Join my H-E-B Online.
Takes only a minute!
Learn more
or
Order status
0

My Cart 0 itemsSubtotal $0.00

Your cart is empty
Cart $0.00

The content you were attempting to view is available only to customers logged in to their H-E-B online account. If you have an account, please log in below. If you do not have an account, you can create one now and then access the content you wished to view.

Existing members

Email address:

Password:

Forgot Your Password?

HELP

Remember me

CANCEL

Not a member?

All heb.com

All heb.com
Products Only
Recipes Only

TW's Ultimate Smoked Brisket From Coryell City

H-E-B Cooking Connections

( 0 )

Full page (no photo)

Full page + photo

3" x 5" Card

4" x 6" Card

Email Save to Recipe Box

0 reviews

Family-friendly

Quick and easy

Prep Time:

10 minutes

Cook Time:

6 to 10 hours

Makes:

18 - 24 servings (3 Oz Cooked Per Serving)

Ingredients

10 pounds beef brisket, trimmed to 1/4-inch fat

15 to 20 pieces split mesquite and/or oak wood, half dry and half green (1 1/2 to 2 cubic feet of wood chunks in a bag may be used if logs are unavailable)

1/4 cup Fiesta Brisket Rub

2 tablespoons paprika

2 tablespoons coarse ground black pepper

1 tablespoon onion powder

1 (12 ounce) can beer

1 1/2 cups water

1 1/2 cups cider vinegar

1/3 cup onion juice concentrate (jar in spice section)

Instructions

Combine rub ingredients and season all sides of brisket.

Build a fire in fire box of smoker grill with lid and vents open.

Place brisket lean side down on grate to sear when fire reaches a low flame but is still hot. Sear 20 minutes per side. Wet the entire brisket after searing with a spray bottle of sop until dripping. Start cooking with fat side down and lid closed to build heat in chamber.

Check fire every 30 minutes and sustain, adding one log at a time, using a mixture of dry and green wood for heat and smoke. Maintain an even cooking temperature of 250 to 270 degrees in the cooking chamber. if the smoker grill does not have a thermometer, use an oven thermometer set on the grate next to the brisket. Adjust side and chimney vents to increase or decrease oxygen to the fire to help regulate cooking temperature.

Turn the brisket after 1 hour and spray with sop.

Cook 6 to 10 hours until tender and tasty. Turn every 2 hours and sop each time. Check brisket and fire in between turns. Keep brisket surface moist with sop.