Smok’n Good Texas Brisket

AKA Why you want to be my friend. ūüôā

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.
 

Pin It

10 thoughts on “Smok’n Good Texas Brisket”

    1. 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. ūüėČ

    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.

    1. 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.

Leave a Reply

Your email address will not be published.