Texas Barbecue Brisket Recipe
Brisket is a high-fat, tough cut of beef. The secret of
cooking a great brisket on the BBQ is all about how you do
it, rather than special marinades or rubs. So this is going to be
a very easy and simple barbecue
brisket recipe ... with the flavor coming from the cooking
technique. Brisket takes a very long time to cook until it's tender, so plan
ahead. Set aside at least 10 to 12 hours, and maybe as long as
15 hours (depending on the size of the brisket), to barbecue the meat.
What You Need
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- One 7 to 10 lb brisket, untrimmed, with a thick layer of fat on one side
- Olive oil to coat
- Salt and pepper, taste
- Lots of BBQ wood chips, in whatever flavor combination you like.
How To Prepare The Brisket
- Rinse the meat under cold running water. Pat dry with paper towels.
- Apply a very light coat of olive oil (remember, brisket already has a lot of fat!).
Sprinkle with salt and pepper.
- Soak the wood chips for an hour or two in water. Whenever you need more chips,
just drain what you want to use before adding it to the charcoal (do not allow
the wood chips to dry out - it's the moisture that will give off lots of smoke).
Barbecuing The Brisket
The key to tender brisket is cooking it slowly and at low heat.
Due to the amount of time it takes to BBQ it until it's tender, we do it over two
- Get up bright and early!
- Set up the BBQ for indirect cooking.
- Fire up the BBQ using a lot of charcoal (you'll be cooking for a long time).
- When the coals are red-hot and covered in a layer of ash, add a few handfuls of
wood chips and wait for them to ignite.
- Now turn down the heat to low temperature (we set it at around 190 to 200 degrees F).
It's at this temperature that you'll be cooking the brisket.
- Put a layer of heavy-duty aluminum foil on the cooking grate, with the edges slightly
- Put the brisket on the foil, fat-side up. Keep the BBQ lid down to allow the
wood chips to infuse the meat with that great smoky flavor. You can baste with the
juices once in a while if you like, though we have found it unnecessary.
- Add wood chips or charcoal as needed.
- After 10 to 12 hours, you can take the brisket off the BBQ. Wrap it in heavy-duty
aluminum foil and immediately stick it in the refrigerator. If you don't have heavy-duty
foil, wrap it a couple of times with regular foil.
- The next day, about 3 to 5 hours before you want to eat, set up the BBQ once again
for indirect cooking, medium-low heat, with some more of those good wood chips.
- Put the brisket (still wrapped in foil, and fat-side up) back onto the BBQ and
close the lid. Leave it there until you're ready to eat. Brisket is done when you
can easily shred the meat with your fingers.
That's all there is to it! In our opinion, a simple barbecue brisket recipe is all
that's needed for a delicious result. To serve, take the meat off the grill and let
it rest for 15-20 minutes before slicing. When ready, unwrap it, trim off the remaining
fat and thinly slice the brisket against the grain of the meat. Even though it does
take time to cook a brisket properly, the result is a tender and tasty
entree. Bon appetit!
(and check out some other BBQ beef recipes for another cookout)
. We barbecue with a charcoal grill
in an outdoor kamado-style cooker called
We love food and we love the grill, and hope you enjoy our recipes!