Smoking a Texas beef Brisket

[JEBar]

until we camped with some friends from Texas a few years ago, the concept of grilling a beef brisket was little more than a distant rumor .... in our part of the country, BBQ = Pork .... to form a crust it was then liberally coated with Montreal Steak Seasoning ( https://www.walmart.com/ip/10308051?wml ... u=10308051 ), a second layer of Tex Joy Steak Seasoning http://www.texjoy.com/store/p/1-Steak-S ... 16-oz.aspx , and third layer of McCormick Hot Shot ( https://www.walmart.com/ip/10308028?wml ... u=10308028) .... I don't know that there is anything magical about this combo, its what we had and it really turned out well

bottom line : very good/tender, surprisingly very good/tender .... we will most certainly do it again .... next time I may cut it back to 3 hrs and see how it comes out

[CT_Shooter]

Looks fabulous, JEBar! We enjoy good smoked brisket, too, but we've never made our own. Very cool. Thanks for the pics and sharing your seasonings.

[JEBar]

beef brisket isn't a big seller in our part of NC or in eastern South Dakota where we spend the summer .... big briskets like the one shown in the pictures aren't stocked in most grocery stores .... we buy them when we are in Texas during the winter, bring them home, throw them in the freezer and dig one out every so often .... the one we smoked today is our last, will have bring back a fresh batch back from Texas in the spring

[DWD445]

Yummy

[daytime dave]

That looks delicious. Mmmmm.

[imeccentric]

I used to help smoke brisket for girl scout fund raisers in south Texas. Would buy and smoke 500 of them once a year. Started around 5 in the evening and finish by 11 the next morning. Never had any left over and usually ran out.