• Rob

Home-Smoked Texas-Style Brisket

In Texas, barbecue is all about brisket. So this week, we wanted to give you a recipe that will provide you with an authentic American barbecue experience without having to fly 1000s of miles to do so.

The key to a sensational brisket is time. Brisket is rich in connective tissue, so it requires a low-and-slow process to make the meat as tender as it deserves to be.

Time: 12 Hours

Serves: 8 People


Brisket 2.5kg

Cider Vinegar, 200ml

Apple Juice, 200ml

English Mustard, 2 tbsp

Smoking Hickory Wood Chips, 1kg


Brown Sugar, 3 tbsp

Black Pepper, 1 tbsp

Sea Salt, 2 tbsp

Cayenne Pepper, 1 tbsp

Ground Cumin, 1 tsp

Smoked Paprika, 1 tbsp

Garlic Granules, 1 tsp

Thyme, a small bunch


1. Put all of the rub ingredients into a blender and mix.

2. Using a pastry brush, brush the mustard and the rub ingredients over the brisket. Wrap your brisket in clingfilm and chill for at least 4 hours.

3. In a bowl, mix together the apple juice and cider vinegar and pour into a spray bottle.

4. Once the brisket has chilled, heat up your barbecue to 150C and soak the wood chips in cold water.

5. If using coals, bank all of the coals on one side of your barbecue, so that the brisket can cook on the other side away from the direct heat. If using gas, light one side of the barbecue for the same effect.

6. Put two handfuls of smoking wood chips onto the coals, or into a metal smoking box on top of the gas flame.

7. Put your brisket onto the barbecue, with the fat side facing upwards. Spray the brisket with the vinegar/apple juice mix before closing the lid. Spray the brisket on regular basis and continually check on it.

8. Add a handful of coals mixed with wood chips every hour or so.

9. After 4 hours, wrap the brisket in foil and cook for a further 4 hours (you won't need to add any more wood chips once the brisket is wrapped).

10. Remove the foil and cook until the barbecue temperature reaches 94C, allowing the meat a final 1-2 hours of smoke.

11. Slice and serve.

Hope you enjoy,


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Woods Traditional Family Butchers Est. 1992

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