Texas Style BBQ Beef Brisket

By RoketJSquerl

This is the mainstay for most BBQ's down here in Texas. I was told one time by a couple of Kansas City BBQ Judges that my brisket would rank among the top 3 briskets they had ever tasted or judged. Both of them had been judges at the Kansas City BBQ for 15 years and I ran into them while I was cooking in Jacksonville, Fla. at a cook-off. They also said that only people from Texas could cook a good brisket; but, I'm here to tell you that you can do this and it will be great. This is the same way I cook all of my brisket and have done so for years.

Ingredients

• 1 Whole Untrimmed Brisket
• 1/4 Cup Worcestershire Sauce
• 1 1/2 Cups Texas Bbq Rub (1 1/2 to 2)
• 1 Cups Bills Beef Bbq Sauce (1 to 1 1/2)

Preparation

Step 1

First, never trim the brisket. You want the fat on the meat while it is smoking. The brisket will have 1 side that is covered with fat and the other side with just a little fat. Start with the fat side and shake worcestershire sauce on it and rub it with your hands all over the fat side of the brisket (including the sides and ends). Next take a handful of TEXAS BBQ RUB and rub it over the fat side of the brisket right on top of the worcestershire sauce. Apply the rub fairly thick. Remember this piece of meat is big and is going to be cooking for quite a while. Flip the brisket over and repeat the worcestershire sauce and rub routine on the other side of the brisket. Since this is the side that will cook up on the pit apply about 1 ½ handfuls of rub on this side. You will notice that the rub has started to turn into a paste. This is what you want to see. If it is not then add a little more worcestershire. That is it, it is ready to cook.

Use the indirect method of cooking, use a great tasting wood flavor (I use mesquite) and place the brisket, fat side down on the rack in the cooker. Point the thick side of the brisket toward the heat source. Cook as follows:

180 degrees - Cook for a total of 16 to 18 hours
200 degrees - Cook for a total of 12 to 16 hours
225 degrees - Cook for a total of 8 to 12 hours

The brisket will be done when a food thermometer reads 185 to 190 degrees and is usually done before the above cooking times but you need to cook it long and slow. The longer it cooks the more tender it gets.

TIP: Never cook at above 225 degrees as this will boil the fat out of the center of the meat.

OK now for the SECRET that will make your brisket as tender as any meat you have ever eaten. About 2/3 of the way through the cooking of the brisket you are going to wrap the brisket in aluminum foil. Double wrap in foil. Tear off about 2 pieces of heavy duty foil approx. 24 inches to 30 inches long. Take the brisket off of the cooker (don't poke it with a fork or anything else as you let out great juices) I use heavy rubber gloves to handle all of my meat with. The brisket is going to be real hot so be careful. Place the brisket on the first sheet of foil. Fold up the edges of the foil to keep the sauce we are getting ready to add from getting everywhere. Take about 1 - 1 ½ cups of the bbq sauce you made earlier and pour over the brisket (you should still be fat side down). Now wrap it in the first piece of foil, then wrap another piece around that. Place it back on the pit, fat side down again. Finish cooking. When you are ready to take off the grill be real careful as you might tear the foil and the sauce and juices of the meat can get on you and they will be hot. Take the brisket in and let it rest (cool down) approx. 45 minutes to 1 hour. I take my knife and scrape off the fat on the top of the brisket and then cut into ¼ inch pieces against the grain. The fat end of the brisket has more fat than the thin end. With a little practice you will learn how to carve off the fat before slicing.

A brisket will lose approx. 30% of its weight during cooking. You can figure approx. ½ pound of meat per person. And the leftovers (I hope you have some) are even better the day after you cook. Make a brisket sandwich with cold brisket or heat it back up by wrapping it in foil and heating it at a low temperature.

THIS IS SOME FANTASTIC PIECE OF MEAT. ENJOY.