Texas Brisket-Butcher BBQ Style
When you hear Texas Brisket what comes to mind? For me it's using a whole brisket, keeping it simple, applying rubs, and going low and slow while cooking. So lets start with getting a USDA Choice brisket weighing in the ball park of 15 pounds. The only trimming I would do is just clean any surface fat off the brisket flat section. What this does for me is it helps with the rub give a great surface to flavor. I like the flavor of the beef, but with the right products and this cooking method it will be the star of any party.
15 pound Choice brisket
Butcher BBQ Pink Paper
Hickory wood chunks
Your favorite lump charcoal
I need to say tis now, this is the variable that you need to be able to change as a pit master. Your outside air is important, the wind, altitude you’re cooking at, actual size of brisket, airflow with in your own cooker, and the size of your cooking chamber. So all that being said it should be 12-16 hours of cooking.
Start off with applying Steak and Brisket rub about 8 hors before cooking. This rub has garlic, salt, sugar, a little lemon pepper flavor, and black pepper. So it covers everything needed for building the bark desired. I am a pepper head also so at this time is when I apply just some ground black pepper across the top of it also. Time to place it back in the refrigerator. You worked hard getting the rub on it. Don't let this step wipe it all off.
About 1 hour before you'r ready to cook start your fire and get the smoker warmed up and this will give you some time to get it the temperature regulated to start. The smoker needs to be idling right along 225-235.Place your brisket in the coolest spot on the grate. When you'r laying on the grate put the thicker fat end towards the air flow. So the heat does hit it first. Fat up or Fat down? I use the fat to protect my meat. So if your heat is coming in from the top place your fat up and if your heat comes from the bottom then place your fat down. Shut the door and now its time to just tend the fire. Place some wood chunks in the fire box and lets start this marathon. The more you cook, you find out how much smoke is the right amount you like. What I would do is add logs or chunks about every 45 minutes for the first cook. 3- 4 hours in rotate the whole brisket on the shelf. Keep the smoker running at the original temp.
6 hours in if you had your brisket fat side up flip it over. If you had it fat down do nothing. 8-9 hours in its time to wrap this beast in the pink Butcher BQ Pink Paper. It will take 2 sheets about 4 feet long. When you'r wrapping be sure to cover the brisket where no air will be making contact to the brisket. At this point no reason to keep adding wood for smoke just keep the lump charcoal fed. I am temp person for finishing. In the perfect world your brisket could be done in 10, 12, and even up to 15 hours. But when it is it should be 197-200 degrees in the middle of the brisket.
Once its done DO NOT SLICE it right away. Let it set in the paper for at least 1 hour before cutting. When you do unwrap the brisket and you like the bark to crusty and not wet. Just place it back on the smoker for about 30-45 minutes. The extra warm air will assist in the firming you'r bark up and making the Texas Brisket.