YT Recipe

Texas style Brisket over charcoal! It’s super easy!

Texas style Brisket over charcoal! It’s super easy! is a medium American (Texas BBQ) recipe that serves 8. 620 calories per serving. Recipe by Dusty Roads Barbecue on YouTube.

Prep: 45 min | Cook: 12 hrs | Total: 13 hrs

Cost: $197.26 total, $24.66 per serving

Ingredients

  • 12 lb Whole Packer Brisket (Trim excess fat on the meat side; leave a thin layer on the fat side)
  • 2 tbsp Worcestershire Sauce (Lightly coat the brisket before applying dry rub)
  • 2 tbsp Kosher Salt (Part of the simple salt‑and‑pepper rub)
  • 2 tbsp Freshly Ground Black Pepper (Coarse grind for texture)
  • 1 cup Apple Cider Vinegar (Mixed 1:1 with water for spritzing)
  • 1 cup Water (Mixed with apple cider vinegar for spritz)
  • 4 oz Beef Tallow (Rub onto butcher paper before wrapping; adds moisture and flavor)
  • 2 sheets Peach Butcher Paper (Uncoated paper that breathes while retaining moisture)
  • 1 roll Aluminum Foil (Heavy‑duty foil for final wrap)

Instructions

  1. Trim the Brisket

    Remove excess fat from the meat side, leaving about ¼‑inch layer on the fat side for flavor and moisture.

    Time: PT10M

  2. Apply Worcestershire and Dry Rub

    Lightly brush the brisket with Worcestershire sauce, then evenly coat with kosher salt and freshly ground black pepper.

    Time: PT5M

  3. Preheat Charcoal Grill

    Set up the grill for indirect heat and bring the temperature to a steady 250°F (121°C).

    Time: PT30M

    Temperature: 250°F

  4. Smoke the Brisket Unwrapped

    Place the brisket fat‑side up on the grill grate, close the lid, and smoke until the internal temperature reaches 175‑180°F (79‑82°C).

    Time: PT8H

    Temperature: 250°F

  5. Spritz for Moisture

    Every 45‑60 minutes, open the lid quickly and spritz the brisket with a 1:1 mixture of apple cider vinegar and water to prevent drying.

    Time: PT30M

  6. Wrap in Butcher Paper with Tallow

    When the internal temp hits 175‑180°F, lay a sheet of peach butcher paper, spread softened tallow on it, and wrap the brisket tightly.

    Time: PT5M

  7. Continue Cooking to Finish Temperature

    Return the wrapped brisket to the grill and cook until the internal temperature reaches 198°F (92°C).

    Time: PT2H

    Temperature: 250°F

  8. Final Wrap and Rest

    Remove the brisket, unwrap, then re‑wrap in a fresh piece of butcher paper with a thin layer of tallow and an outer layer of heavy‑duty aluminum foil.

    Time: PT5M

  9. Rest in Cooler or Oven

    Place the wrapped brisket in a cooler (without ice) or a low‑heat oven set to 155°F (68°C) for 2‑3 hours to finish the tenderizing process.

    Time: PT2H

    Temperature: 155°F

  10. Slice and Serve

    Unwrap the brisket, slice against the grain into ¼‑inch slices, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories
620
Protein
45g
Carbohydrates
0g
Fat
45g
Fiber
0g

Dietary info: Gluten-Free, Dairy-Free, Paleo-Friendly

Last updated: April 16, 2026

Amazon Associates

Amazon Associates PartnerTrusted

As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.

Texas style Brisket over charcoal! It’s super easy!

Recipe by Dusty Roads Barbecue

A classic Texas‑style smoked brisket cooked low and slow on a charcoal grill, finished with a tallow‑rich butcher‑paper wrap and a long rest for ultimate tenderness and flavor.

MediumAmerican (Texas BBQ)Serves 8

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
3h
Prep
10h 30m
Cook
1h 37m
Cleanup
15h 7m
Total

Cost Breakdown

$197.26
Total cost
$24.66
Per serving

Critical Success Points

  • • Trimming the brisket to an even fat layer
  • • Maintaining a steady grill temperature of 250°F
  • • Spritzing with vinegar‑water mixture to prevent drying
  • • Wrapping at the correct internal temperature (175‑180°F)
  • • Cooking to the final internal temperature of 198°F
  • • Resting the brisket wrapped for 2‑3 hours

Safety Warnings

  • • Handle hot grill and hot meat with heat‑resistant gloves.
  • • Use long tongs to avoid burns when moving the brisket.
  • • Be cautious when opening the grill; hot steam can cause burns.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Texas Smoked Brisket in American barbecue cuisine?

A

Texas smoked brisket is a hallmark of Central Texas barbecue, rooted in German and Czech immigrant traditions that prized low‑and‑slow smoking over wood. It has become a symbol of Texas hospitality and is often featured at competitions, festivals, and family gatherings.

cultural
Q

What are the traditional regional variations of Texas Smoked Brisket within Texas barbecue?

A

In Central Texas the brisket is seasoned simply with salt and pepper and smoked with post oak, while East Texas often uses a sweeter, tomato‑based sauce. West Texas (Hill Country) may add a thin layer of mustard as a binder, and South Texas sometimes incorporates mesquite smoke for a stronger flavor.

cultural
Q

How is Texas Smoked Brisket traditionally served in Texas barbecue joints?

A

It is typically sliced against the grain, served on a wooden platter with pickles, onions, and white bread or Texas toast. Some places offer a side of BBQ sauce, but the pure flavor of the meat and smoke is the star.

cultural
Q

What occasions or celebrations is Texas Smoked Brisket traditionally associated with in Texas culture?

A

Brisket is a centerpiece at holidays like Thanksgiving and Christmas, at backyard cookouts, and at barbecue competitions such as the Texas BBQ Championships. It’s also a staple for Sunday family meals and tailgate parties.

cultural
Q

What other Texas barbecue dishes pair well with Texas Smoked Brisket?

A

Classic sides include smoked sausage, pork ribs, beef ribs, coleslaw, potato salad, baked beans, and cornbread. A cold beer or sweet tea complements the rich meat.

cultural
Q

What makes Texas Smoked Brisket special or unique in American barbecue cuisine?

A

The combination of a simple salt‑and‑pepper rub, low‑and‑slow smoking at 250°F, the “Texas Crutch” wrap in peach butcher paper with tallow, and a long rest creates a tender, juicy slice with a deep smoky flavor that is distinct from other regional BBQ styles.

cultural
Q

What are the most common mistakes to avoid when making Texas Smoked Brisket at home?

A

Common errors include trimming too much fat, letting the grill temperature fluctuate, skipping the spritz, wrapping too early or too late, and not allowing a proper rest period. Each mistake can lead to a dry or tough brisket.

technical
Q

Why does this Texas Smoked Brisket recipe use a peach butcher paper wrap instead of aluminum foil?

A

Peach butcher paper allows the meat to breathe, preserving a smoky bark while still retaining moisture. Foil creates a tighter seal that can soften the bark, which is why the “Texas Crutch” traditionally uses paper.

technical
Q

Can I make Texas Smoked Brisket ahead of time and how should I store it?

A

Yes. After the final rest, wrap the brisket tightly in foil and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently in a 250°F oven or a low‑heat smoker before slicing.

technical
Q

What does the YouTube channel Dusty Roads Barbecue specialize in?

A

The YouTube channel Dusty Roads Barbecue focuses on authentic Texas‑style barbecue techniques, especially low‑and‑slow smoking of meats like brisket, ribs, and pork shoulder, with practical tips for home grillers.

channel
Q

How does the YouTube channel Dusty Roads Barbecue's approach to Texas barbecue differ from other BBQ channels?

A

Dusty Roads Barbecue emphasizes minimal seasoning, the use of peach butcher paper, and detailed temperature control on charcoal grills, whereas many other channels rely on heavy rubs, sauces, or pellet smokers. The channel’s step‑by‑step walkthrough is tailored for backyard enthusiasts.

channel
More like this:American (Texas BBQ) RecipesMain Course RecipesMore by Dusty Roads Barbecue

You Might Also Like

Similar recipes converted from YouTube cooking videos

Teaching you how to serve brisket Texas style
3

Teaching you how to serve brisket Texas style

A step‑by‑step guide to slicing a smoked Texas‑style brisket the traditional way – cutting against the grain to a perfect pencil‑eraser thickness so each slice folds over a finger without falling apart, delivering melt‑in‑your‑mouth tenderness.

37 minServes 8$20
American (Texas BBQ)
Making the Perfect Brisket
4

Making the Perfect Brisket

Three prime beef briskets cooked low and slow in an offset smoker, each wrapped differently (foil, butcher paper, or unwrapped) to compare bark, moisture, and texture. Simple salt‑and‑pepper rub, careful trimming, and steady 275‑285°F smoking produce classic Texas‑style barbecue.

13 hrs 45 minServes 24$109
American (Texas Barbecue)
Texas Style Brisket
5

Texas Style Brisket

A classic Texas‑style smoked brisket cooked low and slow on a handmade offset smoker with post‑oak wood. Seasoned with a two‑part “Holy Cow” and “Holy Gospel” rub, wrapped in unwaxed butcher paper after reaching 165°F, then finished at 250°F for a tender, juicy slice‑and‑serve masterpiece.

13 hrs 30 minServes 8$145
American (Texas BBQ)
Smoked Brisket Recipe
4

Smoked Brisket Recipe

A step‑by‑step guide to Derek Wolf’s famous extra‑juicy smoked brisket. Trim, bind, season, smoke low and slow at 250°F, wrap in beef tallow, finish smoking until probe‑tender, and rest for ultimate melt‑in‑your‑mouth texture.

11 hrs 30 minServes 8$40
American
I got schooled on Texas BBQ Brisket!
4

I got schooled on Texas BBQ Brisket!

Learn how Guga creates what he calls the perfect Texas‑style brisket. The recipe uses a simple salt‑and‑pepper rub, low‑and‑slow smoking on a Weber charcoal grill at 250 °F, a foil‑boat wrap at 190 °F internal temperature, and an eight‑hour rest for ultimate tenderness and flavor.

11 hrs 25 minServes 8$44
American (Texas Barbecue)
Texas Style Brisket Burnt Ends
3

Texas Style Brisket Burnt Ends

A step‑by‑step guide to making authentic Texas‑style brisket point burn ends in a 250‑gallon offset smoker. The recipe includes a low‑and‑slow cold‑smoke phase, a foil‑wrap finish with beef tallow, and a final sauced smoke for melt‑in‑your‑mouth tenderness.

12 hrsServes 6$78
American (Texas BBQ)
Cook the Perfect Juicy Beef Ribs Every Time
4

Cook the Perfect Juicy Beef Ribs Every Time

A straightforward, low‑and‑slow smoked beef rib recipe from Smokin' & Grillin with AB. Keep the membrane on the back, use a heavy pepper‑salt rub with a Worcestershire binder, and cook at 250°F for several hours before finishing at 275°F for a tender, bark‑covered masterpiece.

6 hrs 35 minServes 4$20
American BBQ
Texas Style Beef Ribs - Smoked BBQ Dino Ribs
14

Texas Style Beef Ribs - Smoked BBQ Dino Ribs

A massive 8‑lb USDA‑Choice beef rib rack smoked low and slow at 250 °F, seasoned with Yoder Smoker’s beef rub, Worcestershire sauce, and a generous coating of coarse black pepper. After 4½ hours the ribs are wrapped in butcher paper and returned to the smoker until they reach a fork‑tender 203 °F. The result is a deep smoke ring, a crunchy bark, and juicy, fall‑off‑the‑bone meat – the ultimate Texas‑style BBQ centerpiece.

9 hrs 20 minServes 8$127
American (Texas BBQ)
🔥 Trending Recipes← All Recipes