An E3 Meat Co Full Packer Prime Brisket
Head Country Marinade (or Worcestershire)
Morton Kosher Salt, 16 Mesh Ground Pepper, Garlic Powder
6 Oz of Beef Broth
Apple Juice (like Martenellis)
Prep Time 1 hour
Cook Time 12-16 hours
Hardwood: Oak & Mesquite
The Central Texas Style Brisket is considered THE standard for the king of Texas BBQ. The combination of Salt, Pepper, and Garlic (SPG) is considered the Texas Trinity for Rubs and you will find many SPG based seasonings.
1. Start the Grill at 180 degrees for a smaller packer and 190 degrees for a larger one.
2. Trim a VERY COLD Brisket: Cut the large fat collar off the top. Trim the silver skin off the flat and any side meat that is brown or oxidized. To mark the grain for cutting the brisket - Make a long cut parallel to the grain on the flat side and then a short cut perpendicular to the grain. This will help with cutting against the grain once the bark is dark. Flip the brisket over and trim excess fat off the point side down to the meat and trim the flat side to about 1/4" of fat.
3. Use the Marinade or Worcestershire as a binder. Starting on the fat side, sprinkle a medium coating of Kosher Salt and then black pepper. Flip the brisket to the top or meat side, apply Marinade liberally, sprinkle a medium coating of Kosher Salt, heavy coat of 16 Mesh Black Pepper, and a light dusting of Garlic Powder. Spritz lightly with Apple Juice.
4. Place the brisket fat side down immediately on the grill and smoke overnight or for 10-12 hours. Spritz lightly with apple juice as available every 30-45 minutes if you are tending your fire. If cooking on a pellet grill or drum overnight, go get some sleep.
5. When the brisket reaches internal temperature of 150-170 degrees after 10-12 hours, wrap using 2 sheets of heavy duty aluminum foil - Place 6 oz of beef broth into the foil and wrap tightly. Increase the grill temperature to 275 to finish in 2-3 hours or 250 for 4 hours. Put the wrapped larger point end of the brisket towards the back of the grill or heat source.
6. Smoke the brisket until the internal temperature reaches 198-204 degrees. It is done when the Instaread thermometer like a Thermapen goes into the brisket with little resistance. Usually a higher temp for higher quality of meat i.e. wagyu, prime, or E3.
7. Let the brisket rest for 2-4 hours in a cooler or cambro in the foil - don’t let the steam out. Optional Step: Take out of the foil and place on the pit for 10-30 min to harden the bark.
8. Cut the brisket parallel to the short cut on the flat (perpendicular to the grain). When you get to the fatty point end, cut with the grain like the picture, which is called a Texas Cut. If you have a fat strainer use this to strain the brisket aujus and put back on meat to serve. Save some of this in a jar and put in the fridge to add to chili, beans, etc.
This Central Texas Brisket recipe is brought to you by BBQ World Champion and Traeger Pro Doug Scheiding of Rogue Cookers.