Salt, pepper, beef and low and slow smoke: What else could you want? This smoked brisket recipe is definitely worth trying, whether you are an experienced pitmaster or just a beginner! And if you are going in for a competition, try this: Wagyu brisket! You heard right. Wagyu brisket!
What you will need:
Easy Smoked Brisket Recipe: Texas Brisket
Get the grill running. When the temperature has stabilized at 250 degrees, it is time to put the brisket on there. Also put a pan with water on the grill to keep moisture at a good level.
Smoke for about one hour per pound of meat. When the meat starts to darken, wrap the brisket. Cook until the brisket is so tender a toothpick slides right in.
Let the meat rest for an hour. Slice against the grain, and serve according to your preference.
Enjoy your smoked brisket recipe!
Smoked Beef Brisket Recipe (Burnt Ends Included) A step-by-step method for the perfect smoked beef brisket, strictly Texas style. While many people prefer to trim the point off the brisket, today we are doing a medium trim-down. We will also keep the rub very simple, just salt and pepper, and will be smoking with Mesquite wood on the offset smoker.
How to Trim a Brisket for BBQ Competition In a BBQ competition, cutting and trimming your brisket is as important as and sometimes trickier than cooking it properly. Pitmaster Malcom Reed from Killer Hogs BBQ explains how he trims his competition beef brisket. This is how to trim a brisket for competition barbecue to get your brisket slices and burnt ends perfect for…
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