Aloha! And Happy (almost) 4th Of July!
As some of you might have noticed I’m currently out of Texas and vacationing on the beautiful Hawaiian Island of Kauai. It’s been nice and relaxing trip so far full of golf, reading, beach time, and great Hawaiian food.
While I love Hawaiian food…. I have a bad habit, whenever I leave Texas for more than a few days I try to stuff my face with as much “Texas” food as possible before leaving.
Lucky for me on the way to Hawaii we had a layover in San Antonio, Texas. So I stuffed my face with Chicken Flatus and a Margarita.
But as much as I love Tex-Mex food when I think about true “Texas” food in summer time I have one meal on the mind. Right before the 4th of July I can’t think of anything better to sink my teeth into than a Good Ol’ Plate of Texas BBQ.
This Brisket is super easy to make as long as you have a good piece of meat, a smoker, and most importantly a little time. After all, good things come to those who wait!
Happy 4th Of July Everyone!!!!
Good Ol’ Smoked Texas Brisket
5-1/2 – 6 Pound Full Trimmed Brisket
Mesquite Charcoal (if using a charcoal smoker)
Pecan Wood Chunks
1/4 Cup Apple Cider Vinegar
The Texas Dry Rub
2 Tablespoon Ground Coffee
2 Tablespoon Ancho Chili Powder
1-1/2 Tablespoons Mesquite Seasoning
1 Tablespoon Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Brown Sugar
2 Tablespoon Sea Salt
1 Tablespoon Black Pepper
Mix all the spices together. Pat the brisket dry with paper towel then rub the seasoning all over the brisket. Wrap the brisket tightly in plastic wrap and refrigerate for 12-24 hours.
The Day of Cooking….
Remove the brisket from the refrigerator at least 1 hour prior to cooking.
Once the smoker is up to temperature (225-250) place the brisket inside and let it smoke for 6 hours.
Check the smoker every so often to make sure it is maintaining temperature and adding more charcoal, or wood chunks.
After 6 Hours (or once the brisket had reached an internal temperature of about 170) remove from the smoker.
Wrap it tightly in aluminum foil with 1/4 cup of apple cider vinegar. Place the brisket back on the smoker and cook for another 1-1/2 – 2 hours until a temperature of 200 degrees is reached.
Remove from the smoker and allow the brisket to rest for 45 minutes to 1 hour, keeping it tightly wrapped in the foil. Slice the brisket thin going across the grain serve with Perfect Deviled Eggs, Pinto Beans, Corn Bread, and Old Fashioned Cucumber, Tomato and Sweet Onion Salad.
I served my smoked brisket along with some smoked BBQ chicken as well 🙂