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How To make Texas Barbecued Beef Brisket
10 pounds Beef brisket
2 cups All-south barbecue rub -- see
2 cups Basic all-american bbq sauce
Recipe by: The Thrill of the Grill by Chris Schlesinger 1. Rub the brisket= thoroughly on all its sides with the barbecue rub, and allow it to come to= room temperature.
2. In the pit of a covered grill, build a very small fire on one side as=
far up against one wall as possible. Place the brisket on the grill on the= side opposite from the fire so that none of the brisket is directly over= the flame. Put the top on the cooker, pull up a chair, and grab the cooler.
This is where a person learns about the Zen of Barbecue. You gotta keep the= fire going, but very quietly. If you've got a thermometer on your covered= grill, you want to keep the temperature between 180 and 220 F. Remer, "Slow= and low is the way to go." You have to figure out your own personal= refueling policy. The one I like is one handful of coals or wood chunks to= every beer.
This goes on for about 8 to 10 hours or however long you can make it, the= longer the better. Don't be scared by the darkening of the exterior, the= outside of the brisket will be superdark
my personal favorite part.
3. Upon completion, pull the brisket out, trim off any excess fat, and=
slice it thin. Serve with barbecue sauce on the side:
no pro would ever= cover properly cooked brisket with sauce, he'd just dab on a touch.
Obviously the key here is a tremendous amount of patience and a day when= you want to do nothing but sit around. But the end product is one of those= great culinary events that results from spending a lot of time doing= something that is relaxing and enjoyable. Make sure you have plenty of tall= boys for eating this.
-Accompanying commentary=20 In my estimation, beef brisket just might be why the barbecue process was= invented. My research, sketchy as it is, shows that there was a strong= German immigrant communitu in Texas around the turn of the century. It has= some of these Germans working in the booming Texas cattle industry, and= others working in butcher shops, what with their strong background in= butchering and charcuterie. It being common knowledge that butchers are= constantly trying to turn tough or inexpensive cuts of meat into a usable= product that brings a higher cost (witness sausages and pates), it has= these German butchers faced with the brisket. This cut of beef is= particularly unwanted because of the huge percentage of fat that runs ont= only on the surface, but throughout the cut. Traditional technique would= braise or pickle this cut to tenderize it, but the brisket also has a lot= of beef flavor. In my personal opinion, a vey smart German butcher who ws= looking for a way to market this cut barbecued it. We're not talking here= about the open-pit roasting that was already popular in this area, but= rather closed-pit cooking, in which the cooking is done by convection= ratherr than conduction. It is similar to braising in theory, with the= smoke replacing the water. It is cooked at very low heat for a long period= of time, and the high fat content protects the meat from drying out but= also disappears through the 10 - 18 hour cooking process. What you are left= with is very tender meat with little or no fat and a tremendous smoky beef= flavor. I think the meat and the process were literally invented for each= other.
Now, I don't think that you will get any disagreement from the professional= barbecue industry when I say that brisket is the hardest to master--but,= hey, learning is half the fun. And, in the words of Remus Powers, famous= barbecue aficianado, "The best barbecue I ever had is the one on the plate= in front of me."=20 These are guidelines for the closed-pit barbecuing of brisket, a basic= technique with many variables which is wide open for personal= interpretations.
Chris Schlesinger
How To make Texas Barbecued Beef Brisket's Videos
EASY smoked brisket recipe to nail it your first time (2023)
Go to and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
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Try Smoke Trails BBQ Brisket Rub on your next brisket. You can get it here:
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Advanced brisket videos:
Hot & Fast & Hold Brisket:
190 & Hold method:
Chapters
00:10 Trimming
04:35 Tallow
05:20 Rubbing
08:15 Smoking (time & temp)
12:45 Endure Hardship (optional)
13:15 Wrapping
14:00 Finishing (when to pull)
15:15 Resting
16:00 Slicing
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RECCOMENDED PRODUCTS
ChefsTemp Thermometer:
Get SMOKE TRAILS BBQ BRISKET RUB here:
Texas Monthly BBQ Freak Hat:
Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF):
Use code Smoke Force for 10% off rubs, sauces and more at
Dalstrong Knives:
- Valhalla Fillet (viking) Knife:
- 14 Slicing Knife:
Gloves in a Bottle:
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton Gloves:
Black Nitrile Gloves:
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Typhur Instaprobe:
MEATER + & MEATER block:
ChefsTemp Thermometer:
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
Pellets (for pellet grills):
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Texas Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf
Texas Smoked Brisket is simple but classic! ????????????
Having done a couple brisket recipes, I decided to make the holy grail of barbecue: Texas Smoked Brisket. Simple salt, pepper and garlic powder (optional of course) seasoning on this packer brisket. Smoked low & slow then wrapped in butcher paper and finished off. I ended up using some beef tallow to make it even extra juicy and tender! Find this whole recipe on my blog or linked in my bio! ????????
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How To Make Texas Smoked Brisket Properly
You haven't had real brisket until you've had Texas Smoked brisket.. and you haven't truly lived until you've made a homemade smoked brisket. This isn't just a recipe for brisket, it's a recipe for success. Nothing but a beautiful smoke ring, and melt in your mouth tender brisket.
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REAL Texas Brisket Recipe (Cooked by a Texan)
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There is REAL Texas Brisket and then there is Texas Style Brisket. The difference is the true Texan behind the smoker – hey, I'm just sayin! Check out this video to see how you cook a Texas Brisket from start to finish – trim, rub, cook and slicing perfection.
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Smoked Texas Brisket Recipe - Confit Brisket
Thank you for watching my smoked Texas brisket recipe. On this video, I took an E3 Meat Company brisket and smoked it Texas style using some SPG. Once the brisket was smoked, I rested/held the brisket in some wagyu beef tallow for 10 hours! This is by far one of the most flavorful briskets I've ever smoked. The flavor of this E3 Meat Co brisket was so beefy and the beef tallow took the flavors to a whole new level. This is a must try recipe.
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Smokin' Joe
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Brisket 101: forget the time and focus on temperature #bbq #recipe #brisket #texas