Texas-Style Smoked Brisket
Chef Tim Hollingsworth shares his simple and easy steps for the perfect Texas-Style brisket.
Ingredients
- 1 Whole Beef Brisket (12 to 14 pounds)
- 5 tablespoons kosher salt
- 5 tablespoons coarse cracked black pepper
Cooking
- Trim fat from whole beef Brisket, leaving about 1/4-inch fat on fat cap.
- Combine salt and pepper; sprinkle and press evenly into beef brisket on all sides and edges. Cover and refrigerate overnight.
- Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions. Preheat smoker to 275°F.
- Place brisket on rack in smoker, fat side up. Smoke 6 to 8 hours or until internal temperature reaches 165°F as measured by a meat thermometer.
- Wrap brisket tightly in non-waxed butcher paper; continue smoking until internal temperature reaches 200°F to 205°F and brisket is tender.
- Carefully remove brisket from smoker. Rest 10 to 15 minutes before slicing. Enjoy!
Nutrition
Nutrition information per serving, 20 servings: 512Calories; 34.0 g Total Fat (13.2 g Saturated Fat; 0.2 g Trans Fat; 1.2 g Polyunsaturated Fat; 15.2 g Monounsaturated Fat); 163.0 mg Cholesterol; 690.0 mg Sodium; 0.5 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.0 g Total Sugars; 0.0 g Added Sugars; 47.0 g Protein; 16.1 mg Calcium; 4.5 mg Iron; 465.0 mg Potassium; 0.5 mcg Vitamin D; 0.4 mg Riboflavin; 11.1 mg Niacin; 0.5 mg Vitamin B6; 4.3 mcg Vitamin B12; 380.0 mg Phosphorus; 10.5 mg Zinc; 40.9 mcg Selenium; 178.7 mg Choline
A serving of this recipe provides an excellent source of protein, iron, zinc, riboflavin, niacin, vitamin B6, vitamin B12, phosphorus, selenium and choline.
