Smok’n Good Texas Brisket

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AKA Why you want to be my friend.

I have been working on a brisket recipe ever since my brother returned from his Texas mission.  This was by far my best.

Like many of my recipes it is very little on ingredients but heavy on time and technique.  This was was on my grill/smoker for 10 hours, and it was worth every second. .

Texas Style Brisket

1 10lb brisket (A brisket has two pieces a “point” and a “flat” I like to cook them together)
1 lb of Kosher salt (don’t worry you won’t use it all)
1/2 cup ground Pepper
1/3 cup granulated garlic
1 cup Apple Cider vinegar
1 cup Brown sugar
2 tbls dry mustard
1 tbls red pepper flakes
2 cups water

The night before the big day remove the meat from the package and rinse.  Add the pepper, the garlic and a cup of salt to a bowl and mix well, then take the mixture and cover the meat.  Take remaining salt and coat well.  Place on a cookie sheet, cover with plastic wrap and let sit over night.

On the morning of the big day 10 to 12 hours before dinner time.  Start the charcoal in a chimney and start soaking wood chunks.  While the coals are getting to temp take the meet and rinse, and dry well.  Lightly salt and add a dusting of pepper.  Place in the smoker and smoke for 6 hours between 200 and 225 degrees.  After being on the smoke for the 6 hours place in a foil tray add the water, sugar, vinegar, mustard, and the pepper flakes. Cover with tinfoil and continue the cooking process at 200 degrees for the remaining 4 to 6 hours until the meat will tear apart easily. Slice against the grain and serve.

Optional BBQ Sauce

1 cup Ketchup
1/3 cup mustard
1/4 cup balsamic vinegar

After removing the meat from the foil tray. Take any liquid and cooking chunks and remove to a pan. Add the ketchup, mustard and the vinegar bring to a boil. Remove from the heat and blend.