Texas Dry Rub Brisket

Name: How to cook Texas Dry Rub Brisket - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 or more people
Cuisine: Us

Introduce

Chef :

Joshua Dirks

Texas Dry Rub Brisket

Indulge in the mouthwatering flavors of my Texas-style brisket recipe, rubbed with a perfect blend of spices, and slow-cooked to tender perfection over 15-16 hours. Each bite is a burst of savory goodness that will leave you craving more. Don't forget to capture the beauty of your finished dish and share it with the world using #NWSFoods!

Ingredient

Food ration :

8 or more people

Cooking time :

15-16 hours

10-15 lb

brisket

2-3 cups

dry rub of your choice

Cooking instructions

* Step 1

24 hrs prior, trim the brisket. The hard fat won't render, so cut deep and get that off the brisket. Also, ensure the fat cap side is trimmed to a uniform 1/4" all around. Finally, remove all the gray membrane from the meat side. Even if you lose a little meat, you'll be happy you did it. There are many great YouTube videos showing you how to trim a brisket. Don't allow perfection to stop you.

* Step 2

Find the grain of the brisket and then trim off a small triangle cross grain at the end of the meat so that you know how to cut it when it's done. People make the mistake of thinking you just cut it across, but ensuring you're going against the gain is vital to maximizing the final product.

* Step 3

Now take your dry rub and heap generous portions on the brisket and rub into the meat. Then, place in bag or foil for refrigeration until you're ready to smoke it.

* Step 4

1-2 hrs prior to smoking, pull the brisket out and let it warm to room temp.

* Step 5

I recommend an off-set smoker with charcolized wood, but any smoker will do. The key is keeping your temp between 200°-250° for the duration of the smoking. 225° is where miracles happen, but don't fret if the heat bounces around a bit. You're going to be smoking it for 15-16 hrs. Lite it up and once the initial dark smoke subsides, place the brisket on the grill fat cap down.

* Step 6

Smoke for 10-11 hrs. Low and slow is the key to making an excellent brisket.

* Step 7

At the 10-11 hour mark, wrap the brisket in butcher paper (you can also use aluminum foil, but I prefer butcher paper) and use twine to secure the paper so all the juice remains inside. Place the brisket back on smoker and smoke for another 5-6 hours.

* Step 8

At the 15-16 hour mark, pull the brisket off the smoker and place it in an ice chest with towels (leave the paper or foil on). I like to wrap my brisket in a towel and then place it on top of a towel at the bottom of the ice chest. Close the ice chest up tight, dont reopen until you're ready to cut it. You want it to be warm and moist in there as the meet rests.

* Step 9

Now comes the crowd favorite! Using your "cross grain cheat cut," slice the brisket into thin slices, I recommend an electric knife but to each their own. Uniform, thin slices allow for top enjoyment.

* Step 10

Platter and make sure you strut as you present to your family and friends. Brisket isn't hard. It's time-consuming. But shortcuts don't get you a final product you'll love.

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