Here is one we want to give a try soon from food.com.Reference Attribution Link:
Smoked Brisket South Texas Style:
“This recipe has been passed around between me and my friends for a long time. I don’t know who originally came up with it but it is simple to cook and worth the wait. The only problem you may encounter is regulating the temperature on your pit.”
- Ready In:
- 10hrs 10mins
- Ingredients:
- 3
- 10 -12
lbs beef brisket
- 1⁄2
cup butter
- 2
cups brown sugar
directions
- Prep your pit with your favorite wood.
- I prefer pecan for the mellow flavor.
- Optimum cooking temperature will be between 200 to 250 degrees.
- Trim excess fat from brisket and place in smoker.
- Let it slow smoke for 2 hours or until you have a good smoke ring around it.
- Remove from smoker and rub it down with a stick of butter and then rub in the brown sugar.
- Wrap in tin foil and place back in the smoker cooking at 1 hour per pound while maintaining slow smoked temperature.
- If the temperature is too hard to control then you can cook as above for the first two hours or until you get a good smoke ring, add butter and brown suger, wrap in tin foil and cook in oven at 225 degrees for the remaining cooking time.
Questions & Replies
Got a question?
Share it with the community!
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am spoiled rotten by my lovely wife, and Zaar Master Chef Kim D. Anything else is on a need to know basis, and requires a password.
Notes.. Above information is curated for evaluation and recommendation from food.com
Continue to Read the full article and learn more about the author:
Smoked Brisket South Texas Style
reco smoked brisket