Balcones Brimstone Texas Scrub Oak Smoked Recipe
Make Balcones Brimstone Texas Scrub Oak Smoked Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about a 1/4 inch layer for flavor. Pat it dry with paper towels.
- 2
Make the Rub
In a bowl, mix together kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Rub this mixture generously over the entire surface of the brisket.
- 3
Marinate the Brisket
Place the rubbed brisket in a large resealable bag or container. Pour in the apple cider vinegar and water, seal, and refrigerate for at least 4 hours, preferably overnight.
Smoking
- 4
Preheat the Smoker
Soak the Texas scrub oak wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Add Wood Chips
Once the smoker is at temperature, drain the wood chips and add them to the smoker box or directly onto the coals if using a charcoal smoker.
- 6
Smoke the Brisket
Place the brisket in the smoker, fat side up, and close the lid. Smoke for about 1.5 to 2 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C).
- 7