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
- 14 pound brisket
- canola oil for coating
- Big Moe Cason Beef Rub or your favorite rub
- charcoal briquettes
- butcher paper
- aluminum foil
- 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.
More Brisket Recipes
Smoked Brisket Flat
Moe- your a rockstar!
Doing another brisket today.
Thanks for sharing your wisdom!
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.