Texas Brisket from the Hall of Fame Cookbook
Celebrate the art of slow-smoked perfection with the "Texas Brisket from the Hall of Fame Cookbook," a mouthwatering BBQ classic that embodies the heart and soul of Texan cuisine. Featuring a 5-pound beef brisket seasoned with an irresistible dry rub of paprika, brown sugar, garlic powder, and a hint of cayenne, this recipe is smoky, savory, and slightly sweet. The brisket is slathered in mustard for ultimate flavor adhesion, smoked low and slow over hickory or oak wood, and basted with a tangy apple cider vinegar mop sauce to maintain its juicy tenderness. Cooked to perfection and rested for an hour to lock in its succulence, this tender brisket slices beautifully and pairs perfectly with tangy BBQ sauce and hearty sides. Whether you're hosting a backyard gathering or treating your family to a barbecue feast, this iconic dish is a guaranteed crowd-pleaser. Perfect for keyword searches like "Texas-style brisket," "smoked BBQ brisket," and "slow-cooked beef recipes," this legendary recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 5 pounds beef brisket
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 2 cups hickory or oak wood chunks (for smoking)
Instructions
Trim any excess fat from the brisket, leaving about 1/4 inch to ensure the meat stays moist during cooking.
In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and brown sugar to create the dry rub.
Generously coat the brisket with yellow mustard to help the dry rub adhere to the meat.
Apply the dry rub evenly over the entire brisket, including all sides, patting it in with your hands. Cover with plastic wrap and refrigerate for at least 8 hours or overnight for maximum flavor.
Preheat your smoker to 225°F (107°C) and add hickory or oak wood chunks to create smoke.
In a small saucepan, combine apple cider vinegar, water, and Worcestershire sauce to make the mop sauce. Heat over low heat until combined. Reserve for basting.
Place the brisket on the smoker grate with the fat side up. Close the lid and cook for approximately 6 hours, basting with the mop sauce every hour.
After 6 hours, check the internal temperature with a meat thermometer. When it reaches about 165°F (74°C), wrap the brisket tightly in butcher paper or aluminum foil to preserve moisture.
Continue smoking the wrapped brisket for another 2-4 hours, or until the internal temperature reaches 200°F (93°C) for maximum tenderness.
Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. This allows the juices to redistribute within the meat.
Unwrap the brisket and slice against the grain into thin slices. Serve with your favorite BBQ sauce and sides.
Nutrition Facts
Calories |
5518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.3 g | 353% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 2132 mg | 711% | |
| Sodium | 12883 mg | 560% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 23.5 g | ||
| Protein | 672.8 g | 1346% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 447 mg | 34% | |
| Iron | 71.2 mg | 396% | |
| Potassium | 7503 mg | 160% | |
*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.
