Texas Brisket

  • Level: Easy
  • Total: 6 hr 25 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 6 hr
  • Yield: 10 to 12 servings
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Ingredients

One 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

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Directions

Special equipment:
6 cups hickory wood chips, soaked in water for 30 minutes
  1. 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.
  2. 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.
  3. 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. Mix ingredients together and store in an airtight container for up to 6 months.
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