Welcome to the world of authentic Texan barbecue with my Lonestar Smoked Beef Brisket recipe. This dish is all about that tender, smoky meat that melts in your mouth and fills your soul with warmth. Perfect for a weekend cookout or a special gathering, this recipe will have your guests coming back for seconds.
Let's start with the star of the show, the beef brisket. This cut is ideal for smoking due to its rich marbling and connective tissue, which breaks down beautifully over time. Next, the kosher salt and coarse black pepper form the base of our rub, enhancing the meat's natural flavors. Paprika adds a subtle smokiness and color, while garlic powder and onion powder bring a savory depth. A touch of cayenne pepper provides just the right amount of heat. For the smoke, hickory wood chips are perfect for their robust and slightly sweet aroma. Lastly, the apple cider vinegar and water mixture helps keep the brisket moist as it cooks.
This smoked brisket pairs beautifully with classic barbecue sides like coleslaw, baked beans, or cornbread. For a southern twist, serve it with a side of tangy pickles and a dollop of creamy potato salad. If you're feeling adventurous, try it in a sandwich with some spicy BBQ sauce and crispy onions.
First, you'll want to start by trimming the brisket. Use a sharp knife to remove excess fat, but make sure to leave about a 1/4 inch layer. This fat cap will melt down and infuse the meat with flavor as it cooks. Now, mix your spices in a small bowl. Generously rub this spice mix all over the brisket, pressing it into the meat so it sticks well.
With the brisket prepped, fire up your smoker to a steady 225°F. Hickory wood chips are my go-to for this recipe, but feel free to experiment with other types if you like. Once the smoker is ready, place the brisket inside with the fat side up. This positioning allows the fat to render down through the meat, keeping it juicy. Close the lid and let the magic begin.
Now, patience is key. You'll want to smoke the brisket for about 10-12 hours, or until the internal temperature hits 195°F. This long, slow cook breaks down the collagen, making the meat tender. Every couple of hours, use a spray bottle to spritz the brisket with the apple cider vinegar and water mixture. This keeps the surface moist and helps form a flavorful bark.
Once your brisket reaches the desired temperature, take it out of the smoker and let it rest for at least 30 minutes. This step is crucial as it allows the juices to redistribute throughout the meat, ensuring every slice is perfectly succulent. When ready to serve, slice against the grain for the best texture.
Share