Loading... Please wait...

Texas Style Brisket

  • REC TEC Brisket


Product Description

 

Contributor:

Bill Wyko of Tucson, AZ

Ingredients:

  • 2 to 3tbsp coarsely ground black pepper
  • 2tbsp table salt
  • 1tbsp granulated white sugar
  • 1tbsp onion powder
  • 2tsp mustard powder
  • 2tsp garlic powder
  • 2tsp chili or ancho powder
  • 1tsp chipotle or cayenne powder
Instructions:
 
  1. Trim fat to about a quarter inch, inject brisket with beef broth.
  2. Rub brisket liberally with Veggie oil.
  3. Apply an even coat of the rub all over and wrap with foil.
  4. Let sit in the fridge overnight.
  5. Next day, remove foil, put temp probe in the thick side of the brisket.
  6. Set your REC TEC to 225ºF.
  7. Place brisket fat side down in the REC TEC, close the lid and walk away.
    • I let it cook right through the stall.
    • Some prefer to use the Texas crutch method and wrap it in foil at 160ºF.
  8. Cook until you have an internal temp of 190 to 200ºF.
  9. Once done, wrap in foil and let rest for about 30 to 45 minutes.
  10. Now for the good part, slice it up and serve the way you see fit.

Serving Suggestions:

  • 1 or more
  • Get yours first before it's gone!

Notes:

  • First the rub, This is a derivative of Meatheads rub for brisket. I use this on steaks and burgers too. This rub is extraordinary and makes the brisket recipe stand out.
Write a Review

Product Reviews

  1. Burnt ends

    Posted by on 8th Aug 2016

    What about seperating the point from the flat. Pork butts have been GREAT, want a little more info.


  2. update on internal temp

    Posted by on 20th Jan 2015

    I have been taking the temp to 203 to 205 & it seems to get even better. It has also been suggested to take the salt out of the rub recipe, put the salt on the meat by itself the night before, then add the rest of the ingredients with the oil the following day. The salt dissolves in the water from the meat & penetrates better. Some of the spices dissolve in the oil but won't penetrate much so no need for it to be on the meat for long periods of time. Little things that can make a tasty difference. Enjoy.



Sign up for our newsletter

Site Secured by GeoTrust SSL