Beef Brisket Texas Wrapped Style

When selecting a brisket to cook pick up the brisket and see if you can fold the two ends together (or close to one another). I have found these to be the best to cook. Also find a brisket that has good white fat on it. The white fat indicates it was in the feed lot for a long time and not just grass fed.

Whole Brisket

1/2 c kosher salt

1/2 c fresh cracked black pepper

1 tbsp garlic powder

Mix these in a bowl and set aside

TIP: This varies from recipe to recipe but for this recipe I let the brisket reach room temperature (about 1-2 hr) after applying the rub. Ive heard both, keep it cold and let it get to room temp. If you let it get get room temp it will start out cooking quickly. If you keep it cold it supposedly takes on the smoke better. I didn't have difficulty with it taking smoke as you can see by the smoke ring!

"Never trim a brisket" this is another recipe quirk that varies depending on personal preference. If you want the fat on the meat while it is smoking don't trim it. Some say it keeps the cut moist. If you want it lean with just a little fat then trim it up but don't trim too much.

The brisket will have 1 side that is covered with fat and the other side with just a little fat. Start with the fat side down and rub your the salt pepper mix in with your hands all over the brisket (including the sides and ends). Next Flip the brisket over andtake a handful and rub it over the fat side of the brisket. Remember this piece of meat is big and is going to be cooking for quite a while. Flip the brisket over and repeat the rub routine on the other side of the brisket. Since this is the side that will cook up on the pit apply about 1 ½ handfuls of rub on this side. You will notice that the rub has started to turn into a paste. That is it, it is ready to cook.

Use the indirect method of cooking, use a great tasting wood flavor mesquite is traditional (but hickory works well too) and place the brisket, fat side down on the rack in the cooker. Point the thick side of the brisket toward the heat source. Cook as follows:

I also use an internal temperature probe to keep an eye on the meat temperature. I take mine off when the point gets about 155 and then wrap the entire brisket it two sheets of foil. Fold up the edges of the foil to keep the sauce from getting everywhere. Take about 1 - 1 ½ cups of the brisket sauce and pour over the brisket (you should still be fat side down). Now wrap it in the first piece of foil, then wrap another piece around that. Place it back on the pit, fat side down. You can substitute butter beer and bone broth, about 1/3 c each.

Stick it back on the smoker and cook it until no more than 195. A large brisket 12-15 lb will normally be on the smoker about 12 to 16 hours, a smaller one 8-11 lb may only go about 10 hr. Alternatively you could also cook smaller briskets about 6-7 hours on the smoker. Finish overnight on 200 degrees in the oven (if needed) but watch the internal temp and remove at 195.

Remove and place in a large cooler and cover with towels and let it rest for at several hours. I let mine rest for about 6-8 hours depending on the size then stick it in the fridge overnight.

The brisket will be done when a food thermometer reads 195 degrees internal meat temp and is usually done before the above cooking times but you need to cook it long and slow. The longer it cooks the more tender it gets so if you want to take the brisket to an internal meat temp of 205 degrees that is fine. Never cook at above 250 degrees as this will boil the fat out of the center of the meat.

Serve with Extra Crispy Roasted Potatoes and Tangy BBQ Cole Slaw

This stuff makes fabulous leftovers, brisket sandwich or a brisket bagel.

Jeffrey Cowgill 2020