Nestled in a modest strip mall in Arlington, Texas, Smoke’N Ash BBQ offers a culinary experience of Texas Smoked Brisket that goes beyond traditional barbecue. As I approached the restaurant, the air was thick with the intoxicating aroma of smoked meats, mingled with hints of exotic spices. This wasn’t just another Texas barbecue joint—something special was waiting inside, something that would take my taste buds on a journey to new, exciting territories.
A Warm Welcome
Stepping through the doors, I was greeted by a warm, rustic interior that blended classic Texas barbecue charm with subtle Ethiopian influences. The space was cozy, with exposed brick walls and dim, ambient lighting, evoking a sense of home. The friendly staff welcomed me like an old friend, offering their best recommendations with genuine smiles. The energy in the space was vibrant yet relaxed, setting the stage for a truly memorable meal. It felt like stepping into a unique fusion of cultures, where the essence of Texas barbecue and Ethiopian traditions coexisted effortlessly.
The Star of the Show: BBQ Prime Brisket
I ordered their famed BBQ Prime Brisket, the dish that has put Smoke’N Ash on the map. When it arrived at my table, the first thing I noticed was its deep, mahogany-colored bark—a sign of slow smoking done right. The brisket was tender, beautifully marbled, and sliced just thick enough to showcase its rich texture. The edges were slightly crispy, giving it a satisfying crunch, while the inside was juicy and tender, a testament to the hours of careful smoking it underwent.
A Flavor Like No Other
The first bite was a revelation. The brisket had all the smoky depth I expected from authentic Texas barbecue, but with a surprising and delightful twist. The awaze sauce, made with Ethiopian berbere spice, added a slow-building heat and earthy complexity that elevated the experience beyond the ordinary. The sauce brought an exotic dimension to the traditional brisket, with its bold, rich flavors lingering on the tongue long after each bite. The balance of smokiness, spice, and rich beefiness was nothing short of perfection. It was as if the dish had bridged two worlds—Texas and Ethiopia—and created something entirely new and unforgettable.
The Perfect Pairing: Injera
Instead of traditional barbecue sides like white bread or cornbread, I opted for injera, the Ethiopian sourdough flatbread. The soft, spongy texture and slight tanginess of the injera complemented the smoky and spicy brisket beautifully, creating a unique fusion of flavors. Each bite of brisket paired with the injera was like a dance of textures and tastes—smoky, spicy, tangy, and soft. The injera absorbed the juices from the brisket and the sauce, making every bite even more dynamic and exciting. It was clear that the pairing wasn’t just a coincidence; it was a carefully considered fusion that elevated the dish to a whole new level.
A Feast for the Senses
As I dug into my meal, I couldn’t help but appreciate the thought and care that went into every element. The brisket was smoky and tender, but the awaze sauce and injera transformed it into an entirely new experience. The complexity of flavors, the heat from the spices, and the tenderness of the beef were complemented by the delicate balance of textures. It wasn’t just a meal; it was an experience, an exploration of flavor that made me appreciate the beauty of cross-cultural cuisine. Smoke’N Ash BBQ Texas Smoked Brisket had succeeded in creating a dish that honored its Texas roots while embracing the bold and exciting flavors of Ethiopian cooking.
Try It at Home: Smoke’N Ash BBQ Texas Smoked Brisket
Inspired by my visit to Smoke’N Ash BBQ, I wanted to recreate this incredible brisket at home. Here’s a simple recipe you can follow to get that smoky, spice-infused, melt-in-your-mouth brisket in your own backyard. With a little patience and attention to detail, you can bring the flavors of Smoke’N Ash BBQ to your own dining table, with the added bonus of creating your own fusion sides to complement the brisket. Whether you choose to serve it with traditional sides or something as unique as injera, this recipe will take your barbecue game to new heights.
Texas Smoked Brisket
Craving authentic, mouth-watering Texas smoked beef brisket? Dive into this comprehensive guide inspired by top chefs and perfected for home cooking enthusiasts! Whether you’re a seasoned pitmaster or a BBQ novice, our step-by-step instructions ensure a tender, juicy brisket with that signature smoky flavor every time. Learn expert tips on selecting the perfect cut, mastering the smoking process, and achieving that coveted bark. Impress your guests with a delectable main course that’s both classic and crowd-pleasing. Get ready to elevate your BBQ game and savor the irresistible taste of genuine Texas-style smoked brisket!
4
30
minutes12
hours2115
kcal13
hours30
minutesKeep the screen of your device on
Ingredients
- Proteins
4 pound whole packer beef brisket including both point and flat, preferably USDA Choice or higher, left untrimmed
- Liquids
4 ounces beef broth approximately 1 ounce per pound of meat
1/6 cup additional beef broth for the Texas Crutch
- Seasonings
2 teaspoons coarse kosher salt
1/6 cup Big Bad Beef Rub or your favorite commercial beef seasoning
- Optional
wood chunks or chips for smoking
Directions
- Trimming the Brisket – Begin by removing most of the fat cap from the brisket, leaving about 1/4 inch to help keep the meat moist during smoking. Carefully trim away excess fat without cutting into the meat, ensuring an even surface for seasoning. Optionally, slice a portion of the fat layer between the flat and point for additional flavor.
- Preparing the Rub – Generously apply the Big Bad Beef Rub to all sides of the brisket, ensuring an even coating. Let the seasoned meat rest in the refrigerator for at least 12 hours to allow the flavors to penetrate. This step enhances the depth of flavor and helps form a delicious bark during smoking.
- Injecting the Brisket – If using, inject the brisket with beef broth to add moisture and flavor. Insert the needle parallel to the grain in several locations about 1 inch apart, injecting approximately 1 ounce of broth per pound of meat. This technique helps retain juiciness throughout the lengthy cooking process.
- Smoking the Brisket – Preheat your smoker to 235°F using indirect heat. Place the brisket on the smoker above a water pan to maintain moisture. Add wood chunks and maintain a steady temperature of 225°F throughout the 12-hour cook time. Monitor the internal temperature with a remote thermometer, aiming for an internal meat temperature of around 195°F for optimal tenderness.
- Wrapping the Brisket (Optional) – Once the meat enters the stall at approximately 150°F, wrap it tightly in double layers of heavy-duty foil to prevent moisture loss and accelerate the cooking process. Return the wrapped brisket to the smoker or a preheated oven at 225°F until the desired internal temperature is achieved.
- Creating Burnt Ends (Optional) – After reaching an internal temperature of 195°F, remove the brisket and cut the point into bite-sized cubes. Sauté the cubes in rendered beef fat until crispy on the outside, then toss them with BBQ sauce and drippings. Return to the smoker for an additional hour to allow the flavors to meld.
- Resting and Slicing – Allow the brisket to rest in a homemade cambro for 1 to 4 hours to retain juices. Slice the meat against the grain to ensure tenderness. Serve with your favorite sides and BBQ sauce as desired.
- Alternative Ingredients:
- Beef Broth: Substitute with vegetable broth or water for a vegetarian option.
- Big Bad Beef Rub: Use a homemade spice mix with paprika, garlic powder, black pepper, and brown sugar.
- Morton Coarse Kosher Salt: Replace with sea salt or regular kosher salt.
- Wood Chunks or Chips: Opt for fruit woods like apple or cherry as alternatives to traditional oak or hickory.
Equipment
- Chef’s Knife
- Cutting Board
- Instant Read Thermometer
Nutrition Facts
- Calories: 2115kcal
- Fat: 99g
- Saturated Fat: 36g
- Cholesterol: 843mg
- Sodium: 4773mg
- Potassium: 4722mg
- Carbohydrates: 15g
- Fiber: 5g
- Sugar: 10g
- Protein: 285g
- Vitamin A: 60IU
- Vitamin C: 15mg
- Calcium: 69mg
- Iron: 27mg
