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Chef How’s Texas Style Brisket

Ingredients:

  • 1 14-16lb whole packer beef brisket
  • 4TBSP yellow mustard
  • Generous amount of Fuchs Brisket Seasoning
  • Smoker with either Post Oak or a mix of hardwood for 9-12 hours of smoking
  • Some beer…..(optional)

Steps:

  1. If you have an offset smoker or a stick burning smoker start your fire and get the heat to about 225-235*, if you use a pellet smoker set the temp to 225* and let the smoke start to roll
  2. Begin by trimming the fat on the brisket down to a ¼” in the thinnest spots of the meat (known as the flat) and cutting away the hard fat on the bottom side of the cut so its nice and clean.  The fat will work to protect the muscle and keep it from drying out.
  3. Once trimmed cover the bottom of the meat with a very thin layer of mustard and season to completely cover the bottom and sides with Fuchs Brisket Seasoning.  Flip and repeat for the top of the Brisket.  Make sure you fully cover the meat on all sides as well as the top and bottom. You can do this up to the night before you start to cook but as late as 1 hour before you cook.  Once seasoned allow the brisket to come up in temp so it’s not refrigerator cold.
  4. Place brisket in the smoker fat side up and away from the fire box or flame.  Cook until you hit an internal temp of 165-170*.
  5. Now is when you are going to want to wrap your brisket to help it get past the “stall”.  This will help move the temps beyond a point when it just doesn’t want to cook.  Wrap the brisket tightly in either brown butcher paper or aluminum foil and place back on the smoker to continue to cook.
  6. Cook until you reach an internal temp of 205*.  You can use thermometers to monitor your temps thru the cook so you know how quickly (or slowly) its cooking.
  7. Once you reach 205* remove from the smoker and allow the meat to rest for 30-45 minutes wrapped. This will allow the meat to re-absorb a lot of the juices and the muscle to relax.
  8. Remove from the wrap and slice against the grain in ¼” slices.
  9. And don’t forget about the beer, you need to drink the beer while making sure the brisket doesn’t dry out…