Page 27 - C:\Users\ralph\Documents\Flip Book\

“BAD ASS”
Texas BRISKIT

Ingredients

10-12 lb brisket
Bad Ass Brisket Rub or your favorite BBQ rub (see rubs)
Smokey Mustard or liquid smoke
Kosher salt

Lagniappe

Trim up the 10-12 lb brisket by loping off about 1 “from the thick end and about 2”
from the tip. Separate the point & flat and trim all excess fat on the brisket along
with the silver membrane.

Inject the meat with some beef broth (about 1 oz per pound) to keep it moist while
smoking, or, leave about ¼ inch fat on the brisket when you are trimming it.

Coat the meat with a mixture of mustard and liquid smoke and rub the big bad
Brisket Rub into the meat, wrap the meat and allow it to set overnight

Remove from the refrigerator, allow the meat to dry, and come to room temp.

Preheat the smoker to 250’-275 with a water pan full of apple juice

Add the brisket directly above the water pan and smoke fat side down for about 5-6
hours or until meat hits 160-165’

Remove the brisket from the smoker, wrap it in a heavy tin foil along with some beef
broth and continue cooking for another 2-3 hours (no need to worry about the
smoke) or until the meat reaches about 200-205’

Remove the brisket from the tin foil, stoke the wood chips and allow the brisket to
continue cooking under heavy smoke uncovered for another 2 to 3 hours. This will
produce a nice “Bark”

Remove the meat from the smoker, re-wrap the brisket tightly in the foil and wrap in
an old towel. Place the towel wrapped meat in a beer cooler for a minimum of two to
three hours and preferably over night to finish cooking. (Do not skip the importance
of this step) Once the meat has cooled, slice it across the grain.

If you like “Burnt Ends”, Chop the point end (or the whole brisket) into 1” squares,
place the chopped brisket back into the foil pan and toss with your favorite BBQ
sauce and about ½ the drippings (about half & half). Sprinkle a little rub on
them and put the chopped brisket back into the smoker for another 2 hours,
stirring every 30 minutes until they have a nice charred look to them.

27