There are plenty of barbecue joints throughout Texas, and amongst them, a variety of cooking styles and regional favorites. But when we asked our Texan readers what one dish represents their state, the answer was a traditional Texas Brisket – by a landslide. Del King’s brisket recipe calls for the meat to be coated with yellow mustard and a spicy rub and then smoked for over nine hours. The resulting flavorful beef brisket meat is well worth the wait.
| Level: | Easy |
| Total: | 9 hr 50 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 9 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 6 pounds beef brisket
- 1 tablespoon yellow mustard
- 1/4 cup dark brown sugar
- 3/4 cup paprika
- 2 tablespoons chipotle chili powder
- 1/4 cup black pepper
- 2 tablespoons garlic powder
- 1/4 cup salt
- 2 tablespoons onion powder
- 1 tablespoon cayenne pepper
Instructions
- Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat.
- Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1355 |
| Total Fat | 103 g |
| Saturated Fat | 41 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 84 g |
| Cholesterol | 426 mg |
| Sodium | 1138 mg |
Reviews
I’m sure this could be tasty, but real Texas brisket is just salt and pepper.
You’re way out in the weeds with this recipe. Real Texas brisket has just 4 ingredients: brisket, salt, pepper, and smoke (ideally post oak). This is a recipe for pulled pork with packer brisket substituted for pork shoulder.
I tried this recipe for m son’s birthday yesterday. However, the rub called for way too much of the cayenne pepper and black pepper. It overwhelmed the flavor of the meat. I was disappointed. This doesn’t taste too much like the brisket I remember eating when I lived in Texas. If you use this recipe beware…..it’s not real Texas brisket. Also, the quantities of spices called for are way too much! I had a 12 pound brisket and had about half the mixture left and used a lot of rub. I do not recommend this recipe. Keep looking for a better one.
This was my second attempt at brisket and this was a complete hit. I did tweak the rub a little bit. And I ended up cooking it longer, wrapping it in foil after about 4 hours & finishing it in the oven to get the internal temperature up.
Definitely saving this recipe for next time.
This recipe has made the BEST brisket I’ve ever tasted. I just used it for a party and people can’t stop talking about it.A few notes:I slathered the brisket (a full brisket, at 12.5 lbs, with fat trimmed to about 1/4 inch) with mustard, then put the rub on and let it sit for a couple hours.Used my electric smoker with hickory chips- followed the 1.5 hours per lb rule, and kept the temp at 205. Let it sit for an hour before slicing.Highly recommend!
Awesome rub recipe! I agree with an older review saying it has a nice spicy kick but it is not overpowering. Smoked my 7.5 lb brisket over hickory wood/ charcoal for roughly 10 hours and finished in the oven for just over an hour at 300 degrees, turned out excellent! Also FYI, the amount of rub this recipe makes could probably cover a 10 lb brisket since I probably had almost a cup of rub left when I rubbed it down the night prior to smoking it.
I had made this for a tailgate party at the Ralf. Did 84 lbs of beef brisket add a little Kasas city flavor and a beer and coffee mop sauce. It went over great served about 125 people at the tailgate party. took about 8-9 hrs. slow smoke with the last hour wraped in foil with the mop sauce. Ted from E. Aurora, NY
I smoke my brisket at a slightly lower temperature, but the rub is excellent, adding a nice but not overpowering kick.
My husband smoked a 6-lb. brisket yesterday using this recipe. The only difference was that he did a small part of the cooking in the oven. Anyway – WOW – it was delicious!!! We had company, and it was a huge hit with everyone. We’ll definitely be using this recipe again!
This was our first brisket in a smoker.
We made it for a party this summer and it was gone in a flash. Guests were very impressed. Not dry and lots of flavor. Very easy to do.
We made it for a party this summer and it was gone in a flash. Guests were very impressed. Not dry and lots of flavor. Very easy to do.