INGREDIENTS
1 12 lb. whole brisket, untrimmed
12 ounces beef broth
6 tsp kosher salt
april 2021 64
WBM
1/2 cup rub
4 cups wood chips or chunks
2 cups barbecue “mop” sauce
PREPARATION
Trim off most of the fat cap but leave about ¼ inch and trim any silverskin.
Set aside some fat for making burnt ends, if desired. Remove the point so
the brisket is fairly uniform in thickness to ensure even cooking. Inject bris-ket
with beef broth — about 1 ounce per pound of meat — by inserting
the needle parallel to the grain in several locations about 1 inch apart. The
extra moisture will prevent it from dehydrating but don’t add additional
flavoring to the broth. Salt the brisket (best 12 hours before cooking), then
apply the rub of your choice to all sides of the flat. Keep the meat chilled
until just before you cook it. Preheat smoker or grill to 225 degrees. Fill a
large, metal pan with water and place it on the upper rack, above where
the brisket will cook. Add 4 ounces of wood chips to your smoker and then
add the brisket. When the smoking stops, add 4 ounces more during the
first 2 hours and continue to add a bit more every 30 minutes — don’t let
the water in the pan dry out. The brisket should reach between 150 to 170
degrees and will usually stall there for a few hours. If the temperature rise
stalls there, remove it and wrap tightly in tin foil and move to an oven set at
225 degrees. This is known as the Texas Crutch, which slightly braises and
steams the meat. Remove from heat when the brisket’s internal tempera-ture
reaches 195 degrees. Wait for it to drop to an internal temperature of
150 degrees to slice it and serve it. Serve with your favorite Texas or Kansas
City style “mop” sauce.
savor
T E X A S - S T Y L E S M O K E D B R I S K E T
Serves: 8
generic smoked meat photo here, still look-ing
for best one.