Terry Black’s is a renowned barbecue joint in Austin, Texas, known for its mouthwatering smoked meats. One of their standout dishes is the brisket, which is tender, juicy, and packed with flavor. If you’re looking to recreate their famous brisket at home, this easy recipe is your ticket to barbecue heaven.
– 4-5 pounds of beef brisket
– 2 tablespoons kosher salt
– 2 tablespoons coarse black pepper
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon paprika
– 1 tablespoon brown sugar
– 1 teaspoon cayenne pepper (optional)
– 1 cup beef broth
1. Preheat your smoker to 225°F. If you don’t have a smoker, you can use a charcoal grill with indirect heat. Just make sure to add some wood chips for that smoky flavor.
2. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, paprika, brown sugar, and cayenne pepper (if using). This will be your dry rub.
3. Pat the brisket dry with paper towels to remove any excess moisture. Then, generously sprinkle the dry rub all over the meat, making sure to coat it evenly.
4. Place the brisket on the smoker/grill, fat side up, and close the lid. Let it smoke for about 1 hour per pound of meat, or until the internal temperature reaches 205°F. This slow cooking process will ensure that the brisket becomes tender and flavorful.
5. Every hour or so, baste the brisket with beef broth to keep it moist. This will also help the dry rub to adhere to the meat and create a flavorful crust.
6. Once the brisket reaches the desired internal temperature, remove it from the smoker/grill and wrap it tightly in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute and the meat to become even more tender.
7. After resting, unwrap the brisket and slice it against the grain. This will ensure that each bite is tender and easy to chew.
8. Serve the brisket with your favorite barbecue sauce on the side, along with some classic barbecue sides like coleslaw, baked beans, and cornbread.
Now that you have the recipe, here are some commonly asked questions about Terry Black’s brisket:
1. Can I use a different type of meat for this recipe?
– While beef brisket is the traditional choice for this recipe, you can experiment with other cuts of meat like pork shoulder or beef chuck roast. Just adjust the cooking time accordingly.
2. Can I use a gas grill instead of a smoker?
– Yes, you can use a gas grill with indirect heat. Just add some soaked wood chips in a smoker box or wrap them in aluminum foil with holes poked in it for that smoky flavor.
3. How long should I let the brisket rest?
– It’s best to let the brisket rest for at least 30 minutes, but you can let it rest for up to an hour if needed. This will ensure that the juices are evenly distributed throughout the meat.
4. Can I freeze the leftovers?
– Absolutely! The brisket freezes well and can be enjoyed later. Just make sure to wrap it tightly in foil or place it in an airtight container before freezing.
5. What’s the best wood for smoking brisket?
– Terry Black’s typically uses oak wood for smoking their brisket. However, you can use other hardwoods like hickory, pecan, or mesquite for different flavor profiles.
6. Can I cook the brisket in the oven?
– Yes, you can cook the brisket in the oven at 225°F. Just place it on a rack in a roasting pan and follow the same cooking instructions as for the smoker/grill.
7. How long does it take to smoke a brisket?
– It usually takes about 1 hour per pound of meat to smoke a brisket at 225°F. So, for a 4-5 pound brisket, it will take approximately 4-5 hours. However, cooking times may vary, so it’s best to rely on the internal temperature as a guide.
With this easy Terry Black’s brisket recipe, you can bring the taste of authentic Texas barbecue to your home. Enjoy the smoky, tender, and flavorful meat that has made Terry Black’s a barbecue destination for many.