Our Best Recipe for Texas Barbecue Brisket on a Charcoal Grill

Ingredients

• 12 pounds Beef Brisket (whole, point and flat) (Trimmed to leave 1/4‑1/2 inch fat cap; square the flat end)
• 0.25 cup Kosher Salt (Evenly coat the brisket)
• 0.25 cup Ground Black Pepper (Freshly ground for best flavor)
• 150 pieces Charcoal Briquettes (For the charcoal snake and additional fuel; about 3 quarts extra for later stage)
• 5 pieces Wood Chunks (hickory) (3‑inch chunks, spaced evenly for smoke)
• 6 cups Water (Placed in a disposable aluminum pan for moisture regulation)
• 1 roll Aluminum Foil (Heavy‑duty for the Texas crutch)
• 1 piece Disposable Aluminum Pan (13x9 in) (Holds water in the grill)

Instructions

1. Trim the Brisket

   Using a boning knife, remove excess fat leaving a 1/4‑to‑1/2 inch cap, cut away the large fat knob under the point, and square the flat end to about 1 inch thickness.

   Time: PT30M

2. Season with Salt & Pepper

   Mix 1/4 cup kosher salt with 1/4 cup ground black pepper. Sprinkle evenly over all sides of the brisket, using a hand shield to get a uniform coat.

   Time: PT5M

3. Rest Overnight

   Place the seasoned brisket on a sheet tray, cover loosely with plastic wrap, and refrigerate for 12–24 hours. The salt will modify protein structure and improve moisture retention.

   Time: PT12H

4. Build the Charcoal Snake

   Lay 58 briquettes in a single row around the inner perimeter of the grill, shingling them like scales. Add a second row of 58 briquettes directly on top, ensuring all pieces touch.

   Time: PT15M

5. Add Water Pan and Wood

   Place a 13x9‑inch disposable aluminum pan in the center of the grill and fill with 6 cups water. Evenly space five 3‑inch hickory chunks about 4 inches from the snake’s head.

   Time: PT10M

6. Ignite the Snake

   Light 10 briquettes and pour them over the snake’s head. Close the lid, open the bottom vent fully, and let the snake burn slowly.

   Time: PT10M

7. Smoke the Brisket (First Phase)

   Place the brisket fat‑side down with the point over the gap in the snake. Insert the probe into the thickest part of the point, set the lid vent over the point, and close the grill. Cook until internal temperature reaches 170°F (about 5 hours).

   Time: PT5H

   Temperature: 275-300°F

8. Texas Crutch – Wrap in Foil

   Using heat‑resistant gloves, tightly wrap the brisket in heavy‑duty aluminum foil, eliminating air pockets.

   Time: PT5M

9. Add Additional Briquettes

   Scatter roughly 3 quarts of fresh briquettes around the unlit tail of the snake to extend burn time.

   Time: PT10M

10. Smoke to Final Temperature

    Return the foil‑wrapped brisket to the grill in the same orientation. Cook until internal temperature reaches 205°F (about 2 hours).

    Time: PT2H

    Temperature: 275-300°F

11. Rest in a Cooler

    Transfer the foil‑wrapped brisket to an empty cooler, flip fat‑side up, close the lid tightly, and let rest for 3 hours. The cooler’s retained heat finishes the collagen breakdown.

    Time: PT3H

12. Slice and Serve

    Unwrap the brisket, slice the flat against the grain about 1/4 inch thick, then rotate the point 90° and slice slightly thicker. Arrange on a platter, fat side up.

    Time: PT15M

Nutrition Facts

Calories

800

Protein

55 g

Carbohydrates

0 g

Fat

55 g

Fiber

0 g