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Texas Style Brisket
Matt Pittman of Meat Church
Beef & Lamb
Roast
This brisket is wonderful alone or served with soft tortillas and taco toppings.
Ingredients
- One 10 to 12 lb (4.5 to 5.5 kg) whole packer brisket (Choice or higher)
Brisket Rub Ingredients
- 1 cup (240 ml) coarsely ground pepper
- 1 cup (240 ml) non-iodized salt
- ¼ cup (60 ml) granulated garlic
- ¼ cup (60 ml) onion powder
- ¼ cup (60 ml) paprika
Equipment
- convEGGtor
Directions
- Mix the rub ingredients (listed below) in a large bowl
- This mix will make more than you need for one brisket; store the remainder in an airtight container
- Trim the excess fat and silver skin from the brisket
- Remove any “hard” pieces of fat as they will not render off during the cooking process
- Trim the fat off the bottom of the brisket leaving only ¼ in (6 mm) fat
- Apply rub to all sides of the meat liberally
- Cover the brisket and place in the refrigerator to marinate overnight
- Set the Egg for indirect cooking with the convEGGtor at 250°F/121°C
- Place the brisket on the grid, fat-side down
- When the meat reaches an internal temperature of 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil
- The bark will have formed nicely by this point
- Continue to smoke the brisket until the meat is “probe tender,” which means when you probe it there is no resistance
- Each piece of meat is different but this will likely be at an internal temperature of between 200-202°F/93-94°C
- Remove the brisket from the EGG, wrap in a towel and place in a cooler for at least one hour
- This will allow the juices to re-distribute in the meat
- Unwrap the brisket and slice against the grain
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