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.
Smoked Beef Brisket Recipe (Burnt Ends Included)
Let’s begin with getting the brisket out of the packaging and washing it down. When handling raw meat it is important to be aware of what you are touching to avoid contamination.
After we have washed the meat, we can go ahead and start trimming. We are aiming for about a quarter of an inch of fat at the bottom. This will make sure that all of the fat will be rendered down during the cooking process. Also remove any silver skin.
Before applying the rub, we will coat the meat with olive oil. Some people prefer mustard or Worcestershire sauce, but we are using olive oil to not add any flavor other than the meat and the salt & pepper rub. After we have coated one side of the brisket we will apply a light coat of salt and pepper, then do the same for the other side.
We can now let the coated meat sit for a while and go get the smoker up to temperature. We are cooking low and slow at 225F. We will start smoking fat side down, and switch to fat side up halfway after we foil wrap the brisket. We will put a pan with water under the grates.
After about 12 hours we can cut the flat off the brisket and wrap it in tin foil and let it rest.
Now we can chop the point into 1 inch cubes. We are going to combine these cubes with all the fat that has rendered out of the meat into the water pan we put in the smoker during the smoking. We will cook the burnt ends back on the smoker in that sauce for about 90 minutes.
And there we have it, some great barbecue and great smoke, Texas style smoked beef brisket and burnt ends!
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