Moe Cason

By: Moe Cason

Recipe Origin America
Rating
No Reviews
Servings 12 to 20
Preparation 20 min 00:20
Cook 12 hours 12:00
Ready in 12 hours 20 min 12:20
Difficulty Challenging
Cooking Method Smoke
Ingredients Beef
Equipment Smoker
Recipe Type Dinner Main Dish
Cooked With BB Charcoal
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Texas Full Brisket

This Texas Full Brisket is prepared in the smoker for a meal that is falling-apart tender. Watch the video to see how Big Moe Cason prepares this flavorful cut.

After your brisket is cooked, always cut against the grain for the most tender slice. Score the brisket against the grain before you cook it, to help determine how to slice it after it’s cooked.

After cooking the brisket, remove the point and turn it into burnt ends. Slice the point into cubes, toss it with your favorite BBQ sauce, and throw it back on the fire to caramelize.

Ingredients

1 full (14-pound) brisket

canola oil, for coating

Big Moe Cason Beef Rub, or your favorite rub

Equipment

B&B Charcoal Briquettes

butcher paper

aluminum foil

Recipe Directions

  1. Prepare the charcoal and heat the grill to 225 degrees F (107 degrees C).

  2. Trim the brisket of excess fat to about 1/8-inch (0.3 cm) and square the ends.

  3. Rub the brisket with oil, then season generously with the rub. Let it sit at room temperature for 1 hour.

  4. Place the brisket on the heat. Once it reaches 160 degrees F (71 degrees C), wrap it in butcher paper then aluminum foil. Place back on the heat.

  5. Remove the brisket from the heat at 200 degrees F (93 degrees C) and let rest to allow juices to redistribute. Slice against the grain and serve.

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Moe Cason

By: Moe Cason

Recipe Origin America
Rating
No Reviews
Servings 12 to 20
Preparation 20 min 00:20
Cook 12 hours 12:00
Ready in 12 hours 20 min 12:20
Difficulty Challenging
Cooking Method Smoke
Ingredients Beef
Equipment Smoker
Recipe Type Dinner Main Dish
Cooked With BB Charcoal
Share: