Texas Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf
Texas Smoked Brisket is simple but classic! ????????????
Having done a couple brisket recipes, I decided to make the holy grail of barbecue: Texas Smoked Brisket. Simple salt, pepper and garlic powder (optional of course) seasoning on this packer brisket. Smoked low & slow then wrapped in butcher paper and finished off. I ended up using some beef tallow to make it even extra juicy and tender! Find this whole recipe on my blog or linked in my bio! ????????
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Texas Style Brisket Recipe
Texas Style Brisket has never looked, smelled or tasted so good. Chef Tom demonstrates how to trim a brisket and then employs the Yoder Smokers 20” Loaded Wichita Offset Smoker to cook a tremendously tender, superbly smoked full packer brisket, using butcher paper for maximum moisture retention.
With a 14-hour low and slow cook time and a straightforward salt and pepper seasoning, this Texas Style Brisket Recipe is all about patience and simplicity. Chef Tom throws on some R Butts R Smokin’ R Beef Rub to get some garlic flavor with the salt and pepper, and the result is a juicy smoked beef brisket with an unbelievable bark that slices like a dream and is completely worth the wait.
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Summertime BBQ Brisket | Gordon Ramsay
Gordon takes on an American classic with some sides. Delicious.
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Dino-Sized Brisket in TEXAS!! Best American Food BBQ!!
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LEGENDARY TEXAS BBQ
1. THE ORIGINAL BLACK’S BARBECUE
SOCIAL: @blacksbbq
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ADDRESS: 215 North Main Street, Lockhart, Texas 78644
OPERATION HOURS: Sun - Thurs 10AM - 8PM | Fri - Sat 10AM - 8:30PM
The Original Black’s Barbecue is the oldest in Texas, run by the same family since 1932. 3rd Generation Pitmaster Kent Black slow smokes all Barbecue the way his grandfather did in 1932. A simple rub, local Post Oak Wood and patience is the secret. Their brisket is truly legendary.
???? HOMEMADE SAUSAGE: Black’s BBQ’s 80 year old recipe and techniques remain the same as each ring is hand stuffed and hand tied, then smoked to perfection. Take the brisket trimmings and chop them up, then place them in a mixer. Along with the chopped meat, add the mixture (salt, pepper, and a flour based binder) and water. Fine grind it so it comes out looking almost like hamburger meat. Pour into the stuffer. Stuff the casings with ground meat. Cut and tie them. Place in the smoker and allow them to smoke for about an hour.
????PRICE: $3.99 per ring
???? BRISKET: Take raw brisket and trim off the fat. Begin by cutting some of the lean end off (this meat is used for sausage). Trim off the edges to make it round and make it more aerodynamic, which helps give the brisket less chance to burn. Cut off 2/3 of the hard fat. Continue trimming. Add Blacks secret seasoning, which includes special salt and pepper, red pepper, cayenne and secrets, and massage into the fibers of the meat. Place the raw brisket in the smoker and allow it to smoke for 6 hours. After the first cook, let the meat rest by removing the brisket and placing it in a walk-in cooler to dry-age for a few days. After dry-aging, it’s time for the second cook. Place the brisket back in the smoker for another roughly 6 hours, until your brisket is mouth-wateringly perfect. Don’t forget to enjoy it with Black’s infamous Norma Jean’s Original BBQ Sauce!
????PRICE: $22.99 per pound
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How To Make Texas Smoked Brisket Properly
You haven't had real brisket until you've had Texas Smoked brisket.. and you haven't truly lived until you've made a homemade smoked brisket. This isn't just a recipe for brisket, it's a recipe for success. Nothing but a beautiful smoke ring, and melt in your mouth tender brisket.
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