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. Costco in the southwest is usually a good bet for Prime briskets, but we also highly recommend our friends at Texas Craft Wagyu for the best briskets we've ever seen or tasted. #SpiceConfidently #EssenceOfFlavor #CasaMSpice
— Mike Hernandez
FOR THE MEAT
- Casa M Spice Co™ Cattle Drive™ or Uncontrolled Cattle Drive™
- Beef Brisket (USDA Prime or better yields best results) and we highly recommend Texas Craft Wagyu
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
We suggest placing the brisket into a plastic storage bin at this point since it minimizes waste and is useful for the “dry brine” step.
Sprinkle the brisket with salt at about 1/4 teaspoon of table salt per pound of brisket.
Sprinkle the brisket with Casa M Spice Co™ Uncontrolled Cattle Drive™ to taste. Our stainless steel shakers are the perfect delivery method. For our 15 pound brisket it was about 4 tablespoon of Uncontrolled cattle drive per side, but since you adjust the rub to your preferences for flavor not salt, you can add more or less depending on your preference.
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 brisket.
Load (we like a mix of hickory, mesquite, and apple) and heat your smoker to 250°F.
Move the brisket into the smoker and heat until its core temperature reaches 200°F. In our smoker, that took about 12 hours starting at 34°F from the refrigerator.
Remove the brisket from the smoker and let it rest and cool to 160°F internal temperature.
If you are holding for later service, wrap loosely in butcher paper and place into a cooler to hold temp.
When you are ready to serve, place the brisket onto a cutting board and cut at the base of the point muscle (the part that rises off the flat and looks like a hill) across and through the flat muscle. The flat is what is called "lean cut brisket" here and the point/flat combo is what is called "moist cut brisket" here. Cut them separately across the grain and serve on a platter.