Emeril's Texas-Style Smoked Brisket

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We cook the brisket outside over a pit. We also make the homemade barbecue sauce and we draw the whole campground when were camping wanting to share in our dinner. It's the best ever.

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Excellent rub! Love it!! I did cut back on the salt by half. It seemed like too much and I don't like to over salt anything I put in the smoker. I feel you lose too much moisture. My only other input is to ignore the part of the directions telling you to cook a brisket to 195 internal temp. That (IMHO is 'torching' what is an expensive cut of meat and turning it into shoe leather. I like my roast's to come out of the smoker or oven at 140 at the most. I wrap them tightly in foil and let them rest at least 30 minutes. This will cause a gain of up to 20 or more degrees in temps as the meat keeps cooking. If you want tender and juicy, get a good meat thermometer and use it!

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Very Tasty, I love the rub. I'm from Tennessee but this rub worked well for me. I used an electric smoker. I did wrap in aluminum foil and let set for an hour (which was hard the smell was incredible The brisket turned out juicy, tender, it got raves

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Made this for the second time with a few modifications and had the best tasting brisket ever. The rub is awesome. I smoked a pork tenderloin on the upper rack and I basted both with apple juice every half hour. After 6 hrs I wrapped the brisket in foil for another 1.5 hours. Juciest brisket ever.

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Insanely good rub. I differed from the cooking directions though: smoked till 160, then wrapped it in foil and cooked till 170. Removed from heat and let rest for half hour. Best brisket I have ever, ever had. Wife and I ignored the sides.

Barbecue sauce was very disappointing. Didn't go with the brisket at all. Best thing to do is collect all the drippings when you cut it up and use that as a sauce.

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MOUTH WATERING!! This was my first attempt at making a brisket. I didn't use the BBQ, just the rub and refrigerated it overnight (I halved the cayenne and chili powder...next time I think I'll eliminate the cayenne altogether...a little too spicy. I don't have a smoker, so I just used our grill on low heat. Then we ran out of propane! So, I transferred it to the oven, covered it with foil, and cooked it on 250 degrees for about 5 hours. It was FANTASTIC. The meat almost fell apart. Both kids loved it and I thought my husband was going to l i c k the pan clean! I'll be making this often!

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This was AWESOME! Definitely the hit of the party. I used the indoor smoker and after an hour on low, I turned up the heat to medium for 12 minutes to smoke up the chips in the pan that were still light colored. After that, I ended up cooking this in the oven for about 5 hours, on 250 and turning down to 200 for the last hour. It couldn't have come out more perfect. Once it was cool and I cut it, I grabbed a glass casserole pan and dissolved 2 beef bouillon cubes into 6oz of water and placed the meat in. I covered it with foil and heated it up in the oven for 5-10 minutes, enough to get the broth hot, and then used a plastic syringe to pull the juices up from the pan and cover the beef with it. If there were any spots with a concentration of rub, I just scraped it off. Fantastic! I can't wait to make this again.

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This was an awesome recipe. Tender, juicy and yummy. We did score the fat side of the brisket to allow for more even cooking and rub to absorb.

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I have made this brisket several times, and each time it has tasted good. However, for my latest attempt I put to use some information a buddy of mine gleaned from the internet. The key to tender brisket is to eventually get the meat up to a high internal temperature. Most available guidance says to stop at about 165 degrees. The target should actually be 190-195 degrees. At this point the tough connective tissue in the meat breaks down. The result is that the meat melts in your mouth. I used this technique when supplying food for my neighbor's birthday party. Even the folks from the local butcher shop who were also there (supplying the pig roast were thoroughly impressed. Remember, the rub & smoke give the flavor, but the temperature makes it tender!

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I served this along pulled pork to give the non-pork eaters a choice. It was so amazing. Those who were shy of spicy food were seduced into trying it because of all the oohs and aahs from the beef eaters. I also used Emeril's pulled pork recipe. My Brinkman smoker is looking pretty decrepit, but with Emeril's help I made some jaw dropping smoked meat that was way better than the local BQ.