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Texas Brisket

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • 6 cups soaked hickory chips
  • 1 (5 to 6 lbs) trimmed but left with a layer of fat about 1/4 inch thick brisket
  • 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

Directions

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 °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.