When you think of Texas cooking, you think of barbecue and that usually means brisket. Here is a great recipe for brisket that is full of flavor and nice and moist because it is marinated, rubbed, basted and smoked low and slow. You can serve it with your favorite barbecue sauce, potato salad or coleslaw, and baked beans and you’ve got a great weekend meal with lots of leftovers. This brisket freezes beautifully, so enjoy!
8-10 lbs Beef Brisket (Vacuum Packed)
Brisket Prep: Cut a hole in the top of the vacuum pack and drain out the blood. Don’t take the brisket out of the wrapper.
Marinade and Basting Sauce:
3 cups Red Wine
1 cup Olive Oil
2 Tbsp Red Wine Vinegar
2 tsp Onion Powder
1 tsp Garlic Powder
3 tsp Salt
3 Tbsp Grey Poupon Mustard
2 Tbsp Horseradish
3 Tbsp Lime Juice
2 tsp ground Cayenne Pepper
In a bowl, whisk all the ingredients until well blended.
Using a funnel, pour in the marinade, working it around until all of the brisket is covered. You should still have about 1/2 the marinade left, so put it in a zip-lock baggie and refrigerate it to use as a basting sauce when you smoke the brisket. Patch the hole in the wrapper with duct tape. Marinate in the refrigerator for up to 2 days – overnight as a minimum.
Remove the brisket from the bag, pat dry. Determine the direction of the grain and slice a piece across the grain. This will help you later when it comes time to slice and serve – it’s more difficult to tell later when the brisket is cooked.
2 Tbsp Lemon Pepper
1 Tbsp Dried Oregano
1 Tbsp Celery Salt
1 tsp Garlic Salt
1 tsp Seasoning Salt
Combine all ingredients in a bowl. If you fix brisket often, triple or quadruple the recipe and keep the rest in a zip lock bag for future briskets.
Coat brisket generously with the rub.
Allow the brisket to come to room temperature before putting in the smoker. Place the brisket in a low oven (200 degrees F) while you get the smoker going. Fire up the smoker according to the manufacture’s instructions. Bring it up to 225 degrees F. Use hickory, pecan or mesquite logs or chips that have been soaked in water for the smoke. Place brisket in smoker at the level of the thermometer over indirect heat – be sure there is not direct heat hitting the brisket.
For the first 2 or 3, hours it is best to keep the heat between 190 to 220 degrees. It can gradually get hotter up to a max of 250, but lower for longer is always better. It will take approximately 8-10 hours.
Turn, rotate, and baste every hour with the leftover marinade. Add wood to smoker every 30 minutes (as required) to keep the heat at a constant temperature.
Check the internal temperature, at the thickest part of the brisket after about 8 hours.
When brisket has an internal temperature of 190 degrees F. it’s done. If you go much beyond that, the brisket will shred rather than slice. Remove and wrap in aluminum foil. Let rest for at least 1 hour before slicing.
Slice the point off the brisket. There is a natural division of fat between the point and the flat to slice along. Working with the flat, slice ¼-inch slices across the grain starting at the starter slice you made before smoking. Determine the direction of the grain on the point, and slice across the grain just as before.