When I was in Austin earlier this year I fell in love with Texas Brisket! It’s not just meat, it’s an art, it’s part of the culture and it’s taken very, very seriously. I learned that the stunning crust on this traditional smoked meat is made of kosher salt and coarse ground black pepper. That’s it, really. Variations, and modifications to be made at your own risk. First things first, before I got to smoking my first ever Texas Brisket, no pressure… I needed a meat thermometer. Cooking brisket, it’s super important to keep a low and steady temperature on the smoker for the perfect meat. I used my MEATER of course.
Learn From a Pro
I did my research. Stalked Franklin’s BBQ online a bit, watched some videos. I also conferred with my grill mentor: Frank at Culinary Lion. It’s all about the temp. Frank recommendations were as such:
- Set the smoker to 250F
- Place the probe in the thickest part of the meat. I used my MEATER. Put it on the smoker.
- Don’t touch it for about 3 hours, or until the internal temperature hits 170F. Luckily my MEATER block displays the temp in real time on my phone, so I didn’t have to keep getting up to check it.
- Once you hit 170F, wrap the meat in butcher paper (I had to ask the butcher at my grocery store for a piece). Foil will do, but it’s not ideal.
- Continue to cook until the temp hits 205F. Remove from the smoker, and let it rest for 1 hour or until the temperature drops to 160F, keeping the MEATER in the meat.
- Slice across the grain, in slices no thicker than a pencil (use a super sharp knife).
- Enjoy, legit, Texas Style Brisket, even if you’re in the North East like me!
You Don’t Need to Be a Pro to Make Perfect Brisket
This is the MEATER block, and on the left is the single probe. Both make amazing gifts for the avid cook. The block will track 4 probes cooking 4 different recipes at the same time and send the info to your phone! Keep the block in the kitchen and you get quite the range with the Bluetooth on your smartphone, tracking the internal temp of your food and telling you when it’s time to remove it from the heat. Set your temp goals on the app and MEATER does the rest!
I went traditional with coarse salt and black pepper. Normally I do 1 teaspoon of salt per pound of meat, but since the salt was coarse I used more, about 6 teaspoons, I mixed it in a bowl with equal parts black pepper and rubbed it all over the meat. Wrapped it up and put it in the fridge overnight. In the morning, at least 3 hours before we put it on the smoker, I set the meat out on the counter. To let it come close to room temperature, this would ensure even cooking!
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Perfect Texas Style Brisket
- 3lb boneless brisket
- 6 tablespoon coarse kosher salt
- 4 tablespoons coarse black pepper
You’ll Also Need:
- Butcher Paper
- Mesquite-Pecan-Hickory Pellet Blend
- The nightbefore you’re going to smoke the brisket, mix the salt and pepper in a bowl and then rub it into the meat, all over. Wrap the meat up in butcher paper (if you have extra) or in plastic wrap. Set it in the fridge overnight.
- In the morning, about 3 hours before cook time, set the meat out to come to room temperature.
- Start heating up the smoker, set it to 250F.
- Inert your MEATER into the thickest part of the meat, and set the MEATER app to interal temp goal of 205F. Smoke the meat at 250F until the briket reads 170F on your MEATER app/probe.
- Use tongs to lift the brisket onto your butcher paper. Wrap it up and place it back on the smoker quickly. Continue to cook, wrapped in paper at 250F until the internal temperature hits 205F. Your MEATER app will indicate when it’s time.
- Let it rest at room temperature, keeping the probe inserted, until the temperature drops to 160F. Remove the probe and slice the brisket against the grain in slices no thicker than a pencil.
Check out how to use MEATER below!
- Serving Size: 1/2 pound
- Calories: 748.43
- Sugar: 0g
- Sodium: 147mg
- Fat: 58.1g
- Saturated Fat: 23.4g
- Unsaturated Fat: 27.6g
- Trans Fat: 2g
- Carbohydrates: 0.0g
- Fiber: 0.0g
- Protein: 52.4g
- Cholesterol: 190.5 mg
Keywords: texas style brisket