Guru
Texississippi Brisket
We guarantee you’ll make this Texississippi Brisket over and over again.
What's In It?
- 1 beef brisket, trimmed
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/4 tsp dried thyme
- 2 Tbsp dark brown sugar
- 1 Tbsp sea salt
- 2 Tbsp coarse black pepper
How to Make It
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Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with all of the mixed dried spices.
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Heat smoker or grill to a temperature between 225 degrees and 235 degrees. Place the brisket on the opposite side of the heat and maintain steady temperature until the brisket reaches 150 degrees.
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Remove brisket and wrap fat side up tightly in thick-stock butcher paper (40-pound, 18-inches wide). This is commonly referred to as a “Texas Crutch” as it will help speed up the stall and retain moisture.
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Return brisket to smoker at 225 degrees to 235 degrees. You will run into the brisket stall, but don’t worry. Patience will get you through it, trust the science.
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Continue cooking until internal temp of brisket reaches 202 degrees. We use a Thermoworks Thermapen ONE for an instant reading, but have found the Thermoworks Signals is even more convenient, detailing meat and air temperatures. Pair with a Billows, and you’re in business!
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Remove the brisket from the heat and store in a cooler for 1 to 2 hours. After the brisket rests, remove it from the paper and slice against the grain. Serve with bacon-baked beans and jalapeño corn bread.
Lauren Cook
