Texas Tradition: Brisket

Welcome to the world of Texas-style brisket, where the intricacies of real, authentic barbecue unfold as a testament to culinary excellence and southern tradition. My initiation into the realm of Texas BBQ occurred at Cousin's BBQ in Fort Worth, an establishment that masterfully combines slow-cooked perfection with a symphony of flavors. This experience has become a pivotal point, inspiring my dedication to mastering the art of Texas-style brisket. Join me on this gastronomic journey as we delve into the essence of authentic Texas barbecue, aiming to capture and recreate the unparalleled allure that first captivated my senses at Cousin's.

Calvin (aka “Boots”) and Beverly Payne opened the doors to their first Cousins Restaurant in 1983, serving Texas-size portions of hand crafted, authentic "low-and-slow" Bar-B-Q from recipes handed down for generations. Using only the freshest ingredients and hand selected hardwoods to give their meat a perfect slow smoke flavor, Cousins was a success, and now has six restaurants in the Fort Worth area. In 2008 Texas Monthly named Cousins Bar-B-Q as one of the Top 50 BBQ Joints in Texas.

Brisket and Prep:

1 USDA Prime beef brisket (12-15 pounds)

Coarse kosher salt to taste. I recommend 1/2 a teaspoon per pound.

1/2 cup Black pepper (coarsely ground)

1 tablespoon hot Hungarian paprika

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon chili powder

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon ground cumin

Chunks of Cherry and Mesquite

Smoking Instructions:

?Ingredients:

- Whole brisket (10-12 pounds)

- Natural Texas post oak charcoal

- Cherry wood chunks

- Mesquite wood chunks

1. Prepare the Brisket:

???- Trim excess fat from the brisket, leaving about 1/4 inch.

???- Allow the brisket to come to room temperature before smoking.

2. Fire Up the Smoker:

???- Start your smoker using natural Texas post oak charcoal. Aim for a smoking temperature of 225-250°F (107-121°C).

3. Add Wood Chunks:

???- Use a blend of cherry and mesquite wood chunks. Soak them in water for about 30 minutes.

???- Place the wood chunks on the hot coals right before putting the brisket on the smoker.

4. Smoke the Brisket:

???- Place the brisket on the smoker with the fat side up.

???- Maintain a steady temperature, adding more charcoal and wood chunks as needed. Once the internal temperature reaches 165°F wrap it in butcher paper.

???- Smoke the brisket until it reaches an internal temperature of about 200-205°F (93-96°C). This may take anywhere from 10 to 12 hours, depending on the size and thickness of the brisket.

5. Rest the Brisket:

???- Once the brisket reaches the desired internal temperature, remove it from the smoker.

???- Leave the butcher paper on, let it rest for 2 hours. This allows the juices to redistribute, resulting in a mouthwatering, succulent brisket.

6. Slice and Serve:

???- Slice the brisket against the grain. Enjoy!

*** Note: Adjust the quantities of spices and seasonings according to your personal taste preferences.