Big, Bold, BBQ: Texas Smoked Brisket Recipe

brisket entry
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Everything is bigger in Texas, and this includes their bold barbecue style.  Traditional Texas BBQ boasts the best of Tex-Mex flavors – spicy cayenne, hot chiles, and tangy tomatoes are often used to make spice rubs and sauces for Texas-style smoked meats.  In this Texas smoked brisket recipe, we combine the flavors of beer, hot sauce, and chili powder to make a tried-and-true, Texas brisket.

Steps for Texas Smoked Brisket:

Step 1 – Prepare brisket 

Prepare the brisket yourself by trimming some of the fat on top until it is about ¼ inch thick, or ask your butcher for help.  Use a BBQ dry rub before smoking for added flavor.  

Step 2 – Preheat grill or smoker

You can make delicious smoked brisket using your smoker or grill.  Simply place a smoker box filled with wood chips on hot grill grates for grill-smoked brisket.

Step 3 – Smoke 

Set smoker or grill to 225 degrees F.  Large brisket (+12 lbs.) will take about 10-12 hours to smoke fully, while smaller briskets (5 lbs.) will only take about 5 hours.  Use a digital meat thermometer to regularly check the internal temperature of the brisket until it reaches 200 degrees F. Read our article on smoked brisket temperature for more tips.

Step 4 – Slather 

Take things over the top and brush our Smokehouse Barbecue Glaze over the brisket in the final moments of smoking for a slathered, slow-smoked brisket.  

Texas Style Smoked Brisket Recipe

Prep Time: 1 hour, 15 minutes

Cook Time: 7 hours

Total Time: 8 hours, 15 minutes

Yield: 8 servings


  • 1 (5 to 7 pound) beef brisket, trimmed
  • ½ cup prepared barbecue seasoning rub
  • 2 tablespoons ground chili powder
  • 1 cup Frank’s® REDHOT® Chile ‘n Lime Hot Sauce
  • 1 cups beer or non-alcoholic malt beverage
  • 1 cup Barbecue Sauce


  1. Mix chili powder, hot sauce and beer to make marinade.
  2. Place the meat in a shallow, pan and add marinade. Cover and place in refrigerator for 4 - 8 hours.
  3. Remove from fridge about an hour prior to placing in cooker. Rinse brisket and pat dry.
  4. Season with your favorite rub.
  5. Prepare grill for indirect cooking over medium-low heat (250°F).
  6. If desired, place smoker box with wood chips like mesquite, oak, hickory, cherry, apple - or a mixture you prefer - over coals or heat source.
  7. Place meat in center of grill and pan beneath - remember you are using indirect heat. Close the hood of the grill.
  8. Cook meat, over LOW heat, approximately 225°F – 250°F for 6 to 7 hours, or until meat is very tender (190°F internal temperature).
  9. Baste with mop sauce after one hour.
  10. To make Smoke House Barbecue Butter Glaze, combine barbecue sauce, butter and remaining 1/2 cup beer. Simmer 5 minutes until slightly thickened.
  11. Slice meat against the grain using a sharp knife and serve with sauce.

The Char-Broil community site has tons of great recipes for smoked brisket.  Visit today to find more great ideas like Easy Smoked Brisket in an Electric Smoker.  

17 thoughts on “Big, Bold, BBQ: Texas Smoked Brisket Recipe

  1. I know it’s “cheating” but use this method when feeding a crowd brisket. Buy the brisket, I usually get the packer trim, trimming off the fat to close to 1/4 inch, up to a 1/2 inch is ok. Take your favorite rub (I use Jeff’s of–won’dt publish it here because it’s trademarked and/or copyrighted, besides that’s how he keeps his web site going for all of us). Coat the brisket with either CYM or something to make the rub stick. I often use liguid smoke–you’ll know why shortly. Rub thoroughly on all sides and refrigerate at least overnight in the rub. The next day, place the brisket, add at least 1 cup of water or beef broth, in a roaster with a tight fitting lid, or seal with heavy duty foil. Roast either in the oven or on the grill at NO MORE than 300 degrees for several hours. I use an inherited cast aluminum roaster with a tight sealing lid. When done, remove brisket, let cool, pour off liquid. Let liquid cool, skim off fat and reserve the rest. Either that day, or the day you are going to serve the brisket, fire up your grill, add wood chips that have been soaked in water for at least an hour, and place the brisket fat side up for about 30 minutes, turn and do the same on the other side. It is cooked, so you just want to warm it.

    While the grill is heating, chop 2 onions fine, mince 2 or 3 cloves of garlic, sweat in either butter or oil in a saucepan, add reserved drippings, at least a cup of ketchup and the reserved drippings. Let simmer to reduce and thicken while you are heating the brisket.

    Remove the brisket from the grill, cover with foil and let rest for about 30 minutes, slice and serve. You can either cover with the sauce or serve on the side. I usually just run some down the middle of the serving platter and serve the rest on the side.

    Granted, some purists may not think this is the “proper” way to do it, but I am often asked to prepare this for church dinners,pot lucks, parties, etc. and this method allows it to be done over a period of days, rather than in one day, or having to monitor it all the time. Everytime it is served people rave about it, so it must be good. Because it isn’t truly smoked, I use liquid smoke before applying the rub, to enhance that flavor. Most people don’t know the difference. You may also have to check and see if more liquid is needed while “roasting.” The lid on the roaster I use fits so tightly, it is not necessary to add any liquid.

  2. I haven’t cooked much on my new infrared grill yet so my question is, can you cook a brisket on it since it isn’t considered indirect heat. At least I don’t think it is….lol

    1. Karen – You absolutely can cook a brisket on our infrared grills. I do however recommend you offset cook the brisket for the best results. If you have a 3 or 4 burner grill, try turning one burner on medium or low on one side and leaving the rest of the burners off. Place the brisket over the side that is off. You may consider using a foil pan or wrapping the brisket in foil if you don’t want any direct heat on the meat. Additionally, you can put wood chips directly on the grates to add some smoke flavor. If the brisket is small enough, you may can even place it on the top rack and get it even further away from the heat source to slow cook it to perfection. Hope this helps. – Michael

  3. I am so glad I saw this! I have a the four burner Char-Broil Commerical Series infrared grill and I absolutely LOVE it! This will be 3rd summer with it and I have only cooked via direct heat on it but have really been craving a good brisket and was going to try one on this weekend. I often think about trying to smoke something on it using the indirect cooking method but was always afraid I would ruin the meat! I wonder if I could use my digital in oven themometer on the grill as I do in my oven or if the lid would get too hot and melt the cord that goes to the external display???

  4. I want to smoke a brisket for 8 adults in the Big Easy SRG, but I can’t find a recipe for uit any where. What size brisket? Will it fit it the basket? Any ideas??? Thanks

    1. Phil — the traditional recommended way to make brisket is “low and slow” and while The Big Easy cookers can be lowered in heat…it requires some artful management of the product in the cooking chamber. The Big Easy 2-in-1 Electric Smoker Roaster is more adaptable for lower temps cooking. May I recommend you head over to the Char-Broil LIVE Community Forums – the tab at the top of the page will take you there – and talk with some of the very friendly members who have a wide range of experienced preparing just about any variety of meat in the SRG. Not trying to pass the buck (yes I am!) but I think the dialog you may desire is gonna be better served there. You’ll need to register (free) but that’s just to buffer against spam-bots. ~ Barry CB Martin

  5. Like Mike above, I have a brisket and want to try it on the big easy turkey fryer…. suggestions?

    1. Robert, you can cook a brisket in the Big Easy® Fryer. Use the half basket inside your main basket. Place the brisket in the basket and cook. 🙂 Set the temperature knob between medium and high depending on the size of the brisket and how fast you want it to cook. If you want a browned, crispy outer layer, use the lid during the last 30 minutes or so of the cook.

        1. I cooked a 3lb brisket in a big and easy gas fryer. It took about 3 hours, I put hickory chips in the holder turned gas on high untill it started smoking than on low as it will go. Came out perfect.

        2. Depends on how big your brisket is. It took 3 hours for my brisket which was a 3 to 4 lbs because i cut mine in half just me and the wife. The brisket was in the second self and a drip pan under for dipping.

    1. Follow steps 1-7 of this recipe in your Big Easy Oil-less fryer. You can apply the BBQ sauce when the meat is ready to serve.

  6. Loaded wood chips into the smoker box set the knob on high ,lit the grill. Ten mins smoke started.Put a 6 lb brisket in the big easy srg. Placed it on the next to last level of the basket and inserted the meat thermometer into the thickest part of the meat. Closed the lid and turned it down to low . Will be checking it in an hour. Says that it will take 15 mins per pound. Hopefully it will be a great meal.

  7. Mike the mover, how did you make out? I just got my SRG, cooked only a chicken so far, came out great……I want to give a go at some brisket, even though I know it’s a bit tricky not being able to get the temp down real low, but, I know it can be done ! Was curious as to how yours came out–smart being low in the basket to aid in lower temp. –that is one tip I am going to use…
    Either way, wish me luck, hope to do it late this week and serve some to our week end guests!!

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