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Chef Lee's Texas-Style Smoked Brisket
Easy
Fairly cheap
This recipe requires a wood smoker.
Prep
9h
Ingredients
For
10
Serving(s)
Ingredients
| 1 8-10lb Brisket |
| 2 tbsp Hot chili powder |
| 1 tsp Cayenne |
| 1 tsp Fresh ground pepper |
| 2 tsp Garlic powder |
| 2 tsp Fresh lemon juice |
| Wood chips (mesquite or fruit) |
Chef Lee's Texas-Style Smoked Brisket Directions
- Preheat smoker and add wood chips (follow your instruction manual).
- Mix together the chili powder, the cayenne, the pepper, the garlic powder and the lemon juice to create a rub.
- Clean and dry the brisket. Apply rub generously. Let stand for 1 – 2 hours, or over night wrapped in clear kitchen wrap.
- Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 180 - 200 degrees.
- Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor
- To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil, and place in oven at 180 - 200 degrees for ten more hours.
Notes
Submitted by Chef Lee Bordelon
