Créé avec l’IA
Texas-Style Smoked Brisket
Ingrédients
4 Portions
- beef brisket5-6 lbs
- paprika1/4 cup
- coarse salt1 tablespoon
- garlic powder1 tablespoon
- onion powder1 tablespoon
- black pepper1 tablespoon
- sugar1 tablespoon
- dry mustard2 teaspoons
- crushed bay leaf1 leaf
- apple cider vinegar1 cup
- beef broth1 cup
- wood chipsenough for smoking
Instructions
- 1
Trim the beef brisket of any excess fat, leaving about 1/4 inch of fat to help keep the meat moist during the long smoking process.
- 2
In a bowl, mix together the paprika, coarse salt, garlic powder, onion powder, black pepper, sugar, dry mustard, and crushed bay leaf to create the dry rub.
- 3
Apply the dry rub generously onto both sides of the brisket, patting it in to adhere to the meat.
- 4
Prepare your smoker by filling it with wood chips and heating it to a steady 225-250 degrees Fahrenheit (107-121 degrees Celsius).
- 5
Once the smoker is at the right temperature, place the brisket fat side up on the grill grate and close the lid.
- 6
Smoke the brisket for about 1 to
- 7
5 hours per pound, maintaining the temperature between 225-250 degrees Fahrenheit. Add wood chips as needed to keep the smoke consistent.
- 8
After several hours of smoking, check the internal temperature of the brisket. It should reach an internal temperature of about 195-205 degrees Fahrenheit (90-96 degrees Celsius) for optimal tenderness.
