Get ready to sink your teeth into the ultimate Texas-style brisket, where every bite is a celebration of rich, smoky goodness. Using Claibe's best brisket rub, "Texas Style", this brisket is seasoned to perfection, smoked low and slow, and wrapped with a luxurious layer of beef tallow, (Goldee's Method). This technique creates an unbelievably tender and juicy brisket with a bark that’s perfectly balanced between crispy and soft. Whether you’re a seasoned pitmaster or just firing up your smoker for the first time, this recipe will guide you to brisket nirvana.
Ingredients:
1 whole brisket (about 13 pounds, trimmed)
Claibe's "Texas Style" Rub
¼ cup warm water
½ cup beef tallow
Texas Post Oak wood for smoking
The Prep:
Trimming the Brisket: Start by trimming your brisket to give it that aerodynamic look. Remove excess fat, leaving a ¼-inch fat cap on top, and round off the edges for a smooth, consistent shape.
Binding & Seasoning: Instead of mustard, brush the fat cap with warm water to help the rub adhere better. Generously apply Claibe's "Texas Style" Rub on all sides of the brisket, pressing it in to ensure it sticks well. Let the brisket sit at room temperature for about 15 minutes.
The Cook:
Preheat your smoker to 250°F using Texas Post Oak wood. Place the brisket on the top shelf, fat cap up, and smoke it unwrapped for 12 hours. This will allow the brisket to develop a deep, flavorful bark.
After 12 hours, check the internal temperature. When the brisket reaches 198-200°F and probes like butter, it’s time to wrap. Lay out two sheets of aluminum foil, add a generous amount of beef tallow, and wrap the brisket tightly. This tallow wrap helps to soften the bark and adds extra moisture to the meat.
Holding:
Place the wrapped brisket in an electric smoker or holding oven at 140°F for another 12 hours before serving. This step allows the brisket to rest and absorb all those delicious juices, resulting in a melt-in-your-mouth texture.
Additional Notes:
Nutritional Information: Each serving is high in protein and rich in healthy fats from the beef tallow. This recipe is keto-friendly.
Variations: For a spicier kick, add Claibe's Texas VooDoo Spice Rub to the mix.
Pro Tip: The key to a perfect brisket is patience. Low and slow is the way to go, so resist the urge to rush the process.
Serving:
Slice the brisket against the grain and serve it with classic BBQ sides like creamy coleslaw, jalapeño cornbread, and cream corn. A cold, crisp lager or a smoky bourbon pairs beautifully with this rich, hearty brisket.
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