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Texas Full Brisket Recipe
Moe Cason
2
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This Texas full brisket is prepared in the smoker for a meal that is falling-apart tender.
Preparation
20
minutes
minutes
Cook
12
hours
hours
Ready in
12
hours
hours
20
minutes
minutes
Servings
12
Servings
Course
Dinner
Influence
North American
Difficulty
Seasoned
Method
Smoke
Ingredients
14
pound
brisket
canola oil
for coating
Big Moe Cason Beef Rub
or your favorite rub
Equipment
charcoal briquettes
butcher paper
aluminum foil
Directions
Prepare the charcoal and heat the grill to 225 degrees F (107 degrees C).
Trim the brisket of excess fat to about 1/8-inch (0.3 cm) and square the ends.
Rub the brisket with oil, then season generously with the rub. Let it sit at room temperature for 1 hour.
Place the brisket on the heat. Once it reaches 160 degrees F (71 degrees C), wrap it in butcher paper and then aluminum foil. Place back on the heat.
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.