Sinfully Sweet Texas Brisket

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Sinfully Sweet Texas Brisket



1 beef brisket (10+ pounds), with a layer of fat at least ¼ inch thick, preferably ½ inch thick
2 tablespoons coarse salt (kosher or sea)
1 tablespoon chili powder
1 tablespoon white sugar
1 tablespoon brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground comino (cumin)


Remove brisket from packaging, rinse with cold water and pat dry.

Combine the dry ingredients in a bowl.

Sprinkle half the dry ingredients over one side of the brisket, then rub it into the meat by hand to spread evenly, including the sides and edges.

Gently flip the brisket over and use the rest of the dry rub on the other side the same way.

If you have the time, wrap the brisket in plastic wrap and refrigerate for 2-4 hours to cure in the rub – overnight is better (curing is optional, it will still be flavorful if you cook immediately).

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Light only one side of the gas grill and set it to low heat.

Soak wood chips (mesquite, hickory, or pecan) in water for 30 minutes, then drain and place in small foil pan (or other heat-tolerant metal container) and set on the grill directly over the side that is lit.

Place the brisket FAT SIDE UP in a large foil pan, or large roasting pan lined with two layers of foil, and place it on the grill on the side away from the direct flame heat.

If you use a foil pan it’s still a good idea to line it with two layers of foil to ensure you don’t get any punctures, rips, or creases that the drippings can leak out of.

Make sure the thicker side of the brisket is closer to the flames than the thinner side, that way it will cook more evenly.

DO NOT cover the brisket with foil at any time during the grilling process.

Now, close the grill and leave it alone for 2 hours (DO NOT OPEN GRILL DURING THIS TIME).

After two hours, use a turkey baster to baste the brisket with the juices that accumulate in the roasting pan.

Baste every 45 minutes or so after that.

After three hours of total cooking time replace the wood chips with a freshly soaked batch.

Let the brisket cook with the grill closed (except when basting) for a total of 6 hours from the time you put it on the grill.

Remember, the brisket should not be lifted, turned, or punctured/pierced during the cooking process.

Remove from the grill, cover the brisket with foil tightly sealed to the pan, and let the brisket sit for 45-60 minutes, during which time it will re-absorb a lot of the juices and also undergo tenderization. This resting period is very important for juicy, tender brisket.

Cut brisket across the grain into thin slices.

Garnish, if desired.


This recipe is copyright of Used with permission.

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