How to Cook a Mouthwatering Texas-Style Angus Brisket

When you think of Texas-style Angus brisket, do images of standing in line to devour this mouthwatering dish at your favorite BBQ joint come to mind? Have you ever wondered if it’s possible to recreate that incredible flavor at home? Well, the good news is that not only can you make it yourself, but we’re here to guide you on this low and slow journey to BBQ heaven.

The Ingredients You’ll Need

  • Beef Brisket
  • Salt & Pepper
  • Butcher’s paper (or aluminum foil)
  • A refreshing beverage or two to keep you company during the wait

The Preparation

Cooking a beef brisket, even an Angus brisket, doesn’t have to be as daunting as some make it out to be. With proper preparation and a good understanding of your cooking equipment, you can dive right into the process. Before firing up the smoker, here are a few things to take care of:

First things first, make sure to clean your pit. This is going to be a long cook, and you want the best conditions for your meat to shine.

Next, trim the brisket. Remove any silverskin and excess fat that won’t render down during cooking. The marbling inside the brisket will provide ample flavor, especially when working with higher grade beef. Be sure to round off any sharp edges to prevent burning during the cook.

Finally, it’s time to season the meat. For our Texas-style Angus brisket, we kept it simple with just salt and pepper. However, BBQ is all about experimentation, so feel free to get creative and add your own twist.

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Let the Cooking Begin

Now it’s time to get those coals red-hot. Once you have a healthy bed of coals and enough fuel to last a few hours, set up your smoker for low and slow cooking. Maintain a cooking temperature of around 250ºF (121ºC). Add your preferred smoke wood, and when everything is ready, place the beef brisket over indirect heat.

Many ask, “What’s the benefit of cooking low and slow? Is the extra time really worth it?” Well, the answer lies in your personal preferences. Cooking at a slower pace allows for more smoky flavor to infuse the meat. Additionally, when dealing with well-marbled beef like Angus, giving it enough time to render down will result in a tender, flavorful brisket. However, if you prefer to eat sooner rather than later, cooking hot and fast is also an option. The choice is yours!

Allow the brisket to luxuriate in the heat until it reaches the perfect color. Once the bark appears dark and almost black, it’s time to move on to the next step.

When the color is right, go ahead and wrap the brisket. Choose between butcher’s paper or aluminum foil. There’s an ongoing debate about which is better, but in the end, it’s up to your personal preference. For this cook, we used butcher’s paper.

The Moment of Truth

Return the wrapped Texas-style Angus brisket to the cooker. Start monitoring the internal temperature closely, and once it reaches 203ºF (95ºC), it’s time to pull it off. To let the meat steam and halt the cooking process, open up the paper or foil before allowing it to rest. This step is crucial for achieving a truly juicy and tender brisket.

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Now that you’ve mastered the art of cooking the perfect Texas-style Angus brisket, you can sit back, carve into it, and savor every succulent bite.

Enjoy your delicious creation and remember, if you ever find yourself craving more irresistible BBQ, visit Rowdy Hog Smokin BBQ for an unforgettable experience.

Texas Style Brisket