🥩 Smoked Brisket
Smoked brisket is the centrepiece of Texas barbecue: a whole beef brisket rubbed with just coarse salt and black pepper, then smoked low and slow over oak for many hours. It develops a dark, peppery bark outside and a smoke ring within, while the meat turns tender and juicy. It is sliced to order and served simply on butcher paper.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 4–5 kg whole beef brisket
- 3 tbsp coarse salt
- 3 tbsp coarse black pepper
- Oak wood for smoking
Method
- Trim the hard fat, leaving about 5 mm on the fat cap.
- Mix salt and pepper and season the brisket evenly on all sides.
- Smoke at 110–120 °C over oak until the internal temperature reaches about 70 °C and a dark bark forms.
- Wrap in butcher paper and continue cooking until about 93–95 °C and probe-tender, 10–12 hours in total.
- Rest wrapped for at least 1 hour, then slice against the grain.
How to make it lighter
- Choose slices from the lean 'flat' rather than the fattier 'point'.
- Trim off the outer fat layer on your plate.
- Pair with pickles, onions and a vegetable side instead of heavy sides.
History
Brisket barbecue is usually traced to Central Texas, where meat markets run by German and Czech immigrants smoked meats in the late 19th and early 20th centuries. The salt-and-pepper style over post oak remains the hallmark of Central Texas barbecue.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →