Ingredients for Texas Barbecue Brisket
- Mesquite Wood Chips
- Beef Brisket
- New Mexico Chile Powder
- Ground Cayenne Pepper
- Garlic Powder
- Ground Black Pepper
- Ground Cumin
- Cider Vinegar
- 1 medium yellow onion, finely chopped
- Garlic Cloves
- Vegetable Oil
- Worcestershire Sauce
- Beer
- Catsup (for sauce consistency adjustment)
- Dried Chile Pequins
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How to Make Texas Barbecue Brisket
- Prepare the dry rub: In a bowl, combine paprika, chili powder, cumin, garlic powder, onion powder, brown sugar, black pepper, cayenne pepper (if using), and apple cider vinegar. Mix well.
- Prepare the brisket: Trim excess fat from the brisket, leaving about 1/4 inch. Brush the brisket generously with the apple cider vinegar.
- Apply the rub: Generously rub the spice mixture all over the brisket, ensuring complete coverage.
- Marinate: Refrigerate the brisket, uncovered, for at least 4 hours, or preferably overnight, allowing the flavors to penetrate.
- Soak the wood chips: Soak the hickory wood chips in water for at least 2 hours.
- Prepare the smoker: Prepare your smoker or grill for indirect heat at 225°F (107°C).
- Add wood chips: Add half of the soaked wood chips to the smoker.
- Smoke the brisket: Place the brisket fat-side up on the smoker grate over a drip pan. Close the lid and smoke for 1 to 1.5 hours per pound of brisket, adding more soaked wood chips as needed to maintain smoke and temperature. Use a meat thermometer to monitor internal temperature.
- Make the sauce: While the brisket is smoking, prepare the sauce. In a saucepan, sauté the onion and garlic in vegetable oil until softened. Add the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, liquid smoke, and black pepper. Simmer for 30 minutes, stirring occasionally. Adjust seasoning with salt as needed.
- Adjust sauce consistency: Add catsup to the sauce as needed to reach your desired consistency. Keep the sauce warm.
- Finish the brisket: During the last 1 to 1.5 hours of smoking, generously brush the brisket with the sauce a couple of times.
- Check for doneness: The brisket is done when the internal temperature reaches 200-205°F (93-96°C) in the thickest part. Use a meat thermometer.
- Rest the brisket: Remove the brisket from the smoker and let it rest, wrapped in butcher paper or foil, for at least 1-2 hours. This allows the juices to redistribute, resulting in a more tender brisket.
- Serve: Slice the brisket thinly against the grain and serve with the warm barbecue sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
23g
Fat
187g
Carbs
4g
