This Texas Style Smoked Brisket will give you that authentic Texas taste, right in your own backyard!
Prep Time:30 mins
Cook Time:15hours
Total Time: 16 hours 30 mins
Servings: 5-8
Author: Hey Grill Hey/Alizabeth Anderson
Ingredients
-
1 @ 6-6.5-pound whole brisket (bison or beef)
-
2 Tablespoons coarse Kosher salt
-
2 Tablespoons coarse black pepper
-
2 Tablespoons garlic powder
-
¼ c Beef, Bison, or Elk Tallow
Directions
-
Preheat. Fire up your favorite smoker and preheat it to 275 degrees F. I like to use oak and cherry for my brisket, but you can use whatever wood is your favorite.
-
Trim. Take off any excess fat (1/4 inch or so is good to leave) and square up the edges.
-
Season. Sprinkleseasonings on all sides of the meat. (You could also use your favorite beef rub if you would like)
-
Smoke. Place the brisket on the smoker. On my pellet grill, I placed my brisket fat side down. Close the lid, and smoke for 4-5 hours or until the meat reaches 165 degrees F.
-
Wrap. Place the brisket on a large sheet of butcher paper. Drizzle the meat in meltedTallowand wrap tightly. Return the meat to the smoker.
-
Finish smoking. Continue smoking until the brisket reaches a temperature of 200 degrees F.
-
Rest. Remove the meat from the smoker. Rest for 45 minutes to 1 hour.
-
Slice. Slice the meat against the grainin 1/4-inch-thick slices.
-
Serve. Place your gorgeous meat on a serving platter and enjoy!
