How To make Texas Beef Barbecue Brisket

Texas Style Brisket Recipe

Texas Style Brisket has never looked, smelled or tasted so good. Chef Tom demonstrates how to trim a brisket and then employs the Yoder Smokers 20” Loaded Wichita Offset Smoker to cook a tremendously tender, superbly smoked full packer brisket, using butcher paper for maximum moisture retention.

With a 14-hour low and slow cook time and a straightforward salt and pepper seasoning, this Texas Style Brisket Recipe is all about patience and simplicity. Chef Tom throws on some R Butts R Smokin’ R Beef Rub to get some garlic flavor with the salt and pepper, and the result is a juicy smoked beef brisket with an unbelievable bark that slices like a dream and is completely worth the wait.

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Smoked Bourbon Marinated Brisket

Marinating brisket is not traditional, but the result was absolutely amazing. This process works particularly well if you use a pellet smoker, as developing bark can be more difficult. The sugars and flavors on the surface start to caramelize for an incredible final product.

Marinade:
1/2 cup Smoked Bourbon
1/2 cup maple syrup
1/2 cup soy sauce
1/2 cup Dijon mustard
2T Worcestershire
4 cloves chopped garlic
2 chopped chipotle peppers in adobo

#brisket #marinade #juicybrisket #juicy #bbq
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Sophia Greb

BBQ with Franklin: The Brisket

FULL EPISODE! Aaron dives even deeper in the world of Brisket. Watch Now! -

In this first episode of BBQ with Franklin we go straight to the important stuff: the meat. Find out what you should look for when choosing a brisket to smoke, how it should be trimmed and Aaron reveals his age old recipe for seasoning.

Music:
Greenville Girl
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008

How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide

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If you're wondering the best smoked brisket recipe that is easy- hang around camp awhile. #brisket #cowboycooking

Used in this video:
Roughneck Smoker
Fogo charcoal
Gloves
Fire starter
Cherry wood

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Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

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Texas Style Brisket on the Traeger with Matt Pittman of Meat Church BBQ | Traeger Grills

Get Matt's full recipe here:

Nothing says BBQ month and Traeger Day like brisket. Catch up over BBQ and BS with Traeger’s Chad Ward and Matt Pittman of Meat Church, right in his own backyard in the Lone Star State. They’ll walk you through the steps of cooking a Texas-style brisket on your Traeger—everything from trimmings to seasoning and pro-tips to elevate your brisket game for experts and beginners alike.

Meet Matt & Chad: 0:00
Trimming: 2:57
Seasoning: 11:48
Cooking: 15:27
Wrapping: 19:00
Unwrapping: 25:14
Slicing: 26:58
Tasting & What's Next: 29:02

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Texas Style Brisket | Smoked Brisket Recipe with Red Butcher Paper on Ole Hickory Pits Smoker

Texas Style BBQ Brisket | Smoked Brisket Recipe with Red Butcher Paper

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Today I’m cooking a whole packer brisket on some smoke! For this Texas Style Brisket cook I’m starting with a full packer brisket. That means it has the flat and point still connected.

You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the brisket flat and point. This fat won’t render during cooking and it helps the brisket lay flat which helps with uniform cooking.

This is a Texas Style Brisket, which means a simple mix of Kosher Salt and Corse Black Pepper is all you need. I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside of the Texas Style Brisket with a good dose. Let the Texas Style Brisket rest on the counter while the pit comes up to temperature.

For Texas Style Brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this Texas Style Brisket cook but any cooker can be set up to cook indirect.

Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer - you can check it out here: ) to monitor grate temperature throughout the cook.

Once the smoker is stabilized, place the Texas Style Brisket fat up on the cooking grate and close the lid. Traditionally Texas style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan.

After 5 hours, the outside of the Texas Style Brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage.

Tear off 2 big strips of butcher paper and lay them cross ways on the table. Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit.

Monitoring the internal temperature of the Texas Style Brisket is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours.

Once the alarm sounds at 200⁰ the Texas Style Brisket is ready to come off the pit. For brisket you should feel almost no resistance when you stick it with a probe.

Place the Texas Style Brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt.

For serving Texas Style Brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain. Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right!

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