1/2 cup Apple Cider Vinegar
To Taste, Brisket Rub
3 cups Water
10 lbs Whole Packer Beef Brisket
In the Lone Star State, barbeque is all about beef, specifically brisket. Inspired by the Pitmasters of Texas, this full packer beef brisket is slow smoked with few ingredients to enhance the natural flavors of this tender cut. The brisket (from the cow's breast or lower chest) is rich in connective tissue and results in mouthwatering tender pieces when smoked low and slow. This version is seasoned with your favorite Brisket Rub, sprayed with a simple mixture of apple cider vinegar and water, then crutched until juicy and tender.
In order to emphasize the smoky, rich flavors in this Texas-Style recipe, we recommend using our Texas Mesquite Hardwood Pellets.
Note: A whole brisket will take about 1 to 1 hour 15 minutes per pound to smoke at 250° F.
Having trouble finding the right grade of meat for this recipe? When you go to your butcher, ask for Prime or Wagyu Grade Brisket which contain better marbling, keeping your Brisket nice and moist.