Intenté BRISKET ESTILO TEXANO 12 HORAS EN EL AHUMADOR

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is more affordable and still yields tender results.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup with spices

Homemade sauce can reduce sugar and additives.

wood chips

🥗Healthier: herbs for flavoring

💰Cheaper: aluminum foil packets

Herbs can add flavor without the need for chips.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth provides flavor with fewer calories.

Trim the brisket, leaving a 1 cm layer of fat for moisture.

Cut off excess fat with a serrated knife, leaving a quarter-inch of fat attached to the meat.

Prepare the rub using 6 tablespoons black pepper, 2 tablespoons sugar, 2 tablespoons onion powder, 4 teaspoons mustard powder, 4 teaspoons garlic powder, 4 teaspoons chili powder, and 2 teaspoons cayenne pepper.

Mix the rub ingredients in a bowl and store in a shaker for even application.

Sprinkle the rub evenly over the brisket, using about 7 teaspoons for a 7 kg piece.

Preheat the smoker to 225°F (107°C) and add water to a tray for moisture.

Place the brisket in the smoker fat side up and smoke for 12 to 14 hours, monitoring the internal temperature.

Prepare a barbecue sauce by caramelizing 1 tablespoon of butter with finely chopped onion for about 5 minutes, then adding minced garlic and green peppers for another minute.

Add the spices to the onion mixture and cook for another minute before adding liquids: 1/4 cup ketchup, 1/4 cup apple cider vinegar, 2 cups chicken broth, 1 cup lager beer, 3 tablespoons Worcestershire sauce, and 2 tablespoons brown sugar.

Simmer the barbecue sauce until well combined and thickened.

Cooking Techniques

Equipment Needed

Spice Level: