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Sliced Central Texas Style brisket.

BBQ Brisket

mahew528
Central Texas Style Brisket
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 18 hours
Resting Time 3 hours
Total Time 22 hours
Course Main Course
Cuisine American
Servings 10 people

Equipment

  • BBQ Smoker
  • Pink Butcher Papaer
  • Large Cooler
  • Instant Read Thermometer

Ingredients
  

  • 1 Whole Brisket preferably Prime meat quality.
  • 1/4 cup Coarse Salt
  • 1/4 cup Coarse Pepper aka chef grind
  • 1/4 cup Coarse Ground Garlic
  • 1/4 cup Yellow Mustard
  • 1 jar Smooth Peanut Butter

Instructions
 

  • pre-heat your smoker to 225 degrees
  • Combine Salt, Pepper and Garlic into a bowl or seasoning shaker
  • Unpack Whole Brisket and pat dry with paper towels
  • Trim HARD fat from the deckle of the Brisket
  • Rub thin layer of mustard onto surface of brisket
  • Generously cover the Brisket in seasoning mix
  • Place Brisket on inside the cook chamber of your smoker on a rack. Depending on the type of smoker you may need to place a heat diffuser underneath your brisket. This could be as simple as placing a wire rack inside of a foil pan and placing your brisket on top of the wire rack. This would prevent your smokers hotspot from over cooking your brisket.
  • Using instant read thermometer periodically check the temperature of the thickest part of the Brisket. When temperature has stalled at 165 degrees for NO LESS than 10 minutes wrap the whole brisket in pink butcher paper and place back inside smoker.
  • PRO TIP! Clean your thermometer needle and open up the peanut butter jar. Stab the peanut butter several times with needle, The purpose of this is to teach you what a properly cooked brisket feels like.
  • After your brisket has been cooking inside the pink butcher paper (within your smoker) take your thermometer probe and poke the Brisket through the paper and what you are feeling for is the probe penetrating the Brisket just like you felt with the peanut butter. If there is resistance when stabbing then just put the pink butcher package back on the smoker and check again in an hour or so
  • After the Brisket passes the peanut butter test and is "done" immedately place the pink butcher paper package into a cooler and let the brisket sit there for a few hours (at least 1 hour) until ready to serve
  • When slicing the Brisket it is IMPORTANT to slice against the grain of the meat.
Keyword BBQ, Brisket, central texas, Smoked, style, texas