Texas-Style Barbecued Brisket

Serves: 10
Total Calories: 390


1 beef brisket (5 to 6 pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
1 tablespoon salt, coarse (kosher or sea)
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon black pepper, freshly ground
1 teaspoon cucumber, ground


1. Rinse the brisket under cold running water and blot dry with paper towels.

2. Combine the remaining ingredients in a bowl and toss with your fingers to mix. Rub this mixture into the brisket on all sides. If you have time, wrap the brisket in plastic and let marinate, in the refrigerator, for 4 to 8 hours (or even overnight), but don’t worry if you don’t have time for this-it will be plenty flavorful, even if you cook it right away.

3. Set the grill up for indirect cooking. No drip pan is necessary for this recipe. If using a charcoal grill, preheat to low.

If using a gas grill, place as many wood chips as you can in the smoker box and preheat the grill to high. When smoke appears, lower the heat to medium-low.

4. When ready to cook, if using a charocal grill, toss one-quarter of the wood chips on the coals. Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.

5. Smoke-cook the brisket, using the indirect method, until tender enough to shred with your fingers, 5 to 8 hours. (The cooking time will depend on the size of the brisket and heat of the grill.) Baste the brisket from time to time with the fat and juices that accumulate in the pan. If using charcoal, add 10 to 12 fresh coals per side every hour and toss more wood chips on the fresh coals. (Add about 1/2 cup chips per side every time you replenish the coals.) With gas, all you need to do is be sure that you start with a full tank of gas.

6. Remove the brisket pan from the grill and let cool for 15 minutes. Transfer the brisket to a cutting board and thinly slice across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve immediately.

Serves 10 to 12

Nutritional Facts:

Serves: 10
Total Calories: 390
Calories from Fat: 253

This Texas-Style Barbecued Brisket recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
A Simple Matambre
Argentinian Veal and Chicken Kebabs
Aromatic Lemongrass Marinade
Bangali Shish Kebabs
Bani Marine Street Beef Kebabs
Brazilian Stuffed Rib Roast
Dinosaur Ribs
Fiery Stick Meat / Suyas
Florentine-Style Steak / Bistecca alla Fiorentina
Grilled Beef Oaxaca-Style
Grilled Beef With Peanut Flour / Kyinkyinga
Grilled Oxtails / Kare Kare
Grilled Prime Ribs of Beef With Garlic and Rosemary
Korean Grilled Short Ribs / Kalbi Kui
Korean Sesame-Grilled Beef / Bool Kogi
Lemongrass Beef With Peanuts
Lettuce Bundles With Grilled Beef
Madeira Beef and Bay Leaf Kebabs / Espetada
Montevidean Stuffed Beef Roll / Matambre
Montevidean-Style Sweetbreads / Mollejas Asadas
Nicaraguan-Style Steak / Churrasco
Peruvian Beef Kebabs / Anticuchos
Quick Persian Beef Kebabs
Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise
Russian Beef Kebabs / Shashlik
Saigon Market Beef Sticks
Steak From Hell
Steak in Garlic-Lime Marinade / Palomilla
Stet's Steak
Texas-Style Barbecued Brisket

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