Smok’n Good Texas Brisket

Smok’n Good Texas Brisket

AKA Why you want to be my friend. 🙂

I have been working on a brisket recipe ever since my brother returned from his Texas mission.  This was by far my best.

Like many of my recipes it is very little on ingredients but heavy on time and technique.  This was was on my grill/smoker for 10 hours, and it was worth every second. :D.

Texas Style Brisket

1 10lb brisket (A brisket has two pieces a “point” and a “flat” I like to cook them together)
1 lb of Kosher salt (don’t worry you won’t use it all)
1/2 cup ground Pepper
1/3 cup granulated garlic
1 cup Apple Cider vinegar
1 cup Brown sugar
2 tbls dry mustard
1 tbls red pepper flakes
2 cups water

The night before the big day remove the meat from the package and rinse.  Add the pepper, the garlic and a cup of salt to a bowl and mix well, then take the mixture and cover the meat.  Take remaining salt and coat well.  Place on a cookie sheet, cover with plastic wrap and let sit over night.

On the morning of the big day 10 to 12 hours before dinner time.  Start the charcoal in a chimney and start soaking wood chunks.  While the coals are getting to temp take the meet and rinse, and dry well.  Lightly salt and add a dusting of pepper.  Place in the smoker and smoke for 6 hours between 200 and 225 degrees.  After being on the smoke for the 6 hours place in a foil tray add the water, sugar, vinegar, mustard, and the pepper flakes. Cover with tinfoil and continue the cooking process at 200 degrees for the remaining 4 to 6 hours until the meat will tear apart easily. Slice against the grain and serve.

Optional BBQ Sauce

1 cup Ketchup
1/3 cup mustard
1/4 cup balsamic vinegar

After removing the meat from the foil tray. Take any liquid and cooking chunks and remove to a pan. Add the ketchup, mustard and the vinegar bring to a boil. Remove from the heat and blend.


14 responses to “Smok’n Good Texas Brisket”

    • You had some very good points. Growing up in South Texas, I thuhogt the only wood was mesquite, but have since learned that there are other good choices out there. Post oak is really good if you can find it and that’s what the Big 3 in Lockhart (and other places use). Pecan is nice as well. Cherry and apple both go well with chicken (and fish) and yes, chicken is acceptable bbq. But brisket is king. Enjoyed your post.

  1. It may look good… as a native Texan that’s not our recipe. Every brisket smoked in the four corners of Texas is cooled a little different than the other. If you are using a recipe from a chain barbeque joint you have already failed. This is one Texan’s opinion.

  2. Monte, glad you stated that it’s your opinion my friend. I am a Texan thu and thru but one of the things my mama taught me was to never be rude, haughty nor arrogant. Doubt you meant to be any of those but that’s how it came across. 😉

    BTW can’t WAIT to try this recipe. Sounds wonderful!

    May the Lord’s face shine upon you.

  3. I think everyone boils water differently. And that’s ok. If we all did the this the same way, how boring would that be? Then, who would ever need a recipe?
    Thanks for sharing. I’m not a Texan, but lived there. My ex father in law, may he rest in peace, made a brisket that would knock your socks off.

  4. In the past I have gotten lots and lots of accolades on my brisket and beef ribs. I cook them the same way except for cook time. My cooking fashion is almost the same as yours, but in reverse. I cook them covered in a broiler with vinegar, yes I live in Eastern North Carolina, cayenne pepper flakes, brown sugar and Worcestershire in the bottom pan. I do this in the oven @ 400 degrees for around 1 1/2 hrs. Afterwards I remove the meat and place it on my Big Green Egg at 225 degrees for around 4 1/2 ours.

    • Sorry it’s not clear. After it has been on the smoke for 6 hours. Take the brown sugar mix that with the mustard and remaining ingredients and coat the brisket and put it into the foil tray. Add the water to the tray and cover. Good luck I hope it turns out well.

  5. This sounds great! I’m handicap so I might me able to make it. So far so good on your recipe! Thankyou. I have a stalker so please forgive me not giving you my name.

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  7. Brisket is one of the hardest meats to smoke. But with a little practice, it can be done to perfection. Many people do a lotof unnecessary steps to this meat when in all actuality it doesn’t need much done to it at all. Just a little TLC and the meat and smoke will provide all the flavor you need. Im a traditionalist with meat smoking and believe the less you mess with it the better. Heres my take on it. First buy a good quality brisket. Season with salt and pepper. Smoker at 250. Wood of your choice. Smoke around a hr per pound. Wrap w butcher paper around 6 hr mark or when you have a nice mahogany color. Also keep a water pan in smoker for moisture. I take off around 200 degrees but more of a feel and look. Always watching for consistent clean smoke amd temperature. This gets me perfect juicy tender brisket time and time again with dark delicious bark!

  8. You don’t have to be from Texas or ever lived there to make killer brisket. Get over yourself and Texas. It’s all hype. I’ve made at least 50 -60 briskets in the last five years all for parties I’ve thrown and each time they are fabulous. I have lots of ingredients: black pepper Kosher salt, red pepper flake, fresh garlic minced fine, dark brown Sugar, allspice and my secret is Espresso Finely ground coffee rubbed on last. I marinate for at least 24 refrigerated and then thaw meat to room temperature before I cook. I smoke mine at 225 with a blend of cherry and white oak for almost 14 hours. The bark and fat are insanely wonderful. The meat is moist and ever so tasty. ❤️❤️

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