Texas Style Beef Brisket

May 9, 2010 / By Foodland

Texas Style Beef Brisket

A favorite in Texas, rich with the flavors of barbeque
Course Dinner, Main Course
Cuisine Beef
Servings 12 Servings


  • 0.5 cup paprika
  • 3 tablespoons ground black pepper
  • 3 tablespoons coarse salt
  • 3 tablespoons sugar
  • 2 tablespoons chili powder
  • 1 tablespoon English dry mustard
  • 1 whole beef brisket, 7.5-8 lbs., fat trimmed to 1/8-1/4"
  • 2 tablespoons liquid smoke
  • Mop
  • 1 cup cider vinegar
  • 1 cup white vinegar
  • 0.25 cup vegetable oil
  • 2 tablespoons worchestershire sauce
  • 1 tablespoon Brown 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 wrapped, 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.
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