Texan Char

Background and History of Texan Char

Texan Char is a staple in Texas cuisine, known for its smoky, robust flavor that embodies the essence of Southern barbecuing techniques. Traditionally, this dish is a celebration of local beef, long hours of smoking, and a mix of spices that evolved through generations of cowboys and ranchers. The origins of Texan Char can be traced back to the late 19th century when cattle drives were common across the American West. Cowboys needed a reliable method of cooking tough cuts of beef, which eventually led to the development of smoking techniques to tenderize the meat and enhance flavor.

Over the years, the methods of preparation have been honed, with each Texas town boasting its own version of the classic recipe. From the dry rubs prominent in Central Texas to the bold sauces of the East, Texan Char is as diverse as the state itself. This dish not only showcases the art of barbecue but also the pride and heritage of Texas culinary traditions.

Ingredients for Texan Char

• Beef Brisket - 5 lbs
• Kosher Salt - 3 tbsp
• Black Pepper - 3 tbsp
• Paprika - 2 tbsp
• Garlic Powder - 2 tbsp
• Onion Powder - 2 tbsp
• Brown Sugar - 1 tbsp
• Cayenne Pepper - 1 tsp
• Olive Oil - 2 tbsp
• Apple Cider Vinegar - 1 cup
• Hickory Wood Chips - 2 cups, soaked

Preparation of Texan Char

Start by preparing the beef brisket. Rinse the brisket under cold water and pat it dry with paper towels. Trim any excessive fat, leaving about a quarter-inch layer on top to ensure the meat stays moist during the long smoking process. Once trimmed, set it aside as you prepare the dry rub.

Rub Preparation

In a mixing bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper. Mix thoroughly ensuring all spices are evenly distributed. This blend will bring a balance of heat and flavor to the smoky beef.

Applying the Rub

Coat the entire surface of the beef brisket with olive oil to help the rub adhere. Generously apply the spice mixture, pressing it into the meat to ensure it sticks. Wrap the brisket tightly in plastic wrap and refrigerate it for at least 4 hours, preferably overnight. This step will allow the flavors to penetrate the meat deeply.

Cooking Process

Preheat your smoker to 225°F (107°C). This low cooking temperature is crucial for breaking down the tough connective tissues in the beef brisket, resulting in a tender finished product. As the smoker is heating, remove the brisket from refrigeration and allow it to come to room temperature.

Smoking the Brisket

Once the smoker is hot, drain your hickory wood chips and add them to the smoker. Place the rubbed brisket on the smoker grate, fat-side up, so the melting fat bastes the meat as it smokes. Close the smoker and maintain the temperature at a consistent 225°F, replenishing the wood chips as necessary to keep the smoke going steady.

Cooking Time is approximately 1 to 1.5 hours per pound of brisket. For a 5-pound brisket, expect a total cooking time of 5 to 7 hours. It’s essential not to rush this process; low and slow is the mantra of excellent barbecue.

Spritz and Wrap

Every hour, spritz the brisket with apple cider vinegar to maintain moisture. After the first 3 hours, check for a good bark formation. Once the bark is developed, wrap the brisket tightly in butcher paper or aluminum foil to speed up the cooking through what pitmasters call "the stall," a period where the brisket's internal temperature plateaus.

Checking for Doneness

After 7 hours or once the internal temperature reaches approximately 195°F to 205°F (90°C to 96°C), your brisket should be ready. The meat thermometer should slide in without resistance, indicating that collagen has transformed into gelatin, making the brisket tender.

Serving and Enjoying Texan Char

Let the brisket rest for at least 30 minutes before slicing. Resting allows the juices to redistribute throughout the meat. Slice the beef brisket against the grain into quarter-inch slices to ensure tenderness.

Texan Char is typically enjoyed with sides that complement its smoky richness. Consider serving it with cornbread, pickled vegetables, or a tangy coleslaw. Pair with a Texas-style barbecue sauce on the side for those who like an extra layer of flavor.

Whether enjoyed during a casual backyard gathering or a festive occasion, Texan Char brings people together over its irresistible smokiness and tender texture, a testament to both the art of barbecue and the heart of Texas culinary heritage.