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Southern Style BBQ Brisket Recipe

Updated on January 4, 2010
Largest Portable Smoker
Largest Portable Smoker

Texas Style Smoked Brisket

 Texas BBQ is about big flavors and big slabs of meat.  Today were gonna tackle a whole beef brisketand.  For this brisket set up your grill for inderect grilling with a temp of about 275 degrees.  Place 1 cup hickory or mesquite wood chips directly on coals.


You're gonna need:

1 12 lb beef brisket

For the seasoning paste you will  need:

  • 1/2 cup Dijon Mustard
  • 1/2 cup dark brown sugar
  • 2 cloves minced garlic
  • 2 table spoons of apple cider

For the rub you will need:

  • 1/4 cup of paprika
  • 3 tbsp of garlic powder
  • 3 tbsp of celery salt
  • 2 tbsp of salt
  • 2 tbsp of packed dark brown sugar
  • 2 tbsp of cumin
  • 2 tbsp of pure chili powder
  • 1 tbsp of pure sugar {granulated}
  • 1 tbsp dried oregano
  • 1 tbsp of cracked black pepper
  • 1 tbsp of ground white pepper
  • 2 teaspoons of cayenne pepper

Now for the mop sauce you will need:

  • 1 quart apple cider {i like british scrumpy cider but it has a high alcohol content}
  • 1 cup vinegar
  • 1 tbsp of salt
  • 1 1/2 cups of favorite bbq sauce

Now trim the layer of fat on the brisket so that about 1/4 inch remains.  Place brisket in a foil roasting pan.

make the seasoning paste. Put mustard and garlic in mixing bowl.  Stir in enough apple cider to  obtain a thick paste.  Spread half this paste on the brisket both sides with your hands.  Lets it sit for 15 minutes.  Then spread the rest of the paste on both sides of the brisket and let it sit for another 15 min.

Now for the rub. combine all the rub ingrediants in a bowl and mix.  Sprinkle rub over brisket both sides, rubbing it into the meat with your finger tips.  Now cover brisket an let it sit in refrig for 6 hours to marinate.

Make the mop sauce. Combine apple cider, vinegar and salt in large bowl and whisk till salt is dissolved.

Set up the grill for indirect grilling.  Put 1 cup hickory chips on coals.  Maintain 275 degrees.  Low and slow.

Place the brisket on the grill fat side up.  Cook until browned about 3 1/2 to 4 hours internal temp should be 165 degrees.  Replinish the coals and chips every hour.  Also mop and baste the meat every hour with mop sauce.

At 4 hours generously brush the brisket with bbq sauce on both sides and tightly wrap it in heavy duty aluminum foil.  Continue cooking brisketuntil very tender about 4 more hours.  Total hours of cooking about 8.  To check for doneness partially unwrap the brisket and the meat should be very dark and tender, with internal temp of 190 degrees.  Transfer the brisket to cutting board and let it rest for 20 minutes.  Thinly slice meat across the grain.  Spoon over reserved juices and serve at once.  With this recipe the brisket should taste so good you will not need to serve bbq sauce on the side.  I learned this recipe from watching BBQU hope you and yours enjoy.


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    • Coolmon2009 profile image

      Coolmon2009 8 years ago from Texas, USA

      Will have to try this recipe sounds good

    • Daddy Paul profile image

      Daddy Paul 8 years ago from Michigan

      Sounds really good!