Name: Juicy and Tender Texas Style Smoked Beef Brisket
Prep time: 30 min
Cook time: 12 h
Total time: 13 h 30 min
Yield: 12
Ingredients: 10 pound Beef Brisket; 1 stick Butter, melted; 1 tablespoon Garlic powder; 1/2 tablespoon Cajun seasoning (optional); 2 tablespoons Seasoned Salt; 2 tablespoons Onion Powder; 1 tablespoon Black pepper; 1 tablespoon Garlic powder; 1 tablespoon Paprika; 3 cups Apple juice; 1/2 cup Apple Cider Vinegar

Tender and Juicy Texas Style Smoked Beef Brisket cooked low-and-slow on the grill to create the most delicious, tender, smoky piece of beef brisket you will have ever had!

Check out these Slow Cooker BBQ Chicken Sandwiches and these Loaded Jalapeno Poppers while you are here!

sliced up front angle of bbq beef brisket with onions and pickles

Coming from a true Texan here (Houston stand-up), rest assured, this Smoked Brisket is certified! Like upper echelon, grade-A certified. One thing about Texan's we know, and stand by our barbeque.

Gather the materials needed to Smoke the brisket:

A super sharp knife, or an electric knife. An electric knife is preferred, as it will cut right through the meat.
Cutting board
Marinade injector (meat injector)
Spray bottle- to spritz the meat during cooking process.
Meat thermometer
Butcher paper- to wrap brisket in for the last few hours of smoking.
Seasonings and spices

How long to smoke the beef brisket:

Cooking times will always vary based on the size of the brisket, and the temperature of the grill. For this recipe, a ten pound brisket was used. The grill was set to a steady 225 degrees. At this temperature, the brisket smoked for a total of 12 hours.

The brisket is cooked directly on the grill for the first six hours. After this, the brisket is wrapped in butcher paper or aluminum foil and cooked an additional six hours. Internal temperatures should reach at least 205 degrees before the brisket is removed.

What makes this brisket stay moist and juicy?

One very important step to this smoked brisket recipe is the injection. Some people swear by this, while others do not think it matters. After smoking many, MANY briskets, the injection is absolutely key to achieving one of the juiciest briskets ever.

Any major retailer, including home improvement stores will have meat injectors available. Using a simple garlic butter injection does the trick here.

Another key to achieving a juicy brisket:

After the first three hours of cooking the brisket directly on the grill, spritz it down generously with the apple juice and apple cider mixture. This spritz not only helps to keep the meat moist, it helps create that delicious, smoky bark.

Wrapping the brisket in the butcher paper for the second half of the smoking process is essential to locking in moisture. No need to worry, if butcher paper is not available, simply use aluminum foil.

Most importantly, wrap the butcher paper or foil around the brisket as tightly as possible. Try to create a "leak proof" seal on with the paper.

overhead view of a whole smoked beef brisket

Cooking a brisket without a grill:

Any cut of meat, including a brisket, can be cooked without a grill. Using a grill to cook the brisket offers a beautiful smoke ring (the pink ring around the outer cut of the meat). It also creates a unique and delicious smoky flavor.

Follow all of the instructions in terms of trimming, injecting, and seasoning. Adding a liquid smoke to the injection as well as the spritzer, will help achieve a slight smoky flavor.

Preheat the oven to 350 degrees and place the brisket in a shallow baking dish. Bake the brisket unwrapped, for 3 hours. Remove it from the oven and wrap it in foil or butcher paper. Bake an additional 4 hours.

Ensure that the internal temperature reaches at least 205 degrees. After the brisket reaches the correct temperature, remove it from the oven. Allow it to sit for at least one hour before slicing.

How to slice a brisket:

Cutting against the grain is the most important aspect of getting a tender piece of meat. Start by cutting the brisket half to help separate the pointed end of the meat from the flat end.

The flat end can be sliced directly down (at a 90 degree angle) in thin slices. For the pointed end, turn it at an angle and begin slicing against the grain.

Having a super sharp knife is of the utmost importance to ensure a clean cut. Even better, invest in an electric knife! Electric knives will literally cut the brisket like butter.

Yield: 12 Servings

Juicy and Tender Texas Style Smoked Beef Brisket

Juicy and Tender Texas Style Smoked Brisket cooked low-and-slow on the grill to create the most delicious, tender, smoky piece of beef brisket you will have ever had!

Prep Time 30 minutes

Cook Time 12 hours

Additional Time 1 hour

Total Time 13 hours 30 minutes

Ingredients

10 pound Beef Brisket

Garlic Butter Injection

1 stick Butter, melted
1 tablespoon Garlic powder
½ tablespoon Cajun seasoning (optional)

Brisket Rub

2 tablespoons Seasoned Salt
2 tablespoons Onion Powder
1 tablespoon Black pepper
1 tablespoon Garlic powder
1 tablespoon Paprika

Baste or Spray

3 cups Apple juice
½ cup Apple Cider Vinegar

Instructions

Keep brisket in the refrigerator until it is time to trim it. Start the grill and heat it up until it reaches 225 degrees.
Meanwhile, trim the brisket if it has an excessive amount of fat. Trim the fat down to about a quarter of an inch. Some fat is great to help lock in the moisture.
Combine the melted butter, garlic powder, and cajun seasoning in a bowl. Load the melted butter into an injector. Inject the brisket about 1-2 inches deep in as many areas as possible. Do this until all of the butter is used up.
Next combine all of the seasonings in another bowl to create the brisket rub. Gently sprinkle the seasoning over all sides of the brisket, and pat it into the meat.
Place the brisket on the grill, fat side up. Close the grill and cook for 3 hours (DO NOT OPEN THE GRILL).
Combine the apple juice and apple cider vinegar. Add the mixture into a spray bottle, or use a bowl with a baster. Generously spray the brisket down with the apple spray. Try to only keep the grill open for 5 minutes max. No need to flip the brisket. Close the grill and continue to smoke for another 3 hours.
After 3 hours remove the brisket from the grill. Spray it down with remaining apple mixture, and wrap it in butcher paper (or foil). Be sure to wrap it tight, so it is virtually leak proof.
Place the brisket back on the grill and smoke for an additional 6 hours. Using a meat thermometere, ensure that the brisket has reached an internal temperature of at least 205 degrees.
Remove the brisket from the grill open the butcher paper up just a little bit, just enough to allow it to vent. Let the brisket sit for one hour untouched.
Using a very sharp knife, or electric knife (preferred), thinly slice the brisket against the grain. Serve immediately with your favorite sides.