Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Beef brisket slowly smoked with mesquite, Texas-style. Time-consuming but very tasty.

Recipe Summary

cook:
6 hrs 15 mins
additional:
8 hrs 30 mins
total:
14 hrs 55 mins
prep:
10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.

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  • Remove brisket from the refrigerator and bring to room temperature.

  • Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.

  • Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.

  • Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

Cook's Note:

Smoke beef for 1 1/4 to 1 1/2 hour per pound. A stall usually occurs at about 160 degrees F (71 degrees C); at this point you can wrap in aluminum foil and continue smoking until the right internal temperature is reached.

Nutrition Facts

246 calories; protein 22.4g; carbohydrates 0.7g; fat 16.3g; cholesterol 76.9mg; sodium 556.3mg. Full Nutrition
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