The Best Slow Smoked Texas Brisket on the Planet
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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