Perfect and Simple Texas Brisket Recipe using Costco Beef Brisket

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Start preparing the brisket on Friday afternoon and smoke it on Saturday.

Trim the brisket by removing overly thick layers of fat, about 1/4 inch is perfect.

Check for and remove any silver skin from the brisket.

Trim the corners of the brisket to prevent burning.

Save the trim pieces (except for silver skin) to render down into tallow later.

Apply yellow mustard as a bonding agent for the seasoning.

Season the brisket with a simple mix of kosher salt, coarse black pepper, garlic powder, and onion powder.

Cover the seasoned brisket and refrigerate until the next morning.

At 3:30 a.m., start the fire in the smoker using cherry wood.

Take the brisket out of the fridge to warm up slightly before smoking.

After about 40 minutes, place the brisket in the smoker fat side up.

Monitor the smoker temperature, aiming to keep it steady at 165°F.

Smoke the brisket for 6 to 8 hours, closely monitoring the temperature.

Render the trim fat pieces over low heat for a few hours to make tallow.

After 6 to 8 hours, raise the smoker temperature to approximately 200°F.

When the brisket reaches around 165°F, wrap it in butcher paper.

Pour the rendered tallow over the wrapped brisket.

Return the wrapped brisket to the smoker and wait until it reaches an internal temperature of 195 to 205°F.

Increase the smoker temperature to about 250°F for the final smoking period.

Once the brisket reaches the desired temperature, remove it from the smoker and let it rest wrapped for at least 1 hour.

Slice the brisket against the grain for maximum tenderness.

Cooking Techniques

Equipment Needed

Spice Level: