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Terry Black's Barbeque in Texas is one of the best brisket places on the planet. Here's how to smoke a brisket with their Texas style.
Ingredients
- 1/3 cup brown sugar
- 2 tablespoons paprika
- 2 1/2 teaspoons black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3/4 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon dried parsley
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
Instructions
After your brisket has been seasoned, it's time to throw it in the smoker. Your smoker at home will be different than the large smokers used at Terry Black's Barbecue, so it may take some experimenting to know what temperature works best at home.
At Terry Black's Barbecue, they begin their smoker at 250 degrees for the first few hours and then end it around 300 degrees. You can start at a lower temperature at home if needed, like around 200-225 degrees.
Place the meat inside your smoker with the lean side closer to the smokestack.
Every 3 or so hours, you'll want to drain the liquid from the brisket's top and spritz it with water to create an even cook around it.
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