Texas Smoked Brisket
Immagine generata dall'IA
American

Texas Smoked Brisket

A Central Texas–style brisket rubbed with coarse salt, black pepper, and paprika, then smoked low and slow until the bark is dark, the fat is rendered, and the slices are exceptionally tender.

750 min 8 porzioni Medium
Tutte le ricette

Come preparare

1
Place the brisket fat-side up on a clean board. Trim the fat cap evenly to about 6 mm, remove the hard seam fat between the point and flat and any firm surface deposits, then pat every surface completely dry with paper towels.
2
Mix the salt, black pepper, paprika, garlic powder, and onion powder in a bowl. Season the brisket evenly on every side, pressing the rub onto the meat. Refrigerate uncovered for 8 to 24 hours.
3
Remove the brisket from the refrigerator 45 minutes before cooking. Heat the smoker to 110°C using oak or pecan wood, and place a water pan inside if the smoker tends to run dry.
4
Place the brisket in the smoker with the fat cap facing the hotter side of the cooker. Smoke until the bark is deep mahogany and the internal temperature reaches about 74°C, usually 5 to 7 hours.
Brisket developing a dark bark in the smoker Immagine generata dall'IA
5
Mix the beef stock and apple cider vinegar. When the bark is set and the brisket reaches about 74°C, place it in a large sheet of unwaxed butcher paper, pour in the stock mixture, and wrap tightly.
6
Return the wrapped brisket to the smoker and cook until a probe slides into the flat with little resistance, generally at 93 to 96°C. The total cooking time is commonly 10 to 12 hours, but tenderness is the final cue.
7
Transfer the wrapped brisket to an insulated cooler or warm oven and rest for at least 1 hour, until the juices settle and the meat is easy to handle. Unwrap, separate the point from the flat if desired, and slice the flat across the grain into 6 mm slices.
Juicy sliced Texas smoked brisket with a dark bark Immagine generata dall'IA

Perché questa ricetta funziona

A simple salt-and-pepper-forward rub honors Texas barbecue while paprika adds color and gentle sweetness. Low heat develops a firm bark, and wrapping after the bark sets helps the brisket finish tender without drying out.

Conservazione e riscaldamento

Come conservarla

Refrigerate sliced or unsliced brisket in an airtight container for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months.

Come riscaldarla

Reheat slices covered with a splash of beef stock in a 150°C oven until hot throughout, about 20 minutes; reheat unsliced brisket gently and slice afterward.

Nutrizione / porzione

1288kcal
131,94 gproteine
8,30 gcarboidrati
85,65 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 14 ago 2026 · aggiornata il 14 ago 2026