American🥩 Meat

My Dad's Texas Brisket

Name: My Dad's Texas Brisket
Total time: 7 h 55 min
Cuisine: American
Ingredients: 16 lb beef brisket; ~3 tbsp mustard; ~3 tbsp salt; ~2 tbsp black pepper; ~3 tbsp beef tallow; ~3 sheets aluminum foil; ~1 cup barbecue sauce; ~4-6 Texas toast; ~1 onion; ~1 cup pickles; ~2-3 jalapeño

⏱ 475 min

A traditional Texas-style smoked brisket prepared the old-school way, not the modern low-and-slow barbecue house method. The meat is quickly seared over high heat on both sides, then smoked at low temperature and wrapped in foil until done. This classic home recipe was historically cooked for family celebrations, weddings, and special occasions.

High-protein

Adapted from a video by ArnieTex

Before "Texas Style Brisket" there was My Dad's Brisket Recipe (Cooked on the Recteq X-Fire Pro)

Watch on YouTube

Ingredients

beef brisketwhole brisket, minimal trimming16 lb
mustardto help seasoning adhere to the meat~3 tbspest.
saltas part of the salt and pepper seasoning blend~3 tbspest.
black pepperas part of the salt and pepper seasoning blend~2 tbspest.
beef tallowmodern addition, applied to the meat before wrapping~3 tbspest.
aluminum foilused for wrapping; retains au jus and collagen~3 sheetsest.
barbecue sauce

Steps

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1
Slather mustard evenly on both sides of the brisket to help the seasoning adhere.
2
Season both sides generously and evenly with a salt and pepper blend.
3
Preheat the pellet grill to high heat (grill mode) with the lid open, allowing it to reach the hottest temperature.
4
Place the seasoned brisket over high heat and sear both sides, flipping multiple times until a nice golden-brown color and char develops. Judge by appearance rather than counting flips.
5
After searing, switch the grill to smoke mode and set the temperature to 225°F. Close the baffles to stop direct flames and then close the lid.
6
Let the brisket cook in smoke mode at 225°F for approximately 45 minutes without opening the lid.
7
Open the lid and rotate the brisket 180 degrees for even cooking, then close the lid and continue cooking for another 45 minutes.
8
Remove the brisket, apply beef tallow to the surface, season with additional salt and pepper, then wrap it in two layers of foil starting from the bottom and folding upward to retain juices.
9
Place the wrapped brisket back in the grill and continue cooking at 225°F for 2 hours, using meat probes to monitor the internal temperature at both the flat and point ends.
10
After 2 hours, rotate the brisket 180 degrees and increase the grill temperature to 250°F to finish cooking more quickly.
11
Continue cooking until the internal temperature reaches 192°F, then reduce the heat back to 225°F to finish slowly until the internal temperature reaches 203-205°F.
12
When the brisket reaches an internal temperature of 203°F, turn off the grill. Remove the brisket and let it rest for at least 1 hour.
13
Unwrap the foil and mix the collected tallow and au jus with the barbecue sauce.
14
Slice the brisket thinly, about pencil thickness or 1/4 inch, starting from one end and cutting all the way across to maintain texture.
15
Lay out the brisket slices and drizzle the sauce mixture evenly across all the meat.
16
Build a sandwich on Texas toast with sliced brisket (combining both flat and point cuts), topped with onion, pickles, jalapeño, and additional sauce.

My Dad's Texas Brisket

Ingredients

Steps

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