3 Videos | Photo: Texas Brisket Recipe
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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By lynrie
on March 31, 2013
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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.
By Sandracastle
Dolores, Co
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.
By myerss01
California
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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