When we say this is the best slow smoked Texas brisket we are not kidding. This brisket of covered in a seasoning paste, and zesty spice rub and a mop sauce of apple juice, cider vinegar are applied throughout the cooking process. It is marinated overnight and smoked for at least 8 hours and is totally worth the wait.

  • Place the brisket in a foil roasting pan.
  • To make the seasoning paste,, place the mustard, sugar and garlic in a mixing bowl, then stir in enough apple juice to make the paste.
  • Spread the mixture over the brisket of both sides, then let the brisket rest for 1 hour.
  • Combine the ingredients for the rub in a bowl and mix.
  • Sprinkle the rub over the brisket on both sides.
  • Cover the brisket with foil and allow to marinate in the refrigerator overnight. 
  • To make the mop sauce, combine the apple juice, vinegar and salt in a large bowl and whisk until the salt is dissolved.
  • Set up the smoker add with hot charcoal and heat to 250 degrees.
  • Once the temperature has been reached add one cup of the soaked drained wood chips.
  • Place the meat, fat side up, on the grill over indirect heat.
  • Cook for about 4 hours, monitoring the temperature to remain at 250 or so and adding more wood chips and charcoal if necessary..
  • Baste the meat with the mop sauce every hour.
  • After the meat is browned, about 4 hours, wrap the brisket in heavy duty foil, return to the grill and cook for another 4 hours.
  • Partially unwrap the brisket to test for doneness, but don’t spill the juices
  • When the inside temperature of the brisket reaches 190 degrees it is done.
  • Transfer the brisket to a cutting board and let rest for about 30 minutes.
  • Slice the meat across the grain and drizzle with the cooking juices.

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