Photo: Texas Brisket Recipe
There are plenty of barbecue joints throughout Texas, and amongst them, a variety of cooking styles and regional favorites. But when we asked our Texan readers what one dish represents their state, the answer was a traditional Texas Brisket - by a landslide. Del King's brisket recipe calls for the meat to be coated with yellow mustard and a spicy rub and then smoked for over nine hours. The resulting flavorful beef brisket meat is well worth the wait.
Ingredients
- 6 pounds beef brisket
- 1 tablespoon yellow mustard
- 1/4 cup dark brown sugar
- 3/4 cup paprika
- 2 tablespoons chipotle chili powder
- 1/4 cup black pepper
- 2 tablespoons garlic powder
- 1/4 cup salt
- 2 tablespoons onion powder
- 1 tablespoon cayenne pepper
Directions
Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat.
Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By mphall_5551081
Lynchburg, VA
on May 28, 2006
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I smoke my brisket at a slightly lower temperature, but the rub is excellent, adding a nice but not overpowering kick.
By southernart_2858247
Belmont, MS
on April 02, 2006
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My husband smoked a 6-lb. brisket yesterday using this recipe. The only difference was that he did a small part of the cooking in the oven. Anyway - WOW - it was delicious!!! We had company, and it was a huge hit with everyone. We'll definitely be using this recipe again!
By lesjones
Las Vegas, NV
on November 12, 2005
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This was our first brisket in a smoker.
We made it for a party this summer and it was gone in a flash. Guests were very impressed. Not dry and lots of flavor. Very easy to do.
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