Bar-B-Q Brisket
Submitted by rfree
Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.
YIELD
10 servingsPREP
20 minCOOK
6 hrsREADY
6 hrsReal Texas brisket takes time, and it’s worth every minute.
Season that beef generously, build a fire with pecan wood, and let smoke work its magic for three hours before wrapping in foil.
The second half of cooking steams the meat tender while BBQ sauce adds sticky sweetness.
Slice against the grain and serve with white bread, pickles, and onions like they do at the roadside joints.
Pro Tips
- Keep the fat cap on during cooking to baste the meat naturally
- Let your coals burn 30 minutes before cooking to eliminate lighter fluid taste
- Internal temp should hit 195-205°F for that pull-apart texture
- Rest the brisket 15-20 minutes before slicing
Ingredients
Directions
Generously season the brisket with the seasoning.
Leave the fat cap intact and season it as well.
Let marinate a minumum of one hour or overnight. Build a fire with good quality charcoal and well seasoned pecan wood.
Let burn at least 30 minutes to burn off the lighter fluid fumes and start a good bed of coals.
Place brisket away from direct heat and cook 3 hours at 250 degrees F.
After three hours wrap brisket securely in heavy aluminum foil.
Baste with Bar-B-Q Sauce.
Continue cooking for an additional 3 hours at approximately 325 to 350℉ (180℃).
To serve remove fat cap and slice across the grain for the tenderest portions.
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