A Texas Smoked Brisket Recipe That's Moist And Tender

1. Long
2. Slow
3. Low temperature
4. Water bath

It might sound daft but you can’t really do brisket for too long. The long slow low temperature in this Texas smoked brisket recipe helps break down the tough connective tissue that is typical of brisket, look at any traditional pot roast brisket recipe and you’ll find the same basic principles.

When I first started to research smoked brisket recipes I was really nervous that I’d simply end up with a dry block of meat good only for the sole of my shoe but trust me, you really can smoke brisket for 8 or 10 hours and get great results.

Preparation Time:- 20 mins
Marinade Time:- 2 days
Cooking Time:- 8-10 hours

Total Time:- 2½ days

Ingredients:-

• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon chili powder
• 2 teaspoons paprika
• 1/3 cup vegetable oil
• 2 cloves garlic, crushed
• 1 large (or 2 small) bay leaf
• 1 teaspoon Tabasco pepper sauce
• 6 tablespoons Worcestershire sauce
• 3 tablespoons cider vinegar
• 1 tablespoon soy sauce
• 750 ml or 3 1/4 cups beef stock

Method:-

To make the marinade, throw everything in a pan (except for the brisket), place over medium heat and bring to a boil stirring all the while. Remove from the heat and allow to cool.

Sit the brisket in the marinade for a couple of days and turn regularly to ensure it gets to work – you may try injecting too. Ensure that your brisket and marinade is refrigerated throughout this time.

Place your brisket in the smoker over a water bath and smoke for 8-10 hours at 110°C or 225°F. Baste on more of the marinade every hour or so making sure to minimise the time that the lid is open on your smoker otherwise you'll loose all the heat.

To check on the progress of your cooking and to make sure that the brisket is cooked through, use a bbq thermometer, insert the probe into the center of the beef and check for an internal temperature of 160 – 170°F (71 - 75°C).

TIP 1 - Don’t just use this last recipe mix on Brisket, it works great on ribs too!

TIP 2 - Remember all sauces and rubs can be kept in airtight containers for future use.

See Also:-

More Beef Recipes
Smoked Tri Tip Recipe
Laze In Your Hammock During The Long Slow Cookout
Barbecue Smoker Information
What's Your Favorite Long And Slow Recipe?

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