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Smoked Brisket Texas style
Smoked Brisket Texas style

Before you jump to Smoked Brisket Texas style recipe, you may want to read this short interesting healthy tips about Goodies that provide You Energy.

Wholesome eating helps bring about a feeling of well being. Whenever we eat more healthy snacks and a smaller amount of the detrimental ones we typically feel much better. Eating fresh vegetables helps you feel better than eating a portion of pizza. Selecting healthier food choices can be tough when it’s snack time. You can spend numerous hours at the grocery store searching for the right snack foods to help you feel healthy. Here are some healthy snacks that can be used when you need an instant pick me up.

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You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to smoked brisket texas style recipe. You can have smoked brisket texas style using 4 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Smoked Brisket Texas style:
  1. Prepare beef brisket
  2. Provide crushed black pepper
  3. Get sea salt
  4. Prepare squeezy yellow mustard (eg French's)
Steps to make Smoked Brisket Texas style:
  1. Trim the brisket of excess fat and sinew. It's best to use your own judgement, but you can find instruction online. Mix your rub, you can adjust to your own taste, my preference is above.
  2. Squeeze a small amount of mustard on to either side of the brisket, then add your rub - the mustard should be a very thin layer, just to enable the rub to adhere and the rub should be an even coating.
  3. Wrap in cling film and chill. Then prepare your cooking method. For an oven - heat to 150°C and towards the end allow the meat to come up to room temperature. For a BBQ/smoker - light your fire and wait until the smoke burns clear.
  4. When your cooker is ready, place the meat inside and leave. For an oven; it's best placed over a pan of stock, covered in foil and left for five hours. On a BBQ/smoker it will depend on the size of your brisket - for a 5kg joint, I would say maximum two hours in the smoke, then wrap in foil and leave maintaining the heat. It will be done when the temperature internally is around 90°C.
  5. If oven-cooked, wrap in foil and allow to rest till cool enough to slice/shred. If BBQ'd/smoked, allow to cool for 1/2 hour then slice. Serve as you see fit.

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