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