If you love Texas style brisket but don’t have a smoker, this is the recipe for you. Not only does this brisket rival outdoor low and slow BBQ but it’s also easier to control in the oven. No liquid smoke or pink salt used here.
Links to the special dry rub ingredients down below
Ingredients
Dry Rub:
40g black pepper
20g paprika
20g brown sugar
10g coffee
10g garlic powder
5g onion powder
15g powdered smoke
1g smoked salt per 100g of meat after trimming
1 whole packer brisket
1. Mix all the rub ingredients together and trim the brisket, removing any thin parts and excess fat. Season with smoked salt and apply the rub all over.
2. Heat oven to 250F and cook uncovered for 6 hours.
3. Check if the brisket formed a dark bark. Remove from the oven and wrap rightly in tallow soaked butcher paper or aluminum foil.
4. Increase oven to 275F and cook for 4 more hours or until internal temp of 203F. Time may vary depending on the size of the brisket. It’s done when fat has fully softened and the meat no longer feels tight.
5. Allow brisket to cool and rest in the oven before slicing, at least 2 hours. The longer the rest, the better. 140F is a good temperature to slice.
Hickory Smoked Salt https://amzn.to/43GwZhn
Hickory Powdered Smoke https://amzn.to/3Pjvt0n
The links to the above products are affiliate links and I get a commission every time you purchase a product through my link.
source
