Beef Brisket (Texas)

There are plenty of barbecue joints throughout Texas, and amongst them, a variety of cooking styles and regional favourites. But when we asked our Texan readers what one dish represents their state, the answer was a traditional Texas Brisket - by a landslide. Del King's brisket recipe calls for the meat to be coated with yellow mustard and a spicy rub and then smoked for over nine hours. The resulting flavourful beef brisket meat is well worth the wait.

6 lbs beef brisket
1 Tbsp. yellow mustard
¼ cup dark brown sugar
¾ cup ground paprika
2 Tbsp. chipotle chili powder
¼ cup black pepper, freshly ground
2 Tbsp. garlic powder
¼ cup sea salt
2 Tbsp. onion powder
1 Tbsp. ground cayenne pepper

Trim the fat cap on the brisket to about ¼-⅛”. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat.

Place the brisket in a preheated 194°F (90°C) to 205°F (96°C) smoker until the meat reaches an internal temperature of 185°F (85°C) to 195°F (90°C), about 1½ hours per pound.

Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.

Makes 4-6 servings.