Smoked Beef Brisket – The Texas way (the easy and hard way)

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There is a number of ways how to use a BBQ, that also goes when cooking the Texas Way!

There are generally 4 types of ways how to cook the Texas way.

In East Texas they slow cook the beef for a long time so it falls off the bone, and marinate in a tomato based sauce, usually one that is sweet.

In central Texas way they use more rubs to treat the beef, and cook over an indirect heat (not directly over the flame) using woods (usually pecan and oak).

For this recipe we are going to use a mix between the East Texas way and central, and a little of our own way too.

We will also show you how to do this if you have lots of time (hard way – which we recommend), or if you haven’t (easy way)

  • Here are your ingredients:
  • 10–12-pound beef brisket

1 bottle of Dr Peppers
1 Tablespoon of garlic powder
1 Tablespoon of onion powder
3 Tablespoons of brown sugar
3 Tablespoons of honey
1 Tablespoons of orange and lemon peel
1 Tablespoon of woustersauce
large bottle of keptupt
1 Tablespoon of smoked liquid (don’t worry if you can not get this)

  • 1 can of beer

1/3 cup salt
1/3 cup freshly ground black pepper
Tablespoon of smoked pappaka

Meat injector
Containers for rubs and sauces
Meat thermometer


Step one:

Easy way – Dont buy the above ingredients, but a bottle of BBQ sauce, one that is sweet and sticky
Hard way:
Take 1 liate of Dr Peppers, and boil down until around a cup size, this may take around 30 mins.
Then simply just add all the other ingredients, (not the can of beer, thats for later) you leave to cool.  You can do this a few days before your BBQ.


Step Two: Then take your sauce and your beef and inject the sauce into the beef, the sauce will spill out, but that doesnt really matter.


Put the meat into a large container and then add the beer, I also inject some beer into the beef, what you are trying to do is soak the meat as much as you can in the beer.

11062633_981859238515204_5519453541315461294_nThen take all your rubs ingrents and mix together and rub into meat, cover with clin-film, and leave for 24 hours in the fridge, you can keep turning the meat so the beer keeps soaking into the meat.

Step Three:


BBQ time! – The best way to start your BBQ is have a chimney starter, this is an tube that you will with charcoal and set alight, it takes about 20 minutes to get to the point that you put the coal on your BBQ. You know when this is ready when the coal goes white with a layer of ash.


Make your BBQ so you can put the meat on without been over a direct flame. This will make it so you can cook low and slow.  Place meat on BBQ, and keep rotating, and making it that the colour of the brisket is the same each side.


After 4 hours, the brisket should be blacked in colour but juice when squeezed, cover in foil and place back in your BBQ for around a further 6 to 8 hours, or when your meat at the thickest point reaches 195°–205° – if you want to follow the easy way of this recipe simply cover in foil, and put in oven after 4 hours of bbq, on 125c for the same time.

You will continually have to keep a check of heat and keep adding coal to the  bbq (every 45 minutes) also to add more flavour keep adding wood (mesquite works well)

Then take your meat, leave to rest for at least 30 minutes, (a good way to retain all the juices is leave in foil and wrap in a towel.

Enjoy your smokey beef brisket!


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