Central Texas Brisket—Oak Wood, Salt & Pepper Only
Are you ready to elevate your backyard barbecue game to the next level? Look no further than this Central Texas Style Brisket recipe. This iconic dish is a staple in Texas barbecue culture, known for its mouthwatering flavors and tender, juicy beef. Follow along as we break down the key steps to mastering this classic recipe. There is nothing better than Central Texas Barbecue made for family, and friends. Good barbecue create great memories.
What makes Central Texas Style Brisket unique?
Central Texas Style Brisket is all about simplicity and letting the quality of the meat shine through. This recipe typically calls for a simple rub of salt and pepper, allowing the rich flavors of the beef to take center stage. If you want a little more touch of flavor ZIMMZ Forever Beef Rub is an excellent choice. We smoke our briskets slow-low over oak wood, with our ZIMMZ Forever Beef Rub, imparting a distinct smoky flavor that is characteristic to our region here in Central Texas.
Choosing the right cut of meat
When it comes to Central Texas Style Brisket, the cut of meat is crucial. Look for a high-quality packer prime brisket, which consists of both the flat and the point. Good marbling in the meat will ensure a juicy and flavorful end result. Trim any excess fat, leaving about a quarter-inch layer to keep the beef moist during the long cooking process.
The art of brisket
Smoking a Central Texas Style Brisket is a labor of love that requires time and patience. We maintain a consistent temperature at 245 +/- 5°F (118.3 +/-3°C) throughout the cooking process. The brisket will need to smoke for several hours, typically 1-1.5 hours per pound of brisket. As stated before in Central Texas we use oak wood for that authentic Central Texas flavor. But we'd be sinning if we didn't tell you our little secret. Yep, sometimes we get creative and throw on some apple, hickory, or pecan. But this recipe will stick to oak wood, salt and black pepper.
Resting and slicing
Once the brisket reaches an internal temperature of 200°F (93.3°C) and is tender to the touch or by probe, (must pass probe test, fills like butter) it's now time to remove it from the smoker. Pulling a brisket at 200°F (93.3°C) allows the temperature to peak at 205°F (96.1°F) during the rest stage. Let the beef rest rapped in a warmer/cooler that retains good heat for at least one hour, this allows the juices to redistribute. Most backyard briskets rest up to 1-4 hours before serving 145°F to 155°F (62.7°C to 68.3°F). When it comes time to slice the brisket, be sure to cut against the grain for maximum tenderness.
By following these steps with some backyard Pitmaster love, you will master the art of Central Texas Style Brisket that family, friends will rave. There is nothing better than sharing great times and awesome stories with Family, Friends and an awesome plate of smoked barbecue.
Whether you're a seasoned Pitmaster or a barbecue enthusiast looking to try something new, this recipe is sure to impress. Get ready to savor the rich flavor and tender brisket of a Texas icon—Central Texas Style Brisket.
Ingredients
Meat Type: Beef Brisket.
Spritz: 1 spritz bottle with 50/50 water + apple cider vinegar.
Binder: Mayonnaise or Yellow Mustard (at ZIMMZ we uses mayo).
Cut: Whole Packer Brisket (12–15 lb, Prime).
Salt: 1/2 cup coarse kosher.
Black Pepper: 3/4 cup
Optional:
- ZIMMZ Forever Beef Rub
- Tallow: 1/4 cup (don't go overboard with the tallow)
Note: Salt and 16-mesh black pepper (add 40/60 Salt & Black Pepper ) to a spice bottle). Shake, shake, shake. Apply to brisket to your liking.
Wood Choice
Primary: Post Oak (Traditional classic Central Texas flavor use only oak).
Optional blend: 75% Post Oak + 25% Pecan, Hickory, or Apple.
The Cook/Smoke Times
Cooking Method: Low & Slow offset, (or favorite Smoker).
Target Pit Temp: 245 +/- 5°F (118.3°C).
Rap Brisket Temp: 170 +/- 5°F (76°C) rap with Butcher Paper or FoodService Foil RK624.
Pull Brisket Temp: 200°F, (goal is rest brisket, to peak target internal temp).
Target Internal Temp: 205°F (95°C) in flat—resting brisket.
Total Time: 10–14 hours depending on weight of the brisket.
Rest Time: Minimum 1 hour (preferably 2–4 in a warmer/cooler that maintains good heat).
Slicing & Serve
Slice against the grain, pencil-thick (~¼"). Serve with ZIMMZ Bar-B-Q Sauces warm on the side or brushed lightly on top before serving.
Ideal sides: White Bread, Dill Pickles, Sliced Onions, Jalapeños, and Charro Beans. (ZIMMZ Jalapeño/Carrot Cole Slaw, & ZIMMZ World Famous Potato Salad).
Pro Tip
1. Maintain clean blue smoke; heavy gray/white smoke = bitter flavor.
2. Be patience through the brisket stall occurs between 145°F - 175°F, (62.7°C - 79.4°C) trust temps.
2. Cook to temps 200°F, (91.6 °C) BUT, probe for tenderness — when the probe slides in like butter, it’s done.
3. Resting is key for juice redistribution; never skip it minimum 1 hour.
4. If cooking overnight, wrap once bark is set and internal hits ~170°F +/- 5°F (76.6°C).