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Nutrition Facts
Serving Size 258 g
(Approx. 14 Servings)
Amount Per Serving
Calories 680 Calories From Fat 360
% Daily Value*
Total Fat 40 g 62%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 245 mg 82%
Sodium 2010 mg 84%
Total Carbohydrate 9 g 3%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 67 g
Vitamin A 20% • Iron 35%
Vitamin C 2% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Smoked Brisket

Prep Time
8 hours
Cook Time
12 hours
Total Time
20 hours
Serves
14  People

Ingredients

Recipe makes 14 Servings

8 Lb beef brisket, trimmed
1/4 cup(s) brown sugar
1/4 cup(s) kosher salt
2 Tbsp chili powder
2 Tbsp morton & bassett smoked paprika
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp black pepper
2 Tbsp cumin
1 Tbsp cayenne pepper
1 Tbsp ground mustard
1 Tbsp Spice Islands Celery Salt
2 cup(s) apple cider vinegar
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Instructions

1
In a medium bowl combine brown sugar, kosher salt, chili powder, smoked paprika, garlic powder, onion powder, black pepper, cumin, cayenne, dry mustard, and celery salt thoroughly.
2
Rub mixture onto brisket and wrap tightly in the plastic wrap. Place on a baking sheet and refrigerate it for at least 6 hours or overnight.
3
Remove brisket from refrigerator and let come to room temperature (for at least 30min).
4
Soak a handful of mesquite wood chips in a large bowl of water for 1-2 hours. Remove the chips form the water, drain and set aside for smoking. (Repeat this process for each time you need wood to add to the fire).
5
Prepare grill/smoker with charcoal and wood chips according to the recommended manufacturer's specifications, temperature of grill should be between 180° to 225°F.
6
Place unwrapped brisket on lower rack off direct heat, close lid, and cook, regularly stoking fire and adding additional chips. Every time you add chips/stoke the fire, spray the entire surface of brisket with apple cider vinegar. Cook until an instant-read thermometer registers an internal temperature of 165° to 175°F. (The meat should be tender in about 8-12 hours depending on the size.)
7
Remove brisket from grill and let rest for 25 minutes before slicing against the grain. Brisket temp will continue to rise to 170-185°F. Serve with BBQ sauce or on its own.

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