Texas Brisket

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This was waaaaayyyyyy to salty. I WILL NOT make this again. At least not the way it is written. I need to cut the salt in half or maybe by 75%. I did this exactly as written and not one person took more than 2 bites of it. I have tons left over and not even sure what to do with it. Thank goodness I had a lot is sides to fill up my guests.

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I change it slightly by using chipotle instead of cayenne and I use 2 table spoon of Koahser salt
and 1 teaspoon of black pepper and garlic.

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Made this brisket today on the weber smokey mountian smoker. A 7 lb brisket cooked at 220 to 250 degrees for 8 hours. Applied the rub the night beofre and let the brisket sit in the fridge overnight. The meat was very very juicy and tender but unfortunately it was way to salty. At first i thought I had misread the receipe but discovered I did not. I alos only applied about 2/3rds of the rub to the brisket. My recommendation is use 1/2 cup of salt instead of a full cup of salt. I should have read through more of the reviews before smoking my brisket and I may have avoided this problem. I will attempt this again to see if I have better results by reducing the salt.

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Every year for the last 3 Christmases this is what my brother-in-law wants for his present from
my husband and me. The wierd thing is he is the most finicky person I know when it comes to food. Try it, even if you are like me and is not a great cook, it is easier than pie and TASTE SOOOOO GOOOOD.

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I have made this brisket several times, and it never fails to please. Flavor is incredible. My son says it is the best brisket he has ever had, anywhere. I just made one for Thanksgiving and we blew through it. I was shocked to look in the frig this morning and discover that I don't even have enough left for leftovers tonight! Oh well, defrosting the other 1/2 now!!

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Wonderful flavor through out each bite.

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Like the previous review of Steve's, we use a medium Weber and hickory chunks ( our wood preference, we do the Grand Slam about 4 times a year. Brisket, Eckridge Sausage, baby back rib slabs, and chicken. It is an all day project, but the results are well worth it. Never had a rub I cared for until this one. Thank you, PD.

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This was great!!! I kept smelling it cooking, and my mouth kept
watering. Our brisket and had fat on the bottom and we took
off a thick layer and I took it off before we even started to
cook. Otherwise, everything was done as directed. We used
a metal cake pan and cover with foil. We would differently make this again.

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If you cook it this way don't call it "Texas" I question trimming the fat at all until the smoking is done, I would score it with diamond shape cuts as to keep the fat on top of the meat while cooking and acting as a self basting creation that it is. If you trim off any fat its after the smoking is done for goodness sake. I like to smoke mine a lot longer... at least 12 hours and for good friends... 24. You need no knife when it is done right, and it will be so good you will stand up and slap your momma!

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Made 20+ of Paula's perfect Brisket on my medium weber grill using indirect method pouring the water that soaks the hickory in the middle of the grill on to a homemade aluminum foil pan to make it a water smoker.

Prefer a 10 pound or larger brisket for big slices.

The rub seems to work best applied overnight double bagged it in plastic grocery bags tying the ends to enclose it.

Don't use too many coals or it will cook too fast and be tough. You can add 3-4 coals when needed once or twice during the 6 hours cooking time.

Wrap in foil when donea few hours before slicing to keep the juices inside.

Finally (optional I am fortunate to own an electric slicer. Sliced thin it it makes perfect faquita's.

Warning; causes neighbors to go temporarily insane as the smell from the grill is killin em. Give them a small serving with a copy of Paula's recipe.

Please try it so you look like a pro!

Steve