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–+ servings

Texas-style beef brisket with a smoky crust

A juicy beef brisket, slowly cooked in the smoker, develops an intense smoky note and a spicy crust. A simple spice mix of salt and pepper sets the perfect scene for the meat. Served with classic BBQ side dishes and a strong Syrah from the Côte-Rôtie AOC, this dish is the highlight of any barbecue evening.
Print Recipe
Prep Time 30 minutes
Cook Time 1 day 2 hours
Total Time 1 day 2 hours 30 minutes
Course Main course
Cuisine American, Texas BBQ
Servings 2 People
Calories 700 kcal

Cooking utensils

  • 1 Smoker or grill with lid
  • 1 Meat thermometer
  • 1 Butcher paper or aluminum foil
  • 1 Sharp knife
  • 1 Chopping board

Ingredients
  

  • 1,5 kg Beef brisket Brisket
  • 2 Tbsp coarse sea salt
  • 2 tablespoon coarsely ground black pepper
  • Optional: 1 teaspoon garlic powder
  • Smoking wood z.e.g. oak or hickory

Preparation
 

  • Remove excess fat from the brisket and rub evenly with the seasoning mix of salt, pepper and optional garlic powder
  • Cover the meat and leave to marinate in the fridge for at least 12 hours
  • Preheat the smoker or grill to 110-120 °C and add the smoking wood
  • Place the brisket on the grill with the fat side up and cook at a constant temperature for 6-8 hours until a core temperature of approx. 70 °C is reached
  • Wrap the brisket in butcher paper or aluminum foil and cook for a further 4-6 hours until a core temperature of 90-95 °C is reached
  • Remove the meat from the smoker and leave to rest for at least 1 hour
  • Cut the brisket into thin slices against the grain and serve

Recommended side dishes:

  • Coleslaw
  • Cornbread
  • BBQ beans

Nutritional values per portion

Calories: 700kcalCarbohydrates: 5gProtein: 60gFat: 45g
Keyword BBQ, Beef brisket, Brisket, Côte-Rôtie, Smoker, Syrah
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