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Texas-Style smoked Brisket


Serve with Emeril's Texas Style Barbeque Sauce

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Texas-Style smoked Brisket 0 Picture


  • 1 (4 pound) beef brisket, trimmed
  • 2 tbsp. dark brown sugar
  • 2 tbsp. chili powder
  • 2 tbsp. paprika
  • 2 tbsp. salt
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. black pepper
  • 1 tbsp. cayenne
  • 2 tsp. dry mustard
  • 2 tsp. ground cumin
  • mesquite wood chips



Step 1

Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili powder, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated for at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.

Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.

Prepare smoker with charcoal and the wood chips according to the manufacturer's instructions to 180-200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers and internal temperature of 140 to 145 degrees F, About 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving meat against the grain.

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