| Difficulty Level: | Serves 12 | Prep Time: 50 min | Cooking Time: 10 hrs |
Indulge in the irresistible flavors of Texas with this smoked brisket recipe. Seasoned with Saltgrass's famous 7 spice seasoning and slow-smoked over hickory chips, the tender and smoky brisket delivers an authentic taste that will leave you craving more. Slice into succulent perfection and savor the rich, Texas-style experience.
1 Whole Brisket, untrimmed
Wood Chips, Hickory or Apple
- Start by preparing your smoker. Set it up to 215°F (102°C) and add wood chips or pellets, once the smoker reaches the desired temperature.
- While the smoker is preheating, prepare the brisket. Meanwhile, trim any access fat leaving about a 1/4-inch fat cover. It's better to do the trimming while the brisket is still cold, the fat is firmer, making it easier to handle the trim.
- Give special attention to removing hard fat on the side, the underside, and the area between the point and the flat. Scroll down to find out more about brisket point and flat.
- Generously season all sides of the brisket with Saltgrass 7 Spice Steak Seasoning OR your preferred Texas-style seasoning. Apply a thick even coat, ensuring it covers the entire surface.
- Allow the brisket to rest at room temperature for about 30 minutes, which allows the seasoning to penetrate the meat.
- Place the seasoned brisket on the smoker grates, fat cap facing up. Cook the brisket for 6 - 8 hours to achieve 165 - 170°F (74 -78°C) internal temperature.
- It's important to maintain a consistent smoker temperature of 215°F (102°C) throughout the whole process.
- Once the brisket reaches 165 - 170°F (74 -78°C) internal temperature, carefully remove the brisket from the smoker and wrap it tightly in aluminum foil.
- Continue cooking in the smoker or in the oven set to 225°F, until brisket reaches 195°F internal temperature. This temperature ensures tenderness and renders the collagen, creating that classic Texas-style melt-in-your-mouth texture.
- Remove from the smoker or oven, and open the foil slightly to allow steam to vent.
- Allow the brisket to rest in a warm area, such as an insulated cooler or oven set to a low temperature for about 2 hours.
- Finally, unwrap the brisket and separate the flat muscle from the point with a horizontal cut between the two.
- Slice thinly against the grain and serve.
The brisket is made up of two main parts: The point - also known as the fat end and The Flat - also known as the lean end.
Point: The point is the thicker, fattier portion of the brisket. It contains a higher percentage of fat, referred to as marbling. This fat renders during cooking, creating rich and flavorful results. The point has a more tender and juicier texture. It's commonly used for making burnt ends, a beloved barbecue delicacy.
Flat: The flat is the leaner and thinner part of the brisket. It has less intramuscular fat serving as the main portion of the brisket. The flat is known for its meaty texture and is typically sliced for serving as the main portion of the brisket.