Texas Full Brisket

Acadamy Brisket 6

This Texas Full Brisket is prepared in the smoker for a meal that is falling-apart tender. Watch the video to see how Big Moe Cason prepares this flavorful cut.

After your brisket is cooked, always cut against the grain for the most tender slice. Score the brisket against the grain before you cook it, to help determine how to slice it after it is cooked.

After cooking the brisket, remove the point and turn it into burnt ends. Slice the point into cubes, toss it with your favorite BBQ sauce, and throw it back on the fire to caramelize.

Texas Full Brisket Recipe

2
reviews
Acadamy Brisket 6
This Texas full brisket is prepared in the smoker for a meal that is falling-apart tender.
Preparation 20 minutes
Cook 12 hours
Ready in 12 hours 20 minutes
Servings 12 Servings
CourseDinner
DifficultySeasoned
MethodSmoke

Ingredients

  • 14 pound brisket
  • canola oil for coating
  • Big Moe Cason Beef Rub or your favorite rub

Equipment

  • charcoal briquettes
  • butcher paper
  • aluminum foil

Directions

  • Prepare the charcoal and heat the grill to 225 degrees F (107 degrees C).
  • Trim the brisket of excess fat to about 1/8-inch (0.3 cm) and square the ends.
  • Rub the brisket with oil, then season generously with the rub. Let it sit at room temperature for 1 hour.
  • Place the brisket on the heat. Once it reaches 160 degrees F (71 degrees C), wrap it in butcher paper and then aluminum foil. Place back on the heat.
  • Remove the brisket from the heat at 200 degrees F (93 degrees C) and let rest to allow juices to redistribute. Slice against the grain and serve.

Nutritional Information

Sodium: 418mgCalcium: 26mgPotassium: 1746mgCholesterol: 328mgCalories: 820kcalMonounsaturated Fat: 18gPolyunsaturated Fat: 1gSaturated Fat: 14gFat: 39gProtein: 110gIron: 10mg

More Brisket Recipes

Brisket Po’boy

A po’boy is a traditional sandwich from Louisiana. It typically consists of fried seafood or meat, such as roast beef.…

by Mark Lambert

Brisket Burnt Ends

This unusual dish of brisket burnt ends uses just the point of the brisket, not the whole cut. Ask your…

by Kosmo

Popular Recipe Ideas

Moe Cason

About Moe Cason

Born and raised in Des Moines, Iowa, Moe Cason’s BBQ hobby quickly turned into a way of life. A self-taught Pitmaster, he uses skills passed down from his grandmother, Margaret Cason.

Learn more about Moe Cason
fire background
Signup to our newsletter today!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Thanks Moe. You’re a great teacher! Loved your appearance on The Kitchen. Fixed your chicken thighs last night and my guests were impressed and appreciative and I gave you credit for my great chicken thighs.