When we lived at our Pecan Orchard in New Mexico, we used pecan wood but now that we are back on the Ranch in Texas, it's Mesquite wood all the way. Whether we use Pecan Wood or Mesquite wood, the smoke gives the meat the best flavors, I love both.
We always season the brisket very well with a rub. We have so many different rubs and seasonings but today we are trying out a new rub that I purchased on our last trip to our hometown in Texas.
When the temperature reaches 250-300 degrees, it's time to put the meat on.
But wait! Ok (1) We have a well seasoned brisket, (2) a smoker heated to the proper temperature but I think we missed one key ingredient!
An Adult Beverage!! Yep, something about fueling the fire and seasoning a huge slab of meat makes one very thirsty!
The meat is placed on the grill furthest away from the firebox. The smoke raises from the fire, travels across the meat and exits out the smoke stack. The heat is low and the meat is cooked slow and smoked.
After the brisket has smoked for about 1/2 -1 hour per pound, check the internal temperature of the meat. When the brisket has reached just above 175 degrees, remove from smoker, wrap in heavy foil and place back into smoker. Close down the vents of the smoker to put out the fire and leave it for about 45-60 minutes. Then remove the brisket from the smoker and let the meat rest. The brisket should be done to about 190 degress and will be tender. The trick is cooking it to the point that it is tender but not falling apart.
Also it is important to have the smoke ring. This is the indicator that you have smoked the meat low and slow and it has just the right amount of smoke flavor. See the pinkish line on the top edge of the slices. This is just perfect!
Smoked Beef Brisket with our favorite homemade BBQ Sauce!
Great served with: