Brisket on the BBQ — low & slow Texas-style recipe
Short answer: Cook brisket at 110–120°C for 6–8 hours per kilogram. Internal temperature: 93–96°C. Use oak wood for a classic Texas smoke and always slice against the grain.
Brisket is the breast cut of beef — a large, tough piece of meat that only becomes good with time, low temperature, and the right rub. It's the showpiece of Texas BBQ and is known for its juicy slices with a dark, crispy bark on the outside.
This isn't a weeknight recipe. This is a project. And the result is worth it.
What you'll need
For 8–10 people:
- 1 whole packer brisket (4–6 kg), with fat cap
- Texas Brisket rub — or a mix of coarse salt and black pepper for classic Texas style
- Wood for smoking: oak or hickory
- BBQ or smoker with lid
- Meat thermometer
- Butcher paper or aluminum foil
Always buy a whole packer brisket with both the flat and the point. The flat provides nice slices; the point is fattier and perfect for burnt ends. Half a brisket dries out faster.
Preparation
Trim the top fat layer to about 6–8 mm. This ensures a nice bark without drying out the meat. Then, generously apply your rub to all sides and let the meat come to room temperature for at least 1 hour — or rest overnight in the refrigerator for even more flavor.
Trim to 6–8 mm — do not cut it all off. The fat protects the meat during the long cooking time and slowly melts into the meat for extra juiciness.
The preparation: low & slow
Set your BBQ or smoker to 110–120°C indirect heat. Place the brisket fat-side up on the grate and add smoking wood. Close the lid and let the magic begin.
Allow for 1 to 1.5 hours per kilogram of meat. A 5 kg brisket will therefore take 6 to 8 hours. Patience is not an option here — it is a requirement.
Oak provides a mild, classic Texas smoke. Hickory is more intense and full-bodied. Choose oak if you're making brisket for the first time — it's more forgiving and allows the flavor of the meat to be central.
The stall: don't panic
Somewhere between 65°C and 75°C internal temperature, the temperature stops rising. This is called the stall. The moisture in the meat evaporates, temporarily cooling the meat. Just wait it out, or wrap the brisket in butcher paper (the Texas crutch) to speed this up without ruining the bark.