Ultimate Beef Loving Texan Smoked Brisket

Name: Ultimate Beef Loving Texan Smoked Brisket
Prep time: 15 min
Total time: 16 h
Yield: 28
Cuisine: American
Ingredients: Brisket (14-lbs); seasoning salt; coarse black pepper; granulated garlic

Ultimate Beef Loving Texan Smoked Brisket, a Summer Favorites beef recipe, ready in 10 ½-16 hours (45-60 minutes per pound) plus 2 hours rest time minutes, serves 28.

Recipe Courtesy Of:

Chef Johnny Stewart

Ultimate Beef Loving Texan Smoked Brisket

Cook Time: 1

Servings: 28

Ingredients: 4

Cook Mode

Ingredients

1 Brisket (14-lbs)
2 Tbsp. seasoning salt
2 tsp. coarse black pepper
2 tsp. granulated garlic

Preparation

Step 1

Preheat your smoker to 275°F, using indirect heat and your favorite firewood.

Cooking Tip: Chef Johnny recommends a mixture of 60/40 oak to mesquite.
Step 2

Trim fat on cold Brisket to ¼-inch fat cap.
Step 3

Mix spices and evenly coat Brisket, fat side first.
Step 4

Place the Brisket on the smoker with the point end facing the main heat source, fat side down. Close the lid and smoke until internal temp reaches 165-175°F, approximately 5- 7 hours into the cook. Spritz with water occasionally to keep the bark tender.
Step 5

Wrap Brisket tightly in butcher paper and return to the smoker.
Step 6

Close the lid on the smoker, maintaining it at 275°F.
Step 7

Smoke until the Brisket reaches 200-205°F as indicated by a meat thermometer inserted into the point end.
Step 8

Remove Brisket and allow to rest for at least 2 hours.
Step 9

Slice Brisket across the grain at 140-150°F and serve.

Nutrition Information

Nutrition information per serving: 540 Calories; 360 Calories from fat; 40.2 g Total Fat (15.5 g Saturated Fat; 17.9 g Monounsaturated Fat); 152.4 mg Cholesterol; 293.6 mg Sodium; 0.3 g Total Carbohydrate; 0.1 g Dietary Fiber; 42.4 g Protein; 4.1 mg Iron; 416.2 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 13.3 mg Niacin (NE); 0.4 mg Vitamin B6; 3.9 mcg Vitamin B12; 9.5 mg Zinc; 37.4 mcg Selenium; 161.6 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Iron, Zinc, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.