Summer BBQ Recipes: My Texas Brisket

Summer is the time of year for fun in the sun and the art that is barbecuing. The smell of hickory fills the air and compels you to immediately go to the backyard and bask in the scent that is BBQ. I am from Texas and I have BBQ running through my veins. I am about to share with you the brisket recipe that rivals all brisket recipes: Mine!

Summer BBQ Recipes My Texas Brisket

For the perfect summer BBQ, I am going to start off with the main course. I am sure you are familiar with brisket. Brisket has to cook for at least 8 hours but it is well worth the wait. To make my version of a mouth watering brisket, the first thing you need to do is go buy one. Don't purchase a wimpy one. Make sure that there is more meat than fat. A good brisket is usually about 10 pounds.

When you get your brisket home, go ahead and start prepping to cook your brisket. You want to leave your meat untrimmed. Rub your brisket down with a dry BBQ rub. I recommend Texas Brothers BBQ Dry Rub if you can get it. Make sure that the fat side of the brisket is facing downward so the seasoning distributes properly. Now your brisket is ready for the smoker. If you do not have a smoker, you can use your BBQ grill as one. Make sure you smoke the brisket at 350 degrees for 2 hours with good accent wood chips like hickory or apple wood.

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When the 2 hours are up, take the brisket out of the smoker. You are now going to cook the brisket in the oven. Put the brisket into a turkey pan or a deep baking pan and pour a can of your favorite beer over the brisket. Do not spill the beer! This is alcohol abuse. At this point, I normally lightly coat my brisket with Tony Chachere's Creole Seasoning but a handful of salt will do just fine. I know that it is bad for you but you don't eat brisket every day. Indulge yourself.

It would be great if your pan has a lid. If it doesn't, cover the pan snugly with aluminum foil. Put the brisket in the oven at around 275 to 300 degrees and let it cook for 7 or 8 hours. Use a meat thermometer to check the inner temperature every once in a while. The inner temperature needs to stay at around 200 degrees for at least 2 hours.

Now that your brisket is cooking, you have 8 hours to kill. This is time where you can make your potato salad, BBQ beans, and corn on the cob. Once your timer goes off for the oven, take your brisket out and let it cool off. Get your backyard picnic table ready for the feast. Don't forget the sweet tea and enjoy!

About the Author William Clay

William Clay is a BBQ enthusiast dedicated to sharing his grilling (and overall cooking) expertise with FireFoodChef's readers.