Paula Deen Texas Brisket

Paula Deen Texas brisket is a smoky, easy backyard main made with a 5 to 6 pound brisket, her House Seasoning and hickory chips, ready in 6 hours 15 minutes. This slow-smoked Texas style grilled brisket recipe fits Fourth of July cookouts, game day and Sunday dinner, since one big cut feeds a crowd.

Keep the grill at a steady low temperature and add coals and soaked hickory chips as needed, because that long, even heat is what melts the brisket tender. Let the heat swing up and down and the meat turns tough and dry instead.

Paula leaves a quarter inch of fat on top and smokes the brisket fat side up in a disposable aluminum pan. The fat bastes the meat as it cooks, and the pan catches the juices and makes cleanup easy.

Paula Deen Texas Brisket

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

15

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

330

kcal

A dry rub of House Seasoning, chili spice, brown sugar and cayenne forms a dark, savory crust on the brisket while hickory smoke does the slow work. Slice it across the grain and the meat comes apart in tender, juicy ribbons.

Ingredients

• 6 cups soaked hickory chips
  

• 1 (5 to 6 lbs) trimmed but left with a layer of fat about 1/4 inch thick brisket
  

• 3 tablespoons Paula Deen's Southern Chili Spice
  

• 6 tablespoons Paula Deen's House Seasoning
  

• 1 1/2 teaspoons brown sugar
  

• 1 1/2 teaspoons onion powder
  

• 1 teaspoon dried oregano
  

• 1 teaspoon cayenne pepper
  

Directions

• Rinse and rub: Rinse the 5 to 6 pound brisket under cold water and pat it dry with paper towels. Then mix 6 tablespoons House Seasoning, 3 tablespoons Southern Chili Spice, 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons onion powder, 1 teaspoon dried oregano and 1 teaspoon cayenne in a small bowl. Rub it on all sides.
• Set up the grill: Follow your grill or smoker directions for indirect grilling. Put the 6 cups of soaked hickory chips in the chip box, or wrap them in a foil pouch and set it right on the coals.
• Load the brisket: Place the brisket fat side up in a large disposable aluminum pan. Then set the pan in the center of the grate and cover the grill.
• Smoke until tender: Slow grill the brisket for about 6 hours, until an instant-read thermometer in the center reads about 190°F. Add coals and wood chips as needed to keep the temperature constant.
• Rest and slice: Move the brisket to a cutting board and let it rest for about 10 minutes. Then slice it across the grain and serve.

Tools for this recipe

• ThermoPro instant-read thermometer, Cuisinart 16-inch roasting pan with rack, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Texas brisket in the oven instead of a smoker?

You can, though you will miss the hickory flavor. Roast it fat side up in a covered pan at a low temperature until it reaches about 190°F, and expect a similar tender texture. A little liquid smoke in the rub can make up some of the difference.

How do I store and reheat leftover brisket?

Keep sliced brisket in an airtight container in the fridge for a few days. Reheat it gently, covered, with a splash of broth or juices so the slices stay moist. High heat dries it out fast.

Can I rub the brisket the night before?

Yes, rubbing it ahead is a good way to save time on the day you smoke it. Wrap it tightly and keep it in the fridge, then let it sit out briefly before it goes on the grill. The seasoning will have more time to sink in.

What can I use if I don't have Paula's House Seasoning or Chili Spice?

A basic mix of salt, pepper and garlic powder can stand in for the House Seasoning, and regular chili powder works for the chili spice. Taste your blend first, since store-bought mixes vary a lot in saltiness. Start with less and add more to your liking.

What is the most common mistake with smoked brisket?

Pulling it off too early or letting the grill run too hot is the usual problem. The meat needs the full time to reach about 190°F before the connective tissue breaks down. Slicing with the grain is the other slip, and it makes tender meat chewy.