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Texas Brisket Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
10 - 12 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
10 - 12 Servings
$ /Serving

Texas Brisket Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
10 - 12 Servings
$ /Serving

Ingredients

  • 6 cups soaked hickory chips
  • 1 (5 to 6 lbs) brisket, trimmed but left with a layer of fat about 1/4 inch thick
  • 3 tablespoons Paula Deen's Southern Chili Spice
  • 6 tablespoons Paula Deen's House Seasoning
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper

Preparation

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

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Preparation

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product