Holly's Texas Brisket

4.6
(11)

Season your next beef brisket roast with this flavorful spice rub. Slow roasting makes a tender and juicy brisket. This is not a quick fix recipe. It takes time and planning to make this a success. Follow the directions and make sure that the brisket is sealed tightly so that juices do not evaporate. It is well worth the time and trouble. You won't be sorry, it is awesome!

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Prep Time:
30 mins
Cook Time:
12 hrs
Total Time:
12 hrs 30 mins
Servings:
28
Yield:
28 servings

Ingredients

  • 2 tablespoons chili powder

  • 2 tablespoons brown sugar

  • 1 tablespoon salt

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon ground black pepper

  • 2 teaspoons dry mustard

  • 14 pounds beef brisket

Directions

  1. Preheat grill for medium-low heat or 270 degrees F (132 degrees C), and lightly oil the grate.

  2. Whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.

  3. Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.

  4. Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.

  5. Preheat oven to 270 degrees F (132 degrees C).

  6. Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. Let meat rest 30 minutes before slicing.

Cook's Note:

I like to oven-cook my brisket overnight the day before, let the brisket cool off completely, refrigerate it until needed, and then slice it. Slicing the meat cold is so easy. Put the sliced meat back into the pan with the juices with most of the fat removed. Reheat the sliced meat in the juices at 300 degrees F (150 degrees C) for about 1 hour.

Nutrition Facts (per serving)

391 Calories
32g Fat
2g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 28
Calories 391
% Daily Value *
Total Fat 32g 40%
Saturated Fat 12g 62%
Cholesterol 93mg 31%
Sodium 316mg 14%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 24g
Vitamin C 1mg 3%
Calcium 13mg 1%
Iron 2mg 13%
Potassium 250mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.