Texas Style ‘Low & Slow’ BBQ Brisket

Texas Style

Rating: 51

Prep Time: 1 hour, 15 minutes

Cook Time: 7 hours

Total Time: 8 hours, 15 minutes

Yield: 8 servings

Texas Style


  • 1 lb (5 to 7 pound) beef brisket, trimmed
  • ½ cup prepared barbecue seasoning rub
  • 2 tablespoons ground chili powder
  • 1 cup FRANK?S® REDHOT® Chile ?n Lime Hot Sauce
  • 1 cups beer or non-alcoholic malt beverage
  • 1 cup Barbecue Sauce


  1. Ask your butcher to prepare the brisket by removing some of the fat cap, not all.
  2. Mix chile powder, hot sauce and beer to make marinade
  3. Place the meat in a shallow, nor-reactive pan and add favorite beef marinade. 
  4. Cover and place in refrigerator for 4 - 8 hours.
  5. Remove from fridge about an hour prior to placing in cooker
  6. Rinse and pat dry.
  7. Season with your favorite rub - that doesn't conflict with the flavors of the marinade
  8. Low & Slow Cooking
  9. Prepare grill for indirect cooking over medium-low heat (250ºF).
  10. If desired, place smoker box with wood chips like mesquite, oak, hickory, cherry, apple - or a mixture you prefer - over coals or heat source.
  11. Place meat in center of grill and pan beneath - remember you are using indirect heat.
  12. Close the hood of the grill.
  13. Cook meat, over LOW heat, approximately 225F - 250F degrees for 6 to 7 hours until meat is very tender (190ºF internal temperature).
  14. Baste with mop sauce once an hour.
  15. To make Smoke House Barbecue Butter Glaze, combine barbecue sauce, butter and remaining 1/2 cup beer. Simmer 5 minutes until slightly thickened.
  16. Slice meat against the grain using a sharp knife and serve with sauce.
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  1. I know it’s “cheating” but use this method when feeding a crowd brisket. Buy the brisket, I usually get the packer trim, trimming off the fat to close to 1/4 inch, up to a 1/2 inch is ok. Take your favorite rub (I use Jeff’s of smokingmeat.com–won’dt publish it here because it’s trademarked and/or copyrighted, besides that’s how he keeps his web site going for all of us). Coat the brisket with either CYM or something to make the rub stick. I often use liguid smoke–you’ll know why shortly. Rub thoroughly on all sides and refrigerate at least overnight in the rub. The next day, place the brisket, add at least 1 cup of water or beef broth, in a roaster with a tight fitting lid, or seal with heavy duty foil. Roast either in the oven or on the grill at NO MORE than 300 degrees for several hours. I use an inherited cast aluminum roaster with a tight sealing lid. When done, remove brisket, let cool, pour off liquid. Let liquid cool, skim off fat and reserve the rest. Either that day, or the day you are going to serve the brisket, fire up your grill, add wood chips that have been soaked in water for at least an hour, and place the brisket fat side up for about 30 minutes, turn and do the same on the other side. It is cooked, so you just want to warm it.

    While the grill is heating, chop 2 onions fine, mince 2 or 3 cloves of garlic, sweat in either butter or oil in a saucepan, add reserved drippings, at least a cup of ketchup and the reserved drippings. Let simmer to reduce and thicken while you are heating the brisket.

    Remove the brisket from the grill, cover with foil and let rest for about 30 minutes, slice and serve. You can either cover with the sauce or serve on the side. I usually just run some down the middle of the serving platter and serve the rest on the side.

    Granted, some purists may not think this is the “proper” way to do it, but I am often asked to prepare this for church dinners,pot lucks, parties, etc. and this method allows it to be done over a period of days, rather than in one day, or having to monitor it all the time. Everytime it is served people rave about it, so it must be good. Because it isn’t truly smoked, I use liquid smoke before applying the rub, to enhance that flavor. Most people don’t know the difference. You may also have to check and see if more liquid is needed while “roasting.” The lid on the roaster I use fits so tightly, it is not necessary to add any liquid.

  2. I haven’t cooked much on my new infrared grill yet so my question is, can you cook a brisket on it since it isn’t considered indirect heat. At least I don’t think it is….lol

    • Karen – You absolutely can cook a brisket on our infrared grills. I do however recommend you offset cook the brisket for the best results. If you have a 3 or 4 burner grill, try turning one burner on medium or low on one side and leaving the rest of the burners off. Place the brisket over the side that is off. You may consider using a foil pan or wrapping the brisket in foil if you don’t want any direct heat on the meat. Additionally, you can put wood chips directly on the grates to add some smoke flavor. If the brisket is small enough, you may can even place it on the top rack and get it even further away from the heat source to slow cook it to perfection. Hope this helps. – Michael

  3. I am so glad I saw this! I have a the four burner Char-Broil Commerical Series infrared grill and I absolutely LOVE it! This will be 3rd summer with it and I have only cooked via direct heat on it but have really been craving a good brisket and was going to try one on this weekend. I often think about trying to smoke something on it using the indirect cooking method but was always afraid I would ruin the meat! I wonder if I could use my digital in oven themometer on the grill as I do in my oven or if the lid would get too hot and melt the cord that goes to the external display???

  4. I want to smoke a brisket for 8 adults in the Big Easy SRG, but I can’t find a recipe for uit any where. What size brisket? Will it fit it the basket? Any ideas??? Thanks

    • Phil — the traditional recommended way to make brisket is “low and slow” and while The Big Easy cookers can be lowered in heat…it requires some artful management of the product in the cooking chamber. The Big Easy 2-in-1 Electric Smoker Roaster is more adaptable for lower temps cooking. May I recommend you head over to the Char-Broil LIVE Community Forums – the tab at the top of the page will take you there – and talk with some of the very friendly members who have a wide range of experienced preparing just about any variety of meat in the SRG. Not trying to pass the buck (yes I am!) but I think the dialog you may desire is gonna be better served there. You’ll need to register (free) but that’s just to buffer against spam-bots. ~ Barry CB Martin

  5. can a brisket be cooked on the big easy turkey fryer?

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