Texas Style Beef Brisket

A favorite in Texas, rich with the flavors of barbeque



Adjust Servings

Recipe CategoriesBeef


3Tablespoonground black pepper
3Tablespooncoarse salt
2Tablespoonchili powder
1TablespoonEnglish dry mustard
1eachwhole beef brisket, 7.5-8 lbs., fat trimmed to 1/8-1/4"
2Tablespoonliquid smoke


1Cupcider vinegar
1Cupwhite vinegar
1⁄4Cupvegetable oil
2Tablespoonworchestershire sauce
1Tablespoonbrown sugar


Dry Rub

  1. Mix first 6 ingredients in small bowl to blend.
  2. Transfer 1 Tbsp. of fry rub to another small bowl and reserve for mop.
  3. Rub the brisket with the liquid smoke.
  4. Spread remaining dry rub all over brisket.
  5. cover with plastic; chill overnight.


  1. Mix first 7 ingredients plus reserved dry rub in heavy medium saucepan.
  2. Stir over low heat for 5 minutes.
  3. Pour 1/2 cup mop into bowl; cover and chill for use in sauce.
  4. Cover and chill remaining mop.
  5. Heat gas grill.
  6. Make sure you have a full tank of propane.
  7. You want the heat to be at 200-225°.
  8. If you use natural charcoal, let the coals burn down to ashy gray and then spread them evenly.
  9. Place brisket, fat side up, on the rack in the grill.
  10. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°, about 10 hours (turn brisket over for last 30 minutes).
  11. If using charcoal, every 1 1/2 - 2 hours, add enough charcoal to maintain single layer and to maintain 200-225° temperature.
  12. Brush brisket with one of the two chilled mop each time grill is opened, every 20-30 minutes.
  13. Transfer brisket to platter; let stand 15 minutes (Brisket can be made one day ahead).
  14. Cool brisket for 1 hour.
  15. Wrap in foil and chill.
  16. Before continuing, re-warm brisket, still wrapper, in 350° oven about 45 minutes.
  17. Combine barbecue sauce and any accumulated juices from brisket in a pot.
  18. Bring sauce to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
  19. Thinly slice brisket across grain.
  20. Serve brisket with sauce separately.


Login or register to post comments