Texas Smoked Beef Brisket

Ingredients:

Beef brisket

• 1 beef brisket weighing 6.5-10 kg.
• 1 tbsp. salt
• 1 tbsp. ground black pepper
• Apple juice in a spray bottle for sprinkling
• Special equipment: smoker; unwaxed paper for meat

Original BBQ Sauce

• 6 cups ketchup
• 1 cup apple cider vinegar
• 1 cup Worcestershire sauce
• 3/4 cup cane molasses
• 0.5 cup brown sugar
• 2 tablespoons hot sauce, such as Louisiana
• 2 tablespoons lemon juice
• 0.5 cup chili powder
• 2 tablespoons of crushed garlic
• 2 tbsp onion powder
• 2 tbsp. salt
• 2 tablespoons black pepper
• 1 tbsp. cayenne pepper

Preparation:

1. Preheat the smoker to 120-135°C.
2. Trim the fat cap off the brisket to leave a 0.5 cm thick layer, then trim off the top and bottom fat. Trim the lean flat edges so the meat is at least 4 cm thick. Mix salt and pepper in a bowl.
3. Shake and apply an even layer of the salt and pepper mixture over the entire surface of the brisket that will be exposed to smoke. Avoid rubbing it into folds and crevices, or the spices will turn into a soggy paste.
4. Place the brisket in the smoker with the fatty portion closest to the heat. Smoke for 2 hours, turning the brisket occasionally to prevent the edges from drying out. Generously baste the meat with apple juice and continue smoking, baste every 30 minutes, until the meat is a deep mahogany color and the internal temperature reaches 205-215°F (95-105°C), another 10-12 hours.
5. Wrap the brisket tightly in parchment paper and let rest for 45 minutes to 1 hour before slicing. Serve with barbecue sauce.

6. Original BBQ Sauce

   
   Output: more than 1 l.
   
   Combine ketchup, vinegar, Worcestershire sauce, molasses, brown sugar, hot sauce, and lemon juice in a large saucepan. Bring to a boil over medium heat, then add chili powder, crushed garlic, onion powder, salt, black pepper, and cayenne pepper. Continue to simmer the sauce for 30-45 minutes, stirring occasionally to prevent burning.