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Texas Style Brisket on the El Rey

Texas Style Brisket on the El Rey

Indulge in the art of smoking Texas style brisket with this mouthwatering yet easy recipe. Tender, juicy, and packed with smoky flavors, it's the ultimate centerpiece for your barbecue feast. Let's dive in!  

You Will Need

  • Whole Brisket
  • Yellow mustard
  • Kosmo's Q Cow Cover rub
  • Kosmo's Q SPG rub
  • Butcher paper
  • Disposable pan
  • Saran wrap

The Prep

To begin, preheat your smoker to 300°F (149°C) and prepare some pecan wood for that delightful smoky flavor.

Next, it's time to give the brisket some love. Texas-style trimming is the way to go: Leave a good amount of fat on there to ensure it stays moist and flavorful, but trim off any tough or rubbery fat. We want it to be aerodynamic for optimal cooking. Oh, and don't discard those fat trimmings just yet! Save them in a disposable pan because we'll be using them to make some delicious beef tallow.

It's time to add some flavor. We'll use yellow mustard as a binder, then generously season the brisket with a Cow Cover and SPG rub combo. Letting the brisket sweat through the rub for 10-15 minutes allows the flavors to meld and penetrate the meat, resulting in a depth of taste that is simply irresistible.

The Cook

Gently place the seasoned brisket on the smoker, fat side up, and position it away from the direct heat source. This allows for even cooking and prevents the rub from burning. Also position the pan with the reserved fat trimmings between the brisket and the heat source. This acts as a shield while allowing the fat to render down into luscious beef tallow.

Once the brisket is on, bring the cooking temp down to 225°F (107°C). Keep an eye on the temperature and add wood as needed to maintain it. If you're cooking overnight, don't forget to set some alarms!

Once the internal temperature of the brisket hits 165-170°F (approx. 75°C), it's time to remove it from the smoker to wrap it. Pour some beef tallow over the drier areas of the brisket to add moisture and flavor, then wrap tightly in butcher paper.

Return the wrapped brisket to the pit, but this time crank up the temperature to 250°F (121°C). This is the final stretch. Cook to an internal temp of 198-202°F (approx. 94°C), then bring the brisket inside.

The Payoff

With the cooking complete, the only thing left is to let the brisket rest. Here's a pro tip for a brisket that's butter throughout: keep the butcher paper intact and wrap it in two layers of saran wrap. This creates a seal that allows the meat to reabsorb its own juices, resulting in an incredibly moist and flavorful final product.

And finally comes the moment you've been waiting for. Unwrap the brisket, slice it against the grain to ensure maximum tenderness, and get ready to indulge in a feast like no other. Serve with your favorite barbecue sides like creamy coleslaw, tangy pickles, and freshly baked cornbread, and enjoy.

Catch you on the next one!

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