Hasty-Bake Texas Brisket Recipe on a Hasty-Bake Legacy 132 Charcoal Grill

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

bbq sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup

Homemade sauce can be healthier and cheaper.

Trim excess fat from the brisket, leaving about 1/4 inch for flavor.

Rub the brisket generously with kosher salt and black pepper, ensuring even coverage.

Mix paprika, garlic powder, onion powder, and brown sugar in a bowl to create a spice rub.

Apply the spice rub evenly over the brisket, pressing it into the meat.

Prepare your smoker by heating it to 225°F using your choice of wood chips.

Place the brisket in the smoker fat side up, and close the lid.

Smoke the brisket for about 1.5 hours per pound, maintaining a steady temperature.

Spritz the brisket with a mixture of apple cider vinegar and water every hour to keep it moist.

Once the internal temperature reaches 165°F, wrap the brisket in butcher paper or foil.

Continue smoking until the internal temperature reaches 195-203°F, about 12-16 hours total.

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

Slice against the grain and serve with BBQ sauce.

Cooking Techniques

Spice Level: