Texas Style Smoked Brisket

Posted on by aurorameyer

Texas Style Brisket
Sometimes in addition to a delicious Smoked Pork you need a texas style brisket. Between J and his dad, they’ve created the perfect no fail recipe. Yes it takes 10 full hours, but it’s worth it.

Ingredients
trimmed brisket (honestly, we found our at Walmart, the other local grocers were ridiculously overpriced. We went with trimmed because untrimmed you’ll be throwing quite a bit out.)
Salt Lick rub available here.
Olive Oil

Directions:
Coat the brisket in olive oil, cover with the rub. Smoke for six (yes that is 6) hours at 225 degrees. Preheat the oven to 250 degrees.  Cover the brisket in foil and cook for another four (yes 4) hours. Remove and let cool. Slice thin.

Texas Brisket

Opinion:
S (my bestie from Texas) put this up there with her mother’s recipe. Need I say more?

Texas Style Brisket Recipe by Aurora Meyer on aurorameyer.com

Texas Style Smoked Brisket

Sometimes in addition to a delicious Smoked Pork you need a texas style brisket. Between J and his dad, they’ve created the perfect no fail recipe. Yes it takes 10 full hours, but it’s worth it.
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Course Main Dish
Cuisine American

Ingredients
  

  • trimmed brisket honestly, we found our at Walmart, the other local grocers were ridiculously overpriced. We went with trimmed because untrimmed you’ll be throwing quite a bit out.
  • Salt Lick rub available online
  • Olive Oil

Instructions
 

  • Coat the brisket in olive oil, cover with the rub. Smoke for six (yes that is 6) hours at 225 degrees. Preheat the oven to 250 degrees. Cover the brisket in foil and cook for another four (yes 4) hours. Remove and let cool. Slice th
Tried this recipe?Let us know how it was!

J’s Smoked Pork

Posted on by aurorameyer


In addition to the smoked turkey recipe, J has perfected his smoked pork butt for delicious BBQ sandwiches. It’s worth the extra time it takes to smoke this dish.

Ingredients:
Pork Butt
Salt Lick Dry Rub (again, you can use your favorite dry seasoning rub)
mesquite wood

Directions:
Liberally pat the pork with Salt Lick dry seasoning rub, cover and refrigerate overnight. Start grill, let coals get good and gray, until grill temperature reaches  about 250 degrees. Add mesquite wood to top of coals. Place pork on grill for about 12 (yes, really 12) hours or until the internal temperature reaches 200 degrees. Check the coals every 30-40 minutes, adding a handful of coals and a chunk of mesquite each time to keep the grill temp around the 250 mark. Note, the pork will seem to sit at about 175 degrees for a LONG time. This is expected and is when the fat cap (the whole reason you chose this cut over say a pork loin!) breaks down and the collagen in the meat breaks down. It’s important to let this process just happen, so fight the urge to turn up the heat to accelerate the process (it will dry it out). Just go grab a beer, or turn on a sporting event or the xBox and kill more time. Check the coals every 30-40 minutes, adding a handful of coals and a chunk of mesquite each time. Every other time, I recommend basting the butt with a mop sauce. J just used the Eastern Carolina-style sauce he made that day (recipe to come!). After it’s done cooking, let cool for about 30 minutes.

The bone should come out easily and the meat should easily shred with regular forks.
My Opinion:
This is worth the 12 hour wait. By the time you’ve smelled this cooking all day, you’ll be dying to eat it. Enjoy!