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Texas Style Smoked Beef Brisket On Z Grills Smoker:
This Texas Style Smoked Brisket will give you that authentic Texas taste, right in your own backyard!
Course: Main Dish
Cuisine: Barbecue
Keyword: How to Smoke Brisket, Smoked Beef Brisket, Smoked Brisket
Servings: 18 people
Calories: 282 kcalYields14 Servings Prep Time30 minsCook Time15 hrsTotal Time15 hrs 30 mins Ingredients
1 12-14 pound whole packer brisket
2 Tablespoons coarse Kosher salt
2 Tablespoons coarse ground black pepper
2 Tablespoons garlic powder
Directions
1
Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2
In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
3
Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
4
On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
5
Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).
6
Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
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Z Grills Guide
Average rating:
1 reviews
Feb 4, 2021
by Rafi kamhi
Perfect 1:1
Thank you worct perfectly
Let us know how the recipe was!
*Recipe From Hey Grill Hey
Ingredients
1 12-14 pound whole packer brisket
2 Tablespoons coarse Kosher salt
2 Tablespoons coarse ground black pepper
2 Tablespoons garlic powder
Directions
1
Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2
In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
3
Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
4
On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
5
Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).
6
Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
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I’ve always had a passion for BBQ and there’s nothing more exciting than bringing that joy to your plate! From curating and creating unique recipes to providing top of the line BBQ equipment, it’s my goal to help you have the very best grilling experience. For those of you who have been grilling for some time, I hope we can share ideas and for those of you just getting into the world of wood pellet BBQ’s, welcome aboard. I hope we can all enjoy the best thing on earth together… good food.
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Texas Style Smoked Beef Brisket On Z Grills Smoker
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