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!
FOR THE MEAT
- Casa M Spice Co™ Cattle Drive™ or Uncontrolled Cattle Drive™
- Beef Brisket (USDA Prime or better yields best results)
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 coulette into a plastic storage bin at this point since it minimizes waste and is useful for the “dry brine” step.
Sprinkle the coulette with salt at about 1/4 teaspoon of table salt per pound of brisket.
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.
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.
Load (we like a mix of hickory, mesquite, and apple) and heat your smoker to 170°F.
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.
Remove from the smoker, put into a vacuum bag along with 2 sprigs of rosemary per side. Seal the bag.
Add the bag to the preheated water oven/bath and cook for 6 hours.
Preheat your grill for high heat.
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.
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!