Texas Brisket

Total Time:
6 hr 25 min
15 min
10 min
6 hr

10 to 12 servings

  • 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

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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Toasty, bracing beer

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    58 Reviews
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    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.
    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.
    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.
    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.
    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!!
    Wonderful flavor through out each bite.
    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.
    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.
    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!
    Made 20+ of Paula's perfect Brisket on my medium weber grill using indirect method pouring the water that soaks the hickory in the middle of the grill on to a homemade aluminum foil pan to make it a water smoker.  
    Prefer a 10 pound or larger brisket for big slices. 
    The rub seems to work best applied overnight double bagged it in plastic grocery bags tying the ends to enclose it. 
    Don't use too many coals or it will cook too fast and be tough. You can add 3-4 coals when needed once or twice during the 6 hours cooking time. 
    Wrap in foil when donea few hours before slicing to keep the juices inside. 
    Finally (optional) I am fortunate to own an electric slicer. Sliced thin it it makes perfect faquita's. 
    Warning; causes neighbors to go temporarily insane as the smell from the grill is killin em. Give them a small serving with a copy of Paula's recipe. 
    Please try it so you look like a pro! 
    I made this last year a couple times and it was great. However , I mixed too much of the combined ingredients ( the first time)and was a bit salty. Either way was still good, just dealt with it and know better for this week when I do it again. Love Paula's recipes. Might try with a few garlic cloves embedded this next time around
    What would be a good side dish for this? Any other ideas of food to serve with this?
    My husband decided to try to learn to cook this year. He made this for his first brisket. It's the kind of recipe you wake up thinking about the day after you ate it and wishing you had more.
    I followed this recipe to the tee and it was fabulou! I cooked it on a gas grill. I put the Hicory Chips in a Foil Baking sheet and under the top grill. Next, I followed the directions for making the rub and placed the Brisket in a baking pan on top of the grill. As it cooked, I had to monitor the level of moisture in the baking pan to make sure the meat did not stick to the pan and added a bit of water to the bottom of the baking sheet as cooking progressed. At about 5 hours, I noted that the Brisket was getting very tender. By 6 hours it was completely cooked and very tender. This was a major Home Run for us and our dinner guests. Paula, you are a dear and this was a very big success in our house. I'm coming to your house in Savanah next cause I think you're thebest!!!!!

    Bob, Cleveland, Ohio
    For those who think its too salty and too tough? Like some have said, don't use all the rub on one brisket. Also Paula says to rinse off the meat. The meat has to be slightly wet or it won't absorb the rub and it will taste too salty. The salt is the tenderizer. Use it correctly before you complain, if you tenderize it by marinading it overnight, its perfect.
    I made this brisket last week and was so happy with the results!!! There is a barbeque place in town that we love and this brisket tastes just as good if not better than the brisket they serve. I told my husband that very rarely do I cook something that tastes like a restaurant prepared it, but this was incredible!!!!! I recommended the recipe to a friend and she prepared it this weekend with the same results I had. She loved it also!!. Very easy to prepare and very moist even when reheated in the microwave. Could not believe how moist it was! Thanks Paula for the video it made it a lot easier to prepare. I was in a hurry to get it to the smoker and mixed up the rub, rubbed it real good like the video showed and placed in the smoker. No wrapping it in the refrigerator or letting it sit for a while, just placed it on the smoker and left it. WONDERFUL!!
    It just amazes me how rude and nasty people can be! By reading these review's, Far more people loved the recipe, then not! It's all about the cook. Honestly!! If you can't cook, there is no recipe that will help you!!
    I'm a Texan born and bred and am very picky about my Brisket. This one is very good.

    FYI to all the posters who said the rub was too salty. The recommendation is to use a portion of the rub on the brisket and to store the rest for up to six months, not to use the entire mixture on one brisket.

    Another classic example of amateurs not following directions or using common sense. LOL.
    This brisket was the best I have ever made, as well as the best I have ever had. At first thought may be too salty, but turned out perfect. My husband could not keep out of it. We were snacking all night on it. LOVED IT!!!
    I am going to try this recipe. I had tried one from Tyler Florence and I thought it was okay...Hope this one is better...For the question below (Tim from WV). What I was told from an email I placed to the Foodnetwork email is that when you actually see the show and print out the recipe and notive things were changed. Is that the chef thought it woulod be best for viewers to cook it a different way, because they had trouble with that recipe. Hope I answered your question...
    I have made this recipe several times. It is always good. I do like to rub the brisket the night before. I just wrap and refrigerate until time to cook. I learned the hard way to put it in the pan to cook it. Since she did not on the show, I tried smoking it on the grate and the meat was much more dry.
    I noticed that the recipe states to place the brisket in an aluminum pan and than place on the grill....however the video shows Paula placing the brisket directly on the grate of the grill! Any suggestions ?! What is the best method ?!
    Looks SO good! Other than "pan juices", it looked like Paula served it w/ some type of sauce. Please, no employees of sauce companies; is there one you'd recommend? Or does Paula have a recipe (I'm new to Food Network)? Thanks!
    Made this for my wife, ( who hails from Texas) and friends. They all agreed it was awesome even if a yankee cooked it. Thanks Paula
    I made this yesterday for my family. I had to adjust the recipe a little because it would be unrealistic to cook outside right now; I cooked it in the oven but otherwise followed the directions. The dry rub really didn't offer much flavor and in some places it got really hard so we had to pick it off and didn't even get to eat it. I was really bummed that this didn't turn out better.
    i can`t cook but this is the best brisket i have every eaten.i have made it several times and everyone loves it.i even bought a new smoker to cook it on.thanks paula for the great recipe
    we really enjoyed this recipe, ty paula...and to the rude and persoal attacker I totally believe the person('S) is just making more than one nic name and is the same person and never trys the recipe at all...the person i believe does it to some of the other cooks as well and needs he or shes ip checked..so food network can put a stop to it
    This smelled WONDERFUL while it cooked, although when we sat down to enjoy it....it was a bit salty. I did serve the beans (from the same episode) with the Brisket and it was a wonderful medley!
    This is a delicious meal. I just love all of Paula's meals!
    This reciepe is super easy and makes the best brisket... My husband was complimented heavily on the beauty of his brisket and it was all thanks to this reciepe. The house seasoning we now keep on hand for anything and everything just adds a wonderful touch to your meal.
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