Austin BBQ Brisket No 8 in USA TOP 10 Street Foods
- Description: Slow-smoked beef brisket, seasoned with a simple rub of salt and pepper, resulting in tender, flavorful meat with a perfect bark.
- Best Spot: Franklin Barbecue.
- Why It’s the Best: Austin’s BBQ brisket is legendary for its smoky flavor and melt-in-your-mouth texture, making it a must-try for meat lovers.
To create an authentic Austin-style BBQ brisket at home, follow this unique recipe that captures the essence of Texas barbecue. Known for its smoky flavor, tender texture, and delicious bark, this brisket will impress your family and friends.
Ingredients
- For the Brisket:
- 1 whole packer brisket (10-12 pounds), trimmed
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika (optional, for added depth)
- For Smoking:
- 2-3 chunks of oak or hickory wood for smoking
- Water pan (optional, to maintain moisture)
Instructions
1. Prepare the Brisket:Start by trimming the brisket. Leave about 1/4 inch of fat on the top to keep the meat moist during cooking. This fat cap will render down and add flavor.In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Generously rub this spice mixture all over the brisket, ensuring even coverage on both sides. Wrap the brisket in plastic wrap and refrigerate for at least 8 hours, preferably overnight. This allows the flavors to penetrate the meat.
2. Preheat the Smoker:Set your smoker to 225°F (107°C). If using a charcoal smoker, arrange the coals on one side and place a water pan on the other to help maintain moisture. For electric or pellet smokers, simply set the temperature and add wood chunks as needed.
3. Smoke the Brisket:Once the smoker is ready, place the brisket fat-side up on the grill grate. Insert a meat thermometer into the thickest part of the brisket to monitor the internal temperature.Smoke the brisket for approximately 1 to 1.5 hours per pound, aiming for an internal temperature of around 195°F to 205°F (90°C to 96°C). This range is where the collagen breaks down, resulting in tender, juicy meat.
4. The Texas Crutch (Optional):After about 5-6 hours of smoking, when the brisket reaches an internal temperature of around 160°F (71°C), you can wrap it in butcher paper or aluminum foil. This technique, known as the Texas Crutch, helps retain moisture and speeds up the cooking process. If you prefer a thicker bark, you can skip this step and continue smoking without wrapping.
5. Resting the Brisket:Once the brisket reaches your desired internal temperature, remove it from the smoker and let it rest for at least 30 minutes, wrapped in a towel or butcher paper. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is flavorful and moist.
6. Slice and Serve:After resting, slice the brisket against the grain into 1/4-inch thick slices. Serve it on butcher paper or a platter, accompanied by classic sides like coleslaw, baked beans, or potato salad.
Tips for Success
- Wood Choice: Oak is a classic choice for Texas brisket, providing a mild flavor. Hickory adds a stronger smoke flavor, so you can mix the two for a balanced taste.
- Temperature Control: Maintaining a consistent temperature is key to achieving the perfect brisket. Invest in a good digital meat thermometer to monitor both the smoker and meat temperatures.
- Practice Patience: Smoking brisket is a labor of love. Allow plenty of time for cooking and resting to achieve that tender, melt-in-your-mouth texture.
By following this recipe, you can recreate the mouthwatering experience of Austin BBQ brisket right in your own backyard. Enjoy the smoky, savory goodness that defines Texas barbecue!
