Smoked Texas Style Brisket Recipe
10-12 Lb beef brisket, fat trimmed to ¼” thickness
⅓ Cup kosher salt
⅓ Cup black pepper
Bradley Flavor Bisquettes – Mesquite
Season the brisket with salt and pepper before preheating your Bradley Smoker with mesquite flavour bisquettes.
Let the brisket sit at room temperature for an hour.
Bring the temperature of your smoker to 225-250°F.
Place brisket, fatty side up in the smoker.
Rotate every 3 hours. If either the top or bottom is coloring much faster than the other, flip over in smoker.
Smoke until meat is very tender, but not falling apart and a temperature of 195°F is reached.
Let the brisket rest at least 30 minutes before slicing against the grain.
Recipe by: Lena Clayton
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavor.Shop Now