Texas Style Brisket

Texas Style Brisket

(4 reviews) Write a Review




Bill Wyko of Tucson, AZ


  • 2 to 3tbsp coarsely ground black pepper
  • 2tbsp table salt
  • 1tbsp granulated white sugar
  • 1tbsp onion powder
  • 2tsp mustard powder
  • 2tsp garlic powder
  • 2tsp chili or ancho powder
  • 1tsp chipotle or cayenne powder
  1. Trim fat to about a quarter inch, inject brisket with beef broth.
  2. Rub brisket liberally with Veggie oil.
  3. Apply an even coat of the rub all over and wrap with foil.
  4. Let sit in the fridge overnight.
  5. Next day, remove foil, put temp probe in the thick side of the brisket.
  6. Set your REC TEC to 225ºF.
  7. Place brisket fat side down in the REC TEC, close the lid and walk away.
    • I let it cook right through the stall.
    • Some prefer to use the Texas crutch method and wrap it in foil at 160ºF.
  8. Cook until you have an internal temp of 190 to 200ºF.
  9. Once done, wrap in foil and let rest for about 30 to 45 minutes.
  10. Now for the good part, slice it up and serve the way you see fit.

Serving Suggestions:

  • 1 or more
  • Get yours first before it's gone!


  • First the rub, This is a derivative of Meatheads rub for brisket. I use this on steaks and burgers too. This rub is extraordinary and makes the brisket recipe stand out.

4 Reviews

  • Out of this world! but a tad salty bark...

    Posted by Newbomb Turk on 13th Nov 2017

    Smoked a 16lb prime brisket at 225deg for 26hrs to temp of 203deg. Cooked thru the stall. Used a smoke tube to enhance the bark which was outstanding but, for some reason a salty. Not sure why. Followed the ingredient list exactly. Only the bark was salty, brisket itself was wonderful and juicy. Next time, I'll cut the salt by half, 1 tablespoon instead of 2.

  • Best Brisket Ever!

    Posted by Unknown on 9th Jun 2017

    Have been trying to get a good tender brisket for many years. Not until I got my Rec Tec and this recipe did I pull it off! Have made this brisket twice now and have never had a better one!

  • Burnt ends

    Posted by Dan Cooper on 8th Aug 2016

    What about seperating the point from the flat. Pork butts have been GREAT, want a little more info.

  • update on internal temp

    Posted by Unknown on 20th Jan 2015

    I have been taking the temp to 203 to 205 & it seems to get even better. It has also been suggested to take the salt out of the rub recipe, put the salt on the meat by itself the night before, then add the rest of the ingredients with the oil the following day. The salt dissolves in the water from the meat & penetrates better. Some of the spices dissolve in the oil but won't penetrate much so no need for it to be on the meat for long periods of time. Little things that can make a tasty difference. Enjoy.

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