I Smoked PERFECT Texas Style BRISKET on a GAS GRILL

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is more affordable for BBQ.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more economical.

Trim excess fat from the brisket, leaving a thin layer for moisture.

Mix salt, black pepper, paprika, garlic powder, onion powder, and brown sugar in a bowl.

Rub the spice mixture all over the brisket, covering it evenly.

Wrap the brisket in plastic wrap and refrigerate for at least 12 hours.

Preheat the smoker to 225°F (107°C).

Soak wood chips in water for 30 minutes before use.

Remove the brisket from the refrigerator and let it sit at room temperature for 30 minutes.

Place the brisket in the smoker, fat side up, and add wood chips to the heat source.

Smoke the brisket for about 1.5 hours per pound, maintaining a temperature of 225°F (107°C).

Spritz the brisket with a mixture of apple cider vinegar and beef broth every hour.

Once the internal temperature reaches 195°F (90°C), wrap the brisket in butcher paper and return it to the smoker.

Continue cooking until the internal temperature reaches 203°F (95°C).

Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

Slice against the grain and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary