Brisket...Texas Style

Brisket is the quintessential BBQ meat in Texas.  It is something you have to master if you are going to even attempt to win competitions.  It is a trashy and temperamental meat that can easily be overdone turning your masterpiece into a masterpiece of leather.

I found a nice 12 1/2 lb packer brisket at our local grocery store.  I trimmed it, injected it, rubbed it, and let it come to room temperature.  My injection and rub for brisket is really simple.  Beef just tastes good and I don't want to screw with the flavor too much.  My injection is a little beef stock spiked with some Worcestershire sauce and salt and pepper.  My rub is done the Texas way...1 part salt, 1 part pepper, 1/4 part garlic powder.  Super simple and super delicious.

I cook my brisket between 225 degrees F and 250 degrees F.  This brisket smoked for 7 hours, got wrapped and cooked for 5 hours more.  I always let my brisket rest for 2 hours in the foil, wrapped in a towel, shoved in a cooler.  I'll let you know my temps whith the pics.

With the cooker at temp the fun begins!

4 hours in and all is going well...First mop was done at this time.  The mop is the same as my injection with the addition of apple juice.

6 1/2 hours in.  Temp was about 165 degrees F so I smoked for another 30 min.

7 hours in.  Temp at this point was 172 degrees F.  Time for the "Texas Crutch".  I cooked for 5 more hours wrapped until the temp was around 190 degrees F.

The finished brisket which had rested for 2 hours...The internal temp was still 182 degrees F.

Great structure and smoke ring!

I sliced up the flat and chopped the point after I removed the burnt ends.

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