Texas Brisket

Make sure you get the barbecue sauce and onions rings on the side for the true Dallas experience.

  • Preparation Time35 mins
  • Cooking Time12 mins
  • Serves10
  • DifficultyMedium

For the brisket

1 (2.5 to 3kg) brisket, trimmed but left with a layer of fat about 0.5cm thick
6 tbsps house seasoning, recipe follows
3 tbsps chilli powder
1 1/2 tsp dark brown sugar
1 1/2 tsps onion powder
1 tsp dried oregano
1 tsp cayenne pepper
500g hickory wood chips, soaked in water for 30 minutes

For the house seasoning

200g salt
50g black pepper
50g garlic powder
For the brisket:
1) Rinse the brisket thoroughly under cold water and pat dry with paper towels.

2) In a small bowl, mix together the house seasoning, chilli powder, sugar, onion powder, oregano, cayenne. Rub the brisket with the spice rub on all sides. Place the brisket fat side up in a large disposable aluminum pan and let it sit while your barbecue/smoker heats to a low temperature of 135 to 150 degrees C.

3) Follow the directions on your barbecue/smoker for indirect cooking. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips and place the pouch directly on the coals.

4) Place the pan with the brisket in the center of the grate and cover the barbecue/smoker. Slow-cook the brisket until it is tender and an instant-read thermometer inserted in the center of the meat registers about 88 degrees C, about 10 to 12 hours. Add coals and wood chips, as necessary, to maintain a low temperature.

5) Transfer the brisket to a cutting board to rest for about 30 minutes. The meat will shred if you try to slice it right off the barbecue.

6) Slice the brisket across the grain to serve.

For the house seasoning:
1) Mix ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

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