Texas Grill Recipe

Trim and season

If not already trimmed, remove excess hard fat from the brisket and leave about 1/4 inch of fat cap. Pat the brisket dry with paper towels. Mix kosher salt, coarse black pepper, garlic powder and onion powder in a small bowl. Evenly rub the spice mixture over the entire brisket, pressing to adhere. Let sit at room temperature for 30 minutes or refrigerate for up to 4 hours (bring back to room temp before grilling).

Prepare grill for low-and-slow cooking

Set up your grill for indirect heat with a target temperature of 225–250°F (107–121°C). If using a charcoal grill, bank coals to one side and place a drip pan with 2 cups beef broth or water under the cooking grate on the cool side. Add soaked or dry wood chunks directly to coals for smoke. If using a gas grill, light one side only and place wood chunks in a smoker box or foil packet with holes. Maintain vents and airflow to stabilize temperature.

Smoke the brisket

Place the brisket fat-side up on the grate over the drip pan on the cool side (indirect). Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets. Close lid and smoke until the internal temperature reaches 165°F (74°C). This typically takes 4–6 hours depending on size and grill consistency. Monitor and add charcoal/wood as needed to maintain 225–250°F and steady smoke.

Texas crutch (optional)

When the brisket hits 165°F and exhibits a dark bark, remove it briefly and wrap tightly in two layers of heavy-duty aluminum foil (or butcher paper) with a couple tablespoons of beef broth inside to help steaming. Return wrapped brisket to the grill and continue cooking until internal temperature reaches 200–203°F (93–95°C) and probe slides in with little resistance (fork-test or probe-after feel). This usually takes another 2–4 hours.

Rest and slice

Remove the brisket from the grill and let rest, still wrapped, in a cooler or warm spot for at least 1 hour (up to 2 hours). Unwrap and transfer to a cutting board. Separate the point from the flat. Slice the flat against the grain into 1/4-inch slices. Chop or pull the point for moist chopped brisket.

While the brisket cooks, combine tomato sauce, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, hot sauce, smoked paprika, garlic powder, black pepper and 1 cup water in a medium saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Reduce heat to low and simmer gently for 15–20 minutes until slightly thickened and flavors meld. Taste and adjust salt or heat. Keep warm until ready to serve. Sauce may be refrigerated and reheated if prepared ahead.

Manage the fire and wood during smoking: add wood chunks every 45–60 minutes to maintain a steady, thin blue smoke. Add charcoal as needed to maintain grill temp. If the exterior is getting too dark before the center reaches desired temp, employ the crutch (wrapping) to prevent excessive charring. Use the drip pan liquid to keep the cooking environment moist—top up with hot water or broth if it evaporates.

Finish and sauce (optional): During the final 30 minutes of cooking (unwrapped) brush a light layer of the Texas-style sauce on the brisket to glaze. For a stickier finish, apply sauce during the last 10–15 minutes unwrapped. Remove when done and let rest as directed above.

Toast buns or Texas toast on the grill for 1–2 minutes per side until lightly charred. Pile sliced brisket (or chopped point) on toasted buns, spoon a little Texas-style sauce over the meat, and top with pickles, sliced white onion and/or coleslaw as desired. Serve extra sauce on the side.

Leftovers: vacuum-seal or store sliced brisket in an airtight container with a little sauce or beef broth to keep moist. Refrigerate up to 4 days or freeze up to 3 months.