Texas Beef Brisket Recipe
A brisket is a big cut of beef and just the thing for feeding a lot of hungry friends some real, honest-to-goodness quality barbecue. The cut is ringed with fat that makes it self-basting, and it’s usually prepared, as in this recipe, with a flavorful dry rub. The rub ensures the signature “bark,” a crusty layer that adds a distinctive texture and is just flat-out delicious. Follow the instructions here and use a nice fruitwood for smoke, and you’ll give your meat the definitive smoke ring that sets great brisket apart from the merely good. Just be careful when cutting the brisket—you must cut across the grain to serve the meat at its most tender.
- 2½ tablespoons kosher salt
- 2 tablespoons cracked black pepper
- 1 (11–15 pound) beef brisket, excess fat trimmed to within ½ inch all around
- 2 cups Virgil’s Dry Rub
Mix the salt and pepper and sprinkle evenly over the brisket. Follow with a coating of the dry rub, applied evenly all over. Enclose the brisket in a tightly covered container and refrigerate overnight.
Preheat the smoker or grill to 240°F, and load with a generous amount of apple wood (or substitute other fruitwood, as desired) mixed with oak or hickory. Place the brisket to the side of the heat source and cook for 13 to 15 hours, or until tender. The brisket is properly cooked when the meat thermometer reads 185°F, and the meat provides little resistance to the probe.
Remove the brisket and allow it to rest for 45 minutes. Cut into thin slices, slicing against the grain.