📍 Texas
Smoked Texas-style brisket
Slow-smoked beef brisket with a pepper-and-salt crust.
- Preparation
- 20 min
- Cooking
- 600 min
- Waiting and resting
- 60 min
History
Brisket is central to Texas barbecue, where long cooking over gentle heat develops its tender texture.
Ingredients
Preparation
- 1
Prepare the smoker at 110-120 °C with cooking-safe wood. Trim excess fat, leaving a thin layer.
- 2
Coat the beef with salt and pepper. Smoke over indirect heat until a crust forms and the center approaches 70 °C.
- 3
Wrap in smoking paper and continue to about 93 °C, until a probe slides in with little resistance. Thickness affects timing; allow about 10 hours for cooking.
- 4
Rest wrapped for 1 hour under hot-holding conditions, then slice against the grain just before serving.
Cooking tips
- Temperature is a guide; probe resistance and resting determine the slicing texture.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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