Texas-Style Smoked Brisket

READY IN: 6hrs
Recipe by Kaccy G.

This take a little extra time but well worth it. Got this recipe off Emeril Salutes Houston, TX episode.

Top Review by jenne

WOW was this FABULOUS!!! The rub is absolutely amazing; I marinated the bristket for about a day and a half prior to cooking. After reading a multitude of brisket recipes and finding that the cooking times range from 5 to 24 hours, I got nervous because I knew I had to serve it at 5pm. That being said, I placed my 5.5 lb brisket, covered, in the oven at 250 degrees for 4 hours (fat side up). I then removed it from the oven, and placed it directly on the smoking rack and smoked it in my electric smoker with hickory wood for 2 hours at 170 degrees (again with the fat side up). It was perfect for us. . .still a little moist, tender, and starting to fall apart (although I could cut thicker slices which would stay together). I did make the BBQ sauce (and the Essence), cutting the recipe in half and using 2 T of the Essence (the recipe didn't say how much to add, so I guessed). The sauce was SO TASTY as well. I loved it. . .has a bit of a kick, so you may want to decrease the hot sauce (or eliminate it completely) if you don't like yours spicy. The sauce is a little vinegary, a little sweet and a little spicy. It would also be great on seafood, hot dogs, pork or chicken. THANKS!

Ingredients Nutrition


  1. Set the brisket on a large sheet of plastic wrap.
  2. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly.
  3. Rub the mixture onto the brisket and wrap tightly in the plastic wrap.
  4. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight.
  5. Remove the meat from the refrigerator and let come to room temperature.
  6. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
  7. Remove, drain and set aside.
  8. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F.
  9. Place the water pan in the smoker and add water to the fill line, about 2/3 full.
  10. 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 an internal temperature of 140 to 145 degrees F, about 4 to 5 hours.
  11. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
  12. (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in) BBQ Sauce: In a large pot, heat the oil over medium-high heat.
  13. Add the onions and cook, stirring, for 4 minutes.
  14. Add the garlic and cook, stirring, for 1 minute.
  15. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil.
  16. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes.
  17. Remove from the heat and let cool slightly before serving.
  18. Essence: Combine all ingredients thoroughly and store in an airtight jar or container.

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