Texas Brisket

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Picture of Texas Brisket Recipe 3 Videos | Photo: Texas Brisket Recipe
Rated 5 stars out of 5
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  • Read 58 Reviews
Total Time:
6 hr 25 min
Prep
15 min
Inactive
10 min
Cook
6 hr 0 min
Yield:
10 to 12 servings
Level:
Easy
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Ingredients

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

Print Recipe

Beer Suggestion for This Recipe

Dark Beer

Dark Beer

Toasty, bracing beer

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Newest Ratings and Reviews

Read all 58 reviews

  • on March 31, 2013

    Flag

    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.

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  • on March 31, 2013

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    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.

    people found this review Helpful.
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  • on January 06, 2013

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    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.

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