Tangy Texas Bbq Brisket
Indulge in the bold, smoky flavors of Tangy Texas BBQ Brisket, a quintessential barbecue recipe that showcases the heart and soul of Texas cooking. This mouthwatering dish features a generous spice rub of smoked paprika, garlic powder, onion powder, and brown sugar, perfectly balanced with tangy notes from apple cider vinegar and yellow mustard. Slowly smoked to perfection with hickory or mesquite wood, this tender beef brisket is lovingly basted with a homemade mop sauce for unbeatable juiciness. Wrapped and finished low and slow, the brisket reaches a melt-in-your-mouth texture that pairs beautifully with warm BBQ sauce on the side. Whether you're hosting a backyard barbecue or craving an authentic taste of Texas, this recipe is your gateway to a smoky, savory feast. Perfect for serving a crowd and packed with flavor, Tangy Texas BBQ Brisket is a true showstopper!
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Recipe Information
Ingredients
- 5 pounds Beef brisket
- 2 tablespoons Kosher salt
- 2 tablespoons Black pepper
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 tablespoons Brown sugar
- 1 cup Apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Prepared yellow mustard
- 1.5 cups BBQ sauce
- 1 cup Water or beef stock
Instructions
Pat the brisket dry with paper towels and trim excess fat, leaving a thin layer for flavor.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar to create a spice rub.
Rub the spice mixture all over the brisket, covering every side. Let the brisket rest at room temperature for 30 minutes to allow the rub to set.
Preheat your smoker or grill to 225°F (107°C) using indirect heat. Add hickory, oak, or mesquite wood chips for authentic Texas flavor.
In a small saucepan, combine apple cider vinegar, Worcestershire sauce, and mustard. Heat over low heat, stirring occasionally, until well blended. This will be your mop sauce.
Place the brisket on the smoker, fat side up, and cook for about 6-8 hours, or until the internal temperature reaches 165°F (74°C). Mop the brisket with the vinegar mixture every hour to keep it moist.
Once the brisket reaches 165°F, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil. Add 1/2 cup of water or beef stock before sealing to retain moisture.
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200°F to 205°F (93°C to 96°C), about 2-4 more hours.
Remove the brisket from the smoker and let it rest, still wrapped, for at least 30 minutes to allow the juices to redistribute.
Unwrap the brisket and slice it against the grain into 1/4-inch thick slices.
Serve with warm BBQ sauce on the side and enjoy your Tangy Texas BBQ Brisket!
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 14.9 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 9.3 mg | 51% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
