Texas Brisket

Total Time:
6 hr 25 min
Prep:
15 min
Inactive:
10 min
Cook:
6 hr

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
  • 6 tablespoons House Seasoning, recipe follows
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 6 cups hickory wood chips, soaked in water for 30 minutes
Directions

Click here to see how she does it.

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:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

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

Yield: 1 1/2 cups


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Pairs Well With
Dark Beer

Toasty, bracing beer

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4.6 59
We put this on our new electric smoker, and unfortunately, we did not cook it at a low enough temperature and our meat was tough. BUT thankfully, the flavor of the meat was off the charts delicious! The spices are just fantastic together and we are trying our smoker again today hoping for better results with our cooking method. And we will be using the spices listed here, exactly as listed, no need to change perfection! Well done Paula! item not reviewed by moderator and published
This was waaaaayyyyyy to salty. I WILL NOT make this again. At least not the way it is written. I need to cut the salt in half or maybe by 75%. I did this exactly as written and not one person took more than 2 bites of it. I have tons left over and not even sure what to do with it. Thank goodness I had a lot is sides to fill up my guests. item not reviewed by moderator and published
I change it slightly by using chipotle instead of cayenne and I use 2 table spoon of Koahser salt and 1 teaspoon of black pepper and garlic. item not reviewed by moderator and published
Made this brisket today on the weber smokey mountian smoker. A 7 lb brisket cooked at 220 to 250 degrees for 8 hours. Applied the rub the night beofre and let the brisket sit in the fridge overnight. The meat was very very juicy and tender but unfortunately it was way to salty. At first i thought I had misread the receipe but discovered I did not. I alos only applied about 2/3rds of the rub to the brisket. My recommendation is use 1/2 cup of salt instead of a full cup of salt. I should have read through more of the reviews before smoking my brisket and I may have avoided this problem. I will attempt this again to see if I have better results by reducing the salt. item not reviewed by moderator and published
Every year for the last 3 Christmases this is what my brother-in-law wants for his present from my husband and me. The wierd thing is he is the most finicky person I know when it comes to food. Try it, even if you are like me and is not a great cook, it is easier than pie and TASTE SOOOOO GOOOOD. item not reviewed by moderator and published
I have made this brisket several times, and it never fails to please. Flavor is incredible. My son says it is the best brisket he has ever had, anywhere. I just made one for Thanksgiving and we blew through it. I was shocked to look in the frig this morning and discover that I don't even have enough left for leftovers tonight! Oh well, defrosting the other 1/2 now!! item not reviewed by moderator and published
Wonderful flavor through out each bite. item not reviewed by moderator and published
Like the previous review of Steve's, we use a medium Weber and hickory chunks ( our wood preference, we do the Grand Slam about 4 times a year. Brisket, Eckridge Sausage, baby back rib slabs, and chicken. It is an all day project, but the results are well worth it. Never had a rub I cared for until this one. Thank you, PD. item not reviewed by moderator and published
This was great!!! I kept smelling it cooking, and my mouth kept watering. Our brisket and had fat on the bottom and we took off a thick layer and I took it off before we even started to cook. Otherwise, everything was done as directed. We used a metal cake pan and cover with foil. We would differently make this again. item not reviewed by moderator and published
If you cook it this way don't call it "Texas" I question trimming the fat at all until the smoking is done, I would score it with diamond shape cuts as to keep the fat on top of the meat while cooking and acting as a self basting creation that it is. If you trim off any fat its after the smoking is done for goodness sake. I like to smoke mine a lot longer... at least 12 hours and for good friends... 24. You need no knife when it is done right, and it will be so good you will stand up and slap your momma! item not reviewed by moderator and published
you are only supposed to use 6 tablespoons of the salt/garlic/pepper blend... item not reviewed by moderator and published

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