Recipe courtesy of Paula Deen
Texas Brisket
Total:
6 hr 25 min
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy
Total:
6 hr 25 min
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

House Seasoning:

Directions

Special equipment: 6 cups hickory wood chips, soaked in water for 30 minutes

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

Pairs well with dark beer

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