How To make Texas Marinated Brisket

How to Make the Ultimate Texas Barbecue Brisket in Your Own Backyard

Test cook Bryan Roof makes host Julia Collin Davison a tender and delicious Texas Barbecue Brisket. Then, equipment expert Adam Ried shows host Bridget Lancaster his top pick of coolers.

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EASY smoked brisket recipe to nail it your first time (2023)

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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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How to Cook BRISKET in the OVEN, Texas Style

They said I couldn't cook Texas Brisket in the oven. They were WRONG.

You can cook a Texas style brisket in the oven with plenty of smoke flavor! Learn how to cook a juicy, smokey, barky, Texas style brisket that will leave you wondering why you even need a smoker (But seriously, you should get a smoker).

Get SMOKE TRAILS BBQ BRISKET RUB here:

Activated Charcoal Powder:
Oven Gloves:
Liquid Smoke:
Morton's Tender Quick (Nitrites for smoke ring):

My BBQ Essentials Buying Guide:

ChefsTemp Thermometer:

Smoke Trails BBQ Brisket Rub:

Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website:

Get the MEATER on Amazon:

Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe):
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor):
Tongs (click click! I like the silicon ones because they don't mess up the bark as much):
Set of Good BBQ Knives:
Bread Knife (Your workhorse for slicing brisket):
Cutting board (get a big one with juice channels, trust me):
Cotton and black nitrile gloves (use them both for heat + liquid protection):
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
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):

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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Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf

Perfect Smoked Brisket with @saltfirebbq ????????????

This is the ultimate tutorial on how to make perfect Smoked Brisket every time from @saltfirebbq. Go read his whole step by step walkthrough to becoming a brisket expert on our blow! So fricken delicious!

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Brisket 101: forget the time and focus on temperature #bbq #recipe #brisket #texas