BRISKET TEXAS CRUTCH RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOW TO SMOKE BRISKET: TEXAS STYLE BRISKET STEP BY STEP



How to Smoke Brisket: Texas Style Brisket Step by Step image

Learning how to smoke a brisket can be a very daunting task. Practice makes perfect. An informative guide like this can fast track you to a family favorite meal. Give yourself a lot of time to complete a brisket. A brisket takes 1 to 1.5hrs per pound. So give yourself 10-14hrs of cooking time.

Provided by Michael Haas

Categories     Main Course

Total Time 1080 minutes

Prep Time 180 minutes

Cook Time 720 minutes

Yield 12

Number Of Ingredients 5

16 lbs Prime Packers Cut Brisket
8 tbsp Brisket Rub
1/2 cup Water
1/2 cup Apple Cider Vinegar
1/4 cup Beef Tallow

Steps:

  • Trim the Brisket : Make sure the brisket is cold for this step. I sometimes throw the still packaged brisket in the freezer for 20 mins before I plan to start trimming. The brisket has two different sides to it. The flat (lean side) and the point (taller, fatty side). You will want to reduce the fat cap to about ¼” thickness. This helps keep the brisket moist and juicy through the smoking process. You’ll notice very hard and thick parts of fat on the point and underside. Remove most of this as you can. This fat will not render  and is not the type of fat that compliments the flavors of the brisket.
  • Brisket Rub : Evenly spread the rub over the brisket but don’t overdo it. You can easily put too much rub on. You can let the brisket sit on the counter up to an hour before cooking.
  • Smoker Set Up: I like to run my smoker at 250 degrees F at the start. Depending on your smoker, this may take some time. Everyone has a different opinion of what wood to smoke. I typically use oak wood for my brisket but everyone has a different opinion when it comes to smoking woods. Oak provides a medium smoky flavor that is a bit lighter than Hickory. Hickory provides a sweeter finish and is great for low and slow cooks.
  • Once the smoker is at temp it is ready for the brisket. Now is the time to insert your meat thermometer into the thickest part of the brisket. Make sure the probe is in the meat and not the fat. Place the brisket in the smoker with the fat cap facing up and the point facing the heat source (more important on offset smokers). The point requires more time to cook compared to the flat, so it is best to have the point closer to the heat source.
  • To keep the moisture up during the cook, I put a bowl of water in with the brisket. This helps the brisket stay moist and creates a better bark because smoke likes the cool and moist areas of meat. When you're smoking brisket for a long period, keeping the smoker humid helps ensure the brisket does not dry out. Now is the time for patience. Do not constantly go back and open your smoker to inspect the brisket. Trust your meat thermometer and leave the brisket alone. Slow and consistent heat is what makes the best brisket.After 3-4 hours of smoking I start to spritz the brisket with apple cider vinegar every hour until it is time to wrap.
  • After 3-4 hours of smoking, move smoker temp to 265F.
  • Keep Spritzing the dry parts of the brisket every hour.
  • Brisket Stall : After about 7 hours you will notice that your brisket internal temp has been sitting the same for quite some time. Probably around 160/165 degrees F. This is normal. It is called “The Stall”.The brisket is at a temperature where the fat is rendering down and creating a cooling effect on the meat. This can go on for hours depending on how much fat content is in the brisket. When this happens, the inexperienced BBQ’er starts to panic. I move the smoker to 285F to power through the stall. This will not dry out your brisket. I've done this plenty of times.
  • Once the brisket has gone through the stall and the temps start to climb more rapidly and the brisket has a nice black bark finish, the next step is to wrap in the wax free butcher paper. This is the Aaron Franklin method and it seems to give the best results. Before I remove the brisket, I lay out two 4' lengths of butcher paper on a table. See picture below. I overlap the two pieces. I have started to use melted beef tallow and apply it over the butcher paper where the brisket will sit. This seems to aid in keeping the brisket extra tender and juicy. I then place the brisket on the butcher paper and wrap it very tightly. You do not want to leave large air gaps in the butcher paper because you could get a steaming effect. Take your time and wrap the brisket tight. Set the temp to 275F and we are in the final stretch of the cook.
  • Re-insert the thermometer and place back in the smoker.
  • Finishing the Brisket: As the temperature gets to 190 degrees, I’ll check to see if the brisket is done. I’ll take a instant read thermometer and poke into the brisket to feel how tender it is. I do not want to feel any resistance when I’m poking into the brisket. If there is still resistance, it may not be ready. Once I can poke the probe in without any resistance, I know the brisket is done. The final temperature could be 190-210. I have had briskets totally done in that large range, so you really have to poke the brisket to know if it is done. Doing a jiggle test below demonstrates when a brisket is done. If you tap the brisket it should jiggle just like the video below.You can also pick up the brisket and use your fingers to see how soft it is. If it feels extremely tender and soft, it is probably done.
  • On average I find the briskets are done around 205F but this can differ from one brisket to the next.
  • Resting the Brisket: I've changed this step dramatically over the years and I think I have it mastered. I simply leave it wrapped sitting on a counter with a towel over top for about 2 hours or until the internal temp hits 150F. Once it hits this temperature, you can either put it in a warmed cooler or I put it in an oven that can maintain a keep warm temperature of 150F. You can rest your brisket for hours as long as the internal temperature does not drop below 140F. I typically let me brisket rest a minimum of 2-3 hours. The longer the better. As the brisket rests, it reabsorbs the moisture and juices making a much juicier meal.
  • Cutting the Brisket : I start by cutting the flat. You want to cut about 1/4" thick slices. It is important to cut across the grain of the meat. Once you have cut about half way up the brisket, you will notice another line of fat in your slices. This is where the point meets the flat. You want to stop at this point. You will want to cut the point in half, perpendicular to the slices of the flat. One half of the point will consist of good meat and the other will consist of a lot of fatty meat. It isn't hard to identify. Cut the good side of the point in 1/4"-1/3" slices again. Remove any remaining large fat layers before serving.
  • Serve Immediately!

Nutrition Facts : ServingSize 0.5 lbs, Calories 596 kcal, CarbohydrateContent 2 g, ProteinContent 79 g, FatContent 28 g, SaturatedFatContent 10 g, CholesterolContent 234 mg, SodiumContent 300 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 14 g

BEEF BRISKET | BLUE RHINO



Beef brisket | Blue Rhino image

Provided by BLUERHINO.COM

More about "brisket texas crutch recipes"

SMOKING YOUR FIRST BRISKET - SMOKED BBQ SOURCE
For a true Texas style brisket you want to us this simple style rub that will give you a great bark but let the flavor of the beef dominate.
From smokedbbqsource.com
Reviews 4.2
Total Time 5 minutes
Category Condiment / Sauce
Cuisine American
Calories 297 kcal per serving
  • Mix ingredients in a bowl or rub shaker and then apply to your brisket
See details


FIVE HOUR SMOKED PORK BUTT - LEARN TO SMOKE MEAT WITH JEFF ...
From smoking-meat.com
Reviews 4.6
Total Time 310 minutes
Category Entree
Cuisine Barbecue
  • Enjoy!
See details


TEXAS CRUTCH: SMOKED BRISKET IN FOIL - HEY GRILL, HEY
19/6/2019 · Texas Crutch Brisket. For this recipe today, I’ve prepared a delicious brisket using the Texas Crutch method of wrapping with foil. My popular post on Texas Style Smoked Beef Brisket is a similar recipe, except that recipe wraps the brisket …
From heygrillhey.com
See details


AUTHENTIC TEXAS STYLE SMOKED BRISKET RECIPE AND TECHNIQUES
4/12/2015 · Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket …
From amazingribs.com
See details


YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET RECIPE | ALLRECIPES
Just a couple of suggestions... Don't soak the wood. Use chunks rather than chips and add additional chucks as needed for the first 4 hours. Lastly, don't use the Texas Crutch …
From allrecipes.com
See details


THE TEXAS CRUTCH — WHY AND HOW TO USE THIS TECHNIQUE WH…
14/12/2021 · Texas crutch is a simple step in the process of slow-cooking or smoking large pieces of meat like pork butt or beef brisket. During the cook, …
From foodfirefriends.com
See details


SMOKED BRISKET TEXAS STYLE - EASY STEP BY STEP TO PERFECTION
23/9/2021 · Pink butcher paper for wrapping the brisket (aka the Texas crutch). I prefer the 24" width for easier wrapping (you can also use wide aluminum foil). Long tongs for transferring the brisket to and from the smoker. Sheet pans for seasoning and transporting the brisket …
From saltpepperskillet.com
See details


THE BRISKET STALL EXPLAINED AND HOW TO BEAT IT | BBQ ON MAIN
20/8/2017 · During the brisket stall, the balance of heat and cold continues while all the moisture slowly evaporates away. After some time, there is no more moisture left in the meat and the temperature again begins to rise, signaling the end of the stall. Beat the brisket stall with the Texas Crutch. There are several ways you can beat the brisket …
From bbqonmain.com
See details


TEXAS-STYLE BRISKET - BIG GREEN EGG
I think 240-250 is too hot. I smoke my brisket around 210-220 and it almost always stalls out at 150 and I have to resort to the Texas crutch to get it up to 190. I find the Texas crutch …
From biggreenegg.com
See details


THE TEXAS CRUTCH: WRAP IN FOIL TO TENDERIZE AND SPEED COOKING
30/8/2012 · Here's a useful technique for tenderizing, moisturizing, and speeding cooking by wrapping meat in aluminum foil for an hour or two. The Texas crutch beats the stall, in which meat stops cooking during barbecuing, sometimes for hours. This simple trick works for brisket…
From amazingribs.com
See details


HOW AND WHEN TO WRAP BRISKET | TRAEGER GRILLS
Aluminum foil is the original Texas Crutch method for wrapping brisket. To wrap a brisket in foil, measure out two arm-length pieces of heavy-duty aluminum foil. Lay the pieces on top of each other, and the brisket …
From traeger.com
See details


HOW AND WHEN TO WRAP BRISKET | TRAEGER GRILLS
Aluminum foil is the original Texas Crutch method for wrapping brisket. To wrap a brisket in foil, measure out two arm-length pieces of heavy-duty aluminum foil. Lay the pieces on top of each other, and the brisket …
From traeger.com
See details


EASY SMOKED BRISKET ON A MASTERBUILT SMOKER RECIPE
24/8/2017 · I cooked a 6lb brisket yesterday for the first time in my Masterbuilt smoker. I am a seasoned pulled pork guy but until yesterday had never cooked a brisket. I pulled from 2 recipes, both based on Texas …
From mrecipes.com
See details


DR. BBQ'S BRISKET FLAT - BIG GREEN EGG
Flip the brisket and cook another two hours until the brisket is well browned and reaches an internal temp of at least 160°F/71°C. ... especially with Dr BBQ’s recipes, is to pay attention to temp and time. ... so I put it in the Texas crutch …
From biggreenegg.com
See details


BRISKET STALL. WHEN TO WRAP BRISKET & COOKING TIME
26/8/2020 · Brisket Second Stall. Some users of the Texas Crutch method experience a second brisket stall when their meat hits a higher temperature, usually above 170°. What’s going on with that? Isn’t the point of the Texas Crutch …
From goshindig.com
See details


BRISKET BURNT ENDS – MEAT CHURCH
A brisket is comprised of two muscles; the point (the fat end) and the flat (the lean end). In order to be able to cook brisket burnt ends you need to butcher the brisket a bit more than you would for a traditional packer. Therefore, after your traditional brisket …
From meatchurch.com
See details


BRISKET RUB - HEY GRILL, HEY
19/7/2019 · Beef Brisket Recipes. This rub is made to perfectly compliment the low and slow smoked flavor of beef brisket. Check out these recipes below to begin smoking a brisket with this great rub. Texas Crutch: Smoked Brisket in Foil Texas Style Smoked Beef Brisket How to Smoke a Brisket. Brisket Rub …
From heygrillhey.com
See details


GUIDE TO WRAPPING BRISKET: WHEN, HOW AND WHAT WITH ...
24/10/2021 · The Texas Crutch doesn’t exclusively refer to brisket. You can use the technique with any meat. The popular 3-2-1 method of cooking ribs uses the Texas crutch…
From smokedbbqsource.com
See details


BRISKET STALL EXPLAINED - WHAT IT IS AND HOW TO BEAT IT ...
6/1/2022 · The Texas Crutch is a method in which you wrap brisket with foil as it has reached its stall. Once it’s reached a temperature of 150-170°F wrap it in …
From ownthegrill.com
See details


PELLET GRILL BRISKET RECIPE - HOWTOBBBQRIGHT
22/5/2020 · Pellet Grill Brisket Recipe The only thing it takes to create amazing brisket on a pellet grill is time! Some folks might claim that the only way to produce a brisket with authentic Texas …
From howtobbqright.com
See details


HOW TO PREPARE SMOKED BRISKET - SMOKED MEAT SUNDAY
12/10/2021 · A Smoked Brisket Recipe That Produces Outstanding Results. When I first started smoking meat, I was intimidated by big cuts of meat like Brisket or pork shoulders. If you’ve never cooked a big cut of …
From smokedmeatsunday.com
See details


AT WHAT TEMPERATURE TO PULL BRISKET OUT OF SMOKER? A ...
27/12/2021 · If you are making your first brisket, one of the things you may want to know is what temp to pull brisket. Every step counts in the preparation process; especially your smoker’s temperature. Making a brisket …
From lilgrill.com
See details


HOW TO COOK A BRISKET ON A GAS GRILL - 101 COOKING FOR TWO
11/5/2019 · See the writeup about injection, brine, the stall, and Texas crutch. For serving size, I suggest 6-8 oz. unless you are talking a teenage boy, then double. You also want leftovers. This recipe scales up well but a large whole brisket may take 12-16 hours, and you want to read my discussion about the Texas crutch …
From 101cookingfortwo.com
See details


SPRITZING RIBS - TIPS FOR BBQ
31/3/2012 · You just need to add more moisture. You can try what some refer to as the Texas Crutch and foil your ribs (see our Game Day Ribs recipe, 3-2-1 spare ribs, or 2-1-1 baby back ribs), you could try retro …
From tipsforbbq.com
See details


TEXAS-STYLE SMOKED CHUCK ROAST - TASTE ... - TASTE OF ARTISAN
23/2/2020 · Smoked chuck roast resting and serving. After smoking, wrap the meat in foil or butcher paper and let rest for an hour or so to relax, re-absorb lost moisture and further tenderize, and until the internal …
From tasteofartisan.com
See details


BEEF CUTS CHART AND DIAGRAM, WITH PHOTOS, NAMES, RECIPES ...
29/12/2021 · Ingredients Beef Cuts Chart and Diagram, with Photos, Names, Recipes, and More. Learn all about the most popular beef cuts from our chart, diagram and write up, including popular and alternative names, …
From foodfirefriends.com
See details


THE WOOD PELLET SMOKER AND GRILL COOKBOOK ... - AMAZON.COM
All the succulent standards included (brisket, pulled pork, ribs, chicken, turkey) plus several seafood recipes, including salmon. Includes some side, appetizer, and dessert recipes. Step-by-step pictures and tons of tips make all the difference for success. Especially great are 14 brine, rub, and seasoning recipes.
From amazon.com
See details


WELCOME TO BUTLER COUNTY RECORDERS OFFICE
Copy and paste this code into your website. <a href="http://recorder.butlercountyohio.org/search_records/subdivision_indexes.php">Your Link Name</a>
From recorder.butlercountyohio.org
See details