Recipe – Texas Style Smoked Brisket

My husband is from New Mexico. He likes spicy food. He loves my Texas Style Smoked Brisket. When I prepare it for my son, since he doesn’t eat spicy food, I will remove chili powder and cayenne to reduce the level of spicy.

Brisket: Purchase from Costco

Smoker: Traeger Wood Pellet Smoker purchased from Costco.

  • 1 (4-pound) beef brisket, trimmed
  • 2 tablespoons dark brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne
  • 2 teaspoons dry mustard
  • 2 teaspoons ground cumin
  • Barbecue Sauce, recipe follows
  • Barbecue Sauce:
  • 2 tablespoons vegetable oil
  • 3/4 cup chopped yellow onions
  • 2 tablespoons chopped garlic
  • 4 cups ketchup
  • 1/2 cup dark brown sugar
  • 2 tablespoons cane syrup
  • 1/2 cup apple cider vinegar
  • 1/2 cup yellow mustard
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons hot red pepper sauce
  • 2 teaspoons Essence, recipe follows
  • 1/2 teaspoon red pepper flakes, or more to taste
  • Essence (Emeril’s Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.

Remove the meat from the refrigerator and let come to room temperature.

Allow plenty of time for cooking. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave temperature set to Smoke, and pre-heat, lid closed (10-15 minutes).

Place brisket fat side up on the grill grate, insert thermometer probe and smoke for 4 hours.

After 4 hours turn grill up to 250F.

When internal meat temperature reaches 160F, remove brisket from the grill, add apple juice  and wrap in foil – DO NOT remove thermometer probe.

Place foiled brisket back on grill and cook until internal temperature is 204F.

Remove brisket and allow it to rest in the foil for at least 30 minutes.

Serve with Barbecue Sauce on the side for dipping.

Barbecue Sauce:

In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.

Yield: about 4 cups

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