In Texas barbecue means beef. And beef means a piles of brisket with a slab of beef ribs on the side. This Texas smoked brisket recipe delivers the goods!
You may want to put some leftover rub on a couple of racks of Beef Back Ribs and toss them in the smoker.
This smoked brisket will please even the pickiest beef barbecue fanatic. I like to apply the dry rub the night before then start smoking early in the morning.
This recipe feeds 10 to 12 real hungry hombres. Plan on the entire cooking process taking 10 13 hours.
What you Need:
1 ten pound Undivided Brisket.
Lone Star Brisket Basting Sauce (See below)
Southwest Dry Rub (see below)
Mesquite and Oak wood (enough to smoke for at least 5 hours)
- The night before you smoke the brisket generously coat the surface of the entire brisket with lemon juice. Rub it down with the dry rub. Wrap it in plastic wrap and refrigerate over night.
- The next morning fire up the smoker, bring it up to 225 degrees and maintain that temperature. If you have room in your smoker place a pan of water or juice in the smoker.
- Place the brisket on the smoker grate, fat side up ( as the fat renders it will flow over and into the meat, it’s self basting!)
- Now just keep the temperature steady. It may take up to 12 hours to fully smoke the brisket, plan on about 1.5 hours per pound of meat.
- After the cooking time is up give the brisket a good drenching with the basting sauce, see the recipe below. Then wrap the brisket tightly in aluminum foil and place back in the smoker. Allow the fire to die out and let the meat sit in the smoker a few hours.
For a real Texas treat serve up with beans, jalapeno, onions, and pickles. Don’t forget ice cold drinks.
Southwest Dry Rub :
1 (one) 11 ounce can Chili powder , fine ground1 tablespoon Cayenne pepper, fine ground2 tablespoons Black pepper4 table spoons Garlic powder
1/2 Cup Lemon juice
Lone star Brisket Basting Sauce :
2 Bay leaves2 tablespoons Chili powder1 pound Butter2 onions Onion, peeled and sliced thick1 bunch Parsley sprigs, chopped1 bottle Beer, your favorite1 pint Vegetable oil5 cloves Garlic, peeled and crushed4 quarters Lemons, whole quartered1/2 teaspoons Cayenne pepper
1/4 cup Worcestershire sauce
Saute’ the onions and garlic in the butter until slightly soft, about 5 minutes. Pour in the beer and squeeze the lemons getting most of the juice. Add the lemon rinds to the pot. It will foam some, when the foam breaks down, add all of the remaining ingredients. Bring to a boil then reduce the heat and simmer for 20 minutes.
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