Mr. B’s Texas Barbecued Texas Brisket


There are a number of choices for smokers.  We have this one from

The Sausage Maker in Buffalo, NY

This small guy is great when we make sausages.


Then there are the bullet types.  Here is a Brinkmann

When we moved, ours was willed to family member,

it just didn’t wanna’ move with us.  Oh, how we miss this little guy! 

This is the one we normally use.



And I love the idea of a homemade smoker.  This is affordable. BUT….

I must admit this one is way past my personal comfort zone since I have been known to be a clutz!

This smoker is from It Really Is A Dog’s Life.


Since we are smoking this brisket, you do not want to remove the fat.  This will give your meat such a great flavor.  Instead, you want a packer-trimmed brisket, yes, the one with “fat included”.  By the way, this is the meat I also use for the Best Tacos Ever!

Day 1

Mix together the following ingredients and place in a bag or container large enough to hold the meat and marinade.  Refrigerate and marinade overnight, turning occasionally.


12 ounces beer
½ cup cider vinegar
½ cup water
¼ cup vegetable oil
2 tablespoons Worcestershire sauce
1 head Garlic (you can adjust for your taste)
1 large Onion, chopped
3 tablespoons cilantro
1 tablespoon cumin
2 minced jalapeno (optional)

Day 2

Remove the brisket from the marinade.  Rub generously with Dry Rub.

Dry Rub:

½ cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt (I use Kosher)
3 tablespoons sugar
2 tablespoons chili powder

 About 30 minutes before cooking, soak the wood chips in water.  This will give you a nice “smoke”.  Following the manufacturer’s instructions, using natural lump charcoal, start your fire in smoker. When charcoal is ash gray, drain ½ cup wood chips and scatter over the charcoal.  Bring the smoker temperature to 200°F to 225°F.  You can regulate the temperature by opening and closing the side vents to increase or decrease temperature.

Place brisket, fat side up on the rack in your smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F, about 10-12 hours (turn brisket over for last 30 minutes). Every 1 ½ to 2 hours, add enough charcoal to maintain single layer to maintain 200°F to 225°F temperature; add ½ cup drained wood chips. Transfer brisket to platter; let stand 15 minutes. This brisket can be made 1 day ahead.  Allow to cool for 1 hour.  Wrap in foil, and then chill.

To serve warm, preheat oven to 325°F.  Leave the brisket wrapped in foil and place in the oven for 30 minutes or until warmed thru.  You don’t want to cook it more, just warm it.

Note #1:  It is much easier to make this 1 day ahead.  In our smoker, it usually takes about 14 hours to smoke and 8-10 pound brisket.

Note #2:  Slice the meat on a diagonal – against the grain for tender morsels.

Note #3a converted barbecue won’t maintain the very low heat required


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


June 2010
    Jul »
%d bloggers like this: