Cooking a Slow Smoke BBQ Brisket with Dry Rub

Many people think that getting an authentic Texas barbecue brisket requires going to a Texas smokehouse for the best from the professionals. In reality, you can make your very own authentic Texas brisket at home and it can be reasonably simple. You just need to know the tricks of the trade.

There are a few things needed to make a quality brisket. 1. You need to have quality meat, a great cut of brisket. 2. You need to have a great rub. Casa M Spice Co™ can help you there with a BBQ brisket rub to bring you the tastes of Texas. Finally, 3. You need to have a process for cooking and smoking authentic brisket.

Today, we’re going to detail a few simple steps that will help get you that authentic brisket right in your own backyard.

Selecting a Brisket - You can get brisket in several grades and either trimmed or untrimmed. USDA offers grades starting with Prime at the top and moving down in “fat marbling” to Choice, then Select. Select grade cuts rarely have enough fat marbling to yield a juicy smoked brisket. Most but not all grocery store branded cuts are Choice grade. Some briskets are sold trimmed with the fat removed, but most often pitmasters suggest at least ¼” of fat left on the brisket to produce the best results. The fat actually compliments the meat during the cooking process and moisture to the end product. Consider it another element to adding great flavor.

Seasoning - Salting is the first step to generating a great smoked brisket. We recommend 1/4 teaspoon of salt per pound of brisket. Once the whole brisket is salted, the next step is applying the dry rub. Casa M Spice Co™ Cattle Drive™ BBQ brisket rub, which is low in sodium, has no MSG, and no fillers, allows you to add as much or as little flavor as you want. Apply the desired amount making sure the entire brisket is covered in the dry rub. One of the secrets of Cattle Drive™ is that it contains a small amount of sugar that helps it cling to the brisket, locking in the flavor and creating a caramelized layer on the outside of the brisket (the bark) for that authentic Texas-style taste.

Place in the Smoker - Once the brisket is seasoned with the BBQ brisket rub, it is ready for the smoker. Preheat the smoker to 225℉ and load with your preferred flavor wood (i.e. mesquite, hickory, pecan, oak). Once preheated, place the brisket into the smoker with the fat cap facing up to allow the rendered fat to continually baste the brisket during the cooking process.

The Smoking Process - Once the brisket is in the smoker is when the exercise in patience starts. The process from start to finish will be roughly 12 hours for a 12-14 pound brisket. When the internal temperature of the brisket reaches about 150℉, it will go into what is called a "stall" where the brisket will cool itself as liquids evaporate from the surface. Be patient and continue cooking at a stable 225℉ until the internal temperature reaches 203℉. The outer layer will caramelize and the meat will absorb the seasoning to bring out the natural flavors and come out with that unique and very desirable bark. It is a slow process that requires patience, but one that is well worth the wait.

Carving - Typically briskets are carved by cutting across the grain at the base of the point muscle through the flat muscle, then cut along the fat layer between the point and flat muscle to separate them. Finally, cut each of the three pieces across the grain and place on a platter.

Between using a great BBQ brisket rub, the right cut of meat, and the proper cooking technique for smoking meat, you can create that great smoky, spicy, juicy brisket taste that is authentic to Texas right in your own backyard. With Casa M Spice Co™, we provide the seasonings that can take your barbecue dishes to the next level. Our seasonings have been crafted and perfected over two decades and we want to share them with you so you can bring the taste of Texas, Cajun flavors, and Southwestern spice into your kitchen and enjoy them. Try our many spice blends to discover your favorite and enjoy the great taste of barbecue. Here’s to good food!


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