Real Texas BBQ Brisket Recipe S3 Ep369

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be tailored for lower sugar.

Trim the brisket by removing excess fat, leaving about a quarter to three-eighths of an inch of fat on the back.

Identify and trim hard fat deposits on the brisket, ensuring some fat remains for flavor and moisture.

Mix together paprika, cayenne, cumin, onion powder, garlic powder, and salt in a bowl using a whisk.

Rub the spice mixture evenly over the brisket, coating all sides.

Let the brisket marinate with the rub for at least 12 hours, preferably overnight.

Prepare the smoker, using mesquite wood for flavor, and preheat it to between 220°F and 225°F.

Place the brisket in the smoker, fat side up, with the larger end towards the heat source.

Close the smoker and maintain the temperature between 220°F and 225°F during cooking.

Prepare a mop by boiling together beef broth, vinegar, olive oil, black pepper, and salt for about 7-8 minutes.

Apply the mop to the exposed meat side of the brisket every hour during cooking to keep it moist.

After several hours, flip the brisket to ensure even cooking and to develop burnt ends if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary