How do I cook a bbq team-worthy texas brisket?

Take your BBQ skills to the next level with our 'BBQ team-worthy Texas brisket' recipe. Impress your friends and family with this smokin' centerpiece!

You'll need

Items needed to answer the question, How do I cook a BBQ team-worthy Texas brisket. Items include: Brisket Salt Pepper Garlic powder Paprika Wood chips Mop sauce

Brisket 1 whole brisket (around 12 pounds)
Salt 1/4 cup
Pepper 1/4 cup
Garlic powder 2 tablespoons
Paprika 2 tablespoons
Wood chips 2 cups
Mop sauce 1 cup

Take note
Handle raw meat with caution and always ensure it reaches a safe internal temperature to prevent foodborne illnesses. Also, be prepared for your guests to become utterly obsessed with your brisket and demand it at every gathering from now on.

1

Season that Brisket

Start by generously seasoning your brisket with a mix of salt, pepper, garlic powder, and paprika. Go ahead and give it a massage, show that brisket some love!

2

Get the Smoker Ready

Preheat your smoker to 225°F (107°C). Use your favorite type of wood, like oak or hickory, for that authentic Texas flavor. Now, it's time to let the smoke work its magic!

3

Time to Smoke

Place your seasoned brisket on the smoker, fat-side up, and let it smoke for about 1 hour per pound. This low and slow process will give you a juicy and tender brisket that will make taste buds sing.

4

Mop that Brisket

Throughout the smoking process, every hour or so, mop your brisket with a flavorful mop sauce. This will add moisture and enhance the smoky flavor. Don't be stingy with that sauce!

5

Wrap it Up

Once your brisket reaches an internal temperature of 165°F (74°C), it's time to wrap it up in aluminum foil. This step helps to lock in moisture and further tenderize the meat.

6

Finish Line

Continue smoking until your brisket reaches an internal temperature of 195°F (90°C). This is the sweet spot for perfect tenderness and flavor. If you want to go even further, aim for 203°F (95°C) for that ultimate melt-in-your-mouth experience.

7

Rest and Slice

Remove the brisket from the smoker and let it rest for about 30 minutes. This allows the juices to redistribute and the flavors to settle. Finally, grab that big knife and slice your brisket against the grain. It's time to dig in!