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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. 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

ingredients

FOR THE MEAT
  • Casa M Spice Co™ Cattle Drive™ or Uncontrolled Cattle Drive™
  • Salt
  • Beef Brisket (USDA Prime or better yields best results) and we highly recommend Texas Craft Wagyu

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

  • 2.

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

  • 3.

    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.

  • 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 brisket.

  • 5.

    Load (we like a mix of hickory, mesquite, and apple) and heat your smoker to 250°F.

  • 6.

    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.

  • 7.

    Remove the brisket from the smoker and let it rest and cool to 160°F internal temperature.

  • 8.

    If you are holding for later service, wrap loosely in butcher paper and place into a cooler to hold temp.

  • 9.

    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.

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