Mesquite Smoked Brisket

Mesquite Smoked Brisket is a Texas tradition and what better day to render one out than the 4th of July. Since we aren’t having any company, the 10 lb packer’s brisket should be the perfect size for dinner and some chopped brisket sandwiches over the weekend. The Mesquite Smoked Brisket is rubbed with a simple mixture of salt, pepper and a little onion powder, nothing more.

With the fire up to 225 F, I dropped it on and am about 4 hours into the process. I’m thinking this one will render out in about 10 hrs, but as always, “It will be done, when it’s done”. Cooking a Mesquite Smoked Brisket is an exercise in patience. Brisket is not to be rushed. My mantra is low and slow., cooking until the internal temperature of the brisket reaches 205 degrees F in the thickest part of the meat. It is imperative to reach an internal temperature that melts the collagen in the meat. As a result the brisket is tender.

Brisket requires resting after cooking. I wrap the cooked brisket in butcher paper and put it in a small ice chest. After 30 minutes resting, you can slice and eat. Slice the brisket across the grain and serve with your sides