Beef Brisket

Ingredients for 10 servings:

• 4 ½ kg beef brisket
• 6 tbsp paprika powder, hot
• 3 tbsp sea salt
• 2 tbsp, heaped garlic powder
• 1 tsp chili powder
• 1 tbsp cayenne pepper
• 1 tbsp black pepper
• 2 tbsp onion powder
• 2 tbsp parsley, dried
• 1 tsp, heaped coriander
• 2 tsp cumin
• 2 tsp oregano
• 500 g butter, melted

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 hours; Total time approx. 10 hours 50 minutes

Texas Style

You will also need 5 kg of logs, e.g. oak, and 25 kg of briquettes, e.g. from Weber. Put the brisket out about two hours before smoking to allow it to reach room temperature and trim it, i.e. remove any visible fat and silver skin. Mix the spices together and rub the mixture well into the brisket, pressing it down. Heat the smoker to approx. 120 – 135 °C. Place the brisket in the smoker and add a log every now and then until you reach an internal temperature of 60 °C. From now on, the meat needs to be basted with melted butter every 45 minutes. It is best to place a bowl or casserole dish under the meat in the smoker to catch any drippings. As soon as the butter is used up, take the collected liquid and baste the meat with it. Once the internal temperature reaches approx. 80 °C, wrap the meat in aluminum foil. After about 9-12 hours, the meat should have an internal temperature of between 92-95°C. Then the meat is done. Remove it from the smoker and let it rest in a warm place for half an hour. After it has rested, remove the meat from the foil and cut off about 2-3 cm from the edges around the thin pieces. These are the burnt ends. Cut them into small cubes and serve them with a dip, such as BBQ sauce. Then cut the main piece into 1.5 cm thick slices. Pay attention to the grain; it should not run in the direction of the cut. Ready to enjoy, e.g. on a sandwich, burger, or just the meat.