Texas Beef Brisket is a barbecue staple. If you haven’t tried it, you truly haven’t lived. It’s tender and juicy, smoky and crispy, and so much more. It really doesn’t get any better than this.
To make this brisket properly, I tapped into the skills of Joshua Weissman, a Texas native with a ton of culinary expertise. You can check out his video below, but first, here’s the recipe.
Here are the ingredients you’ll need to make the brisket:
- 1 Whole Packer brisket (about 12.5-15 pounds)
- 1/2 teaspoon kosher salt per pound (3g kosher salt per half kilo)
- 1/2 tablespoon (4g) fresh ground black pepper
- 1/2 tablespoon (6g) mustard powder
- 2 tablespoons (17g) sweet paprika
- 1 tablespoon (9g) garlic powder
First, pick out a good quality brisket with a ton of marbling. You want USDA Prime at the least. Trim off about 1/4″ (6 mm) from the fat cap on both sides of the brisket for proper smoking.
Mix together all of your seasonings in a bowl, then thoroughly cover your brisket in them. Let it sit for 12-24 hours to let the seasonings soak into the meat, then get ready for smoking.
For proper smoking technique as well as ways to guarantee your meat is juicy and flavorful, watch Joshua’s video below.
Here’s what you’ll need to make Joshua’s barbecue sauce, adapted from Aaron Franklin of Franklin’s Barbecue:
- 1 1/2 (250g) cups Ketchup
- 1/4 (60ml) cup water
- 1/4 cup (60ml) dark soy sauce
- 1/2 (120ml) cup white vinegar
- 2 tablespoons (17g) sweet paprika
- 2 tablespoons(17g) garlic powder
- 2 teaspoons (7g) fresh ground black pepper
- 3 tablespoons (36g) brown sugar
- salt to taste
In a small pot, combine all ingredients and heat over medium heat. Stir until sugar is completely dissolved. Taste and adjust seasoning with salt to taste.
If you like a little spicy kick in your barbecue sauce, you can add other elements here like finely chopped fresh chilies or hot sauce.
Top your brisket with this sauce and you’re ready to serve. Yum!
