Smoked Texas Brisket

Smoked Texas Brisket

Brisket is such a Texas tradition, but many think that that signature flavor they taste and bark they see on great looking briskets must require professional preparation to obtain. With our Cattle Drive™ and Uncontrolled Cattle Drive™ blends, we have the flavor and bark already included in the seasoning blend. Our secret is adding a little sugar to our Cattle Drive™ blend so the seasoning clings to the brisket infusing it with flavor and forming that signature caramelized layer, a bark that is simply irresistible. Because Cattle Drive is a low sodium blend, the amount of Cattle Drive can be varied depending on the amount of flavor and chile-based heat desired. We suggest finding a source for USDA Prime Brisket where possible (USDA Choice in a pinch). It is the marbling in the meat that keeps it moist at the higher than usual final target temperature (200℉) and also carries the flavors of the seasoning throughout the brisket. Spice Confidently!

ingredients

FOR THE MEAT
  • Casa M Spice Co™ Cattle Drive™ or Uncontrolled Cattle Drive™
  • Salt
  • Beef Brisket (USDA Prime or better yields best results)

FEATURED QUOTE

Our secret is adding a little sugar to our Cattle Drive™ blend so the seasoning clings to the brisket infusing it with flavor and forming that signature caramelized layer, a bark that is simply irresistible.

- Mike Hernandez

LET’S GET COOKING

  • 1.

    We suggest placing the coulette into a plastic storage bin at this point since it minimizes waste and is useful for the “dry brine” step.

  • 2.

    Sprinkle the coulette with salt at about 1/4 teaspoon of table salt per pound of brisket.

  • 3.

    Sprinkle the coulette with Casa M Spice Co™ Uncontrolled Cattle Drive™ to taste. Our stainless steel shakers are the perfect delivery method. For our 2.75 pound coulette it was about 1 tablespoon of Uncontrolled cattle drive per side.

  • 4.

    Place the cover on the bin (or place food film over it) and refrigerate for at least 2 hours up to overnight to dry brine the coulette.

  • 5.

    Load (we like a mix of hickory, mesquite, and apple) and heat your smoker to 170°F.

  • 6.

    Move the coulette into the smoker and heat until its core temperature is 100°F. In our smoker, that took about 90 minutes starting at 34°F from the refrigerator.

  • 7.

    Remove from the smoker, put into a vacuum bag along with 2 sprigs of rosemary per side. Seal the bag.

  • 8.

    Add the bag to the preheated water oven/bath and cook for 6 hours.

  • 9.

    Preheat your grill for high heat.

  • 10.

    Remove the coulette from the bag, discard the bag and rosemary, sear it on your grill (about 1 minute per side) and remove from the grill.

  • 11.

    Prepare your camera and tastebuds for the most amazing flavor ever… slice, try to photograph while fending off attempts to steal cut pieces, and enjoy!

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