What a feast?! Goodness! We ate, and we ate very well, but I got to say that it was totally worth it! It makes my mouth water, but it looks mouthwatering so we have explanation folks.
I don’t call myself a grill master. Nonetheless, I can make pretty amazing and delicious grilled meat. I mean you don’t have to be a rocket scientist to make a good brisket that’s why I am sharing tested and retested smoked brisket recipe. I know some people take their grilled or smoked meat pretty seriously. There are competitions after-all, but I feel like you can make a decent brisket yourself as well.
I grew up with smoked meat, fish, and cheese. You name it and I ate it, so now I am making my own. Sometimes I fail, but that’s why we test recipes until you find the one that is the most delicious. Ever since we got Traeger smoker grill we are out almost every other day smoking something. I am preparing new recipes to share soon. I will have smoked mushrooms, zucchini lasagna and maybe some type of pie. We will see what else I come up with.
I hope you all like this recipe and give it try. I have my husband and 2 boys in the house who can EAT, but my daughter and I chomp this bad boy like a real man. Needless to say, we loved it.
I had about half it for the brisket leftover so the next day I made pretty delicious BBQ sandwiches and reserved some for salads. You can’t get any better than that, right?!
I served this one with smoked mushrooms and Argentinian chimichurri sauce which was outstanding. I will share a recipe for both soon.
Hey if you try this recipe or any other recipe from my blog please share with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Texas Style Smoked Beef Brisket
- 1 12-14 pound whole packer Beef Brisket
- 2 tbsp Oil
- 2 Tablespoons Kosher Salt
- 1 Tablespoons ground Black Pepper
- 1 Tablespoon Dried Parsley
- 1 Tablespoons Garlic Powder
- 1 Tablespoon Brown Sugar
- 1/2 Tablespoon Chili Powder OPTIONAL
- 1 cup Beef Broth
- Pallets for the Smoker Mesquite + Oak
Remove any silver skin and excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat.
Mix together salt, black pepper, dried parsley, garlic powder, brown sugar, chili pepper, in a small bowl. Rub Oil all over the brisket as this will be a binder for the seasoning. Season brisket on all sides and leave it in the fridge for at least 12 hours. Make sure to wrap it with plastic wrap or alum foil.
When ready to cook, start your smoker (I used Traeger grill) on Smoke with the lid open until the fire is established, about 5 minutes. Set the temperature to 250 degrees Fahrenheit and preheat, then close the lid for about 7-10 minutes.
Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl. Season brisket on all sides.
Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160 degrees (about 3 hours). I like placing it on a heavy-duty aluminum foil while smoking my brisket. It is not neccecery, but I like to keep juices in.
When brisket reaches an internal temperature of 160 degrees, remove from grill. Double wrap meat in heavy duty aluminum foil and add the beef broth to the foil packet.
Return brisket to grill and cook until it reaches an internal temperature between 195 and 204 degrees Fahrenheit, about 2 more hours.
Once finished, remove from grill, place it in the aluminum family size pan, and let rest for one hour and up to 2 hours wrapped up. You can cover the pan with a towel or similar to keep warmth. Some people place it in a cooler and cover with towels to allow the meat to rest, but I use alum pan. Either way, as long as you allow it to rest, the meat will pull in its juices and remain moist.
Afer the meat is rested, uncover, cut against the grain and serve.
The most important aspect of cooking brisket is making sure that you know when to take it off the heat. To tell if it’s done, just insert a probe right in or any meat thermometer. The probe or meat thermometer should insert into the meat cut like it would into room temperature butter. The meat should be tender and that usually happens at around 200 degrees.