Yeah, I-Lived-in-Texas, Smoked Brisket

The meat came out fanstastic! The cooking time was spot on. Very tender. I would have given it five stars except if you follow the recipe to the letter, I found the meat incredibly spicy! My wife is the spice lover in the family (eats jalepeno slices out of the jar) and she couldn't eat it right out of the smoker. I had to scrape off all the visible rub to make it edible for us. I will definitely cook this again, but I will use a quarter of the cayenne or I might try one brisket without the cayenne all together. With that said, if you love the heat, this recipe is perfect!! It would make an awesome spicy soft taco or wrap.

amazing

I’m fine with the rub and smoke time. Note, smoke will only get into the meat for 4-6 hours. You’re just adding bark after that. Before wrapping, add a can of beef broth. Pull at at temp of 198-204. Rest in a cooler with towels across the top of the tinfoiled brisket fir 2.5 -4 hours. Resting a brisket is a huge part of how juicy it will be.

This was my first time to smoke or even cook brisket. The recipe was easy enough and my family loved it. My wife is especially sensitive to spicier foods but she had no complaints about it being too hot. I did follow the recipe. I used about a 12 lb brisket and had more than enough spice rub for the meat. I was only able to rub down the meat and refrigerate for 12 hrs instead of the recommended 24 hrs and my smoking time was also less by a couple of hours. I used pecan for my smoking wood. I will definitely use this again. Thanks for making me look good.

Just a couple of suggestions... Don't soak the wood. Use chunks rather than chips and add additional chucks as needed for the first 4 hours. Lastly, don't use the Texas Crutch method to overcome the stall. Doing so may cause the bark to become soggy; instead, increase the temp to 300 or simply leave it at 220 and power through.

I cut the cayenne pepper in 1/2 and used chipotle and it was still very hot. The next time I make it I will only use the chipotle and see how that works.

its just great

I used a burboun smoked black pepper but used all other ingredients. By far the best smoked brisket going. This and a dark, heavy, smoky red and you're in heaven!

Second time I’ve made came out real good but only did half of chili powder and used Hungarian paprika which has a kick to it smoked a 19lb brisket and didn’t have any left overs would definitely do again might tweak recipe again to dial it in depending on crowd I cook for

Made this yesterday and could not be happier. Also added oregano and dried mustard. Cooking time was a bit shorter since I used a 6.5lb brisket. Moist, tender and delicious!

It was great. The meat came out almost too tender, couldn't slice it because it fell apart

I loved the rub. I used a smaller piece of meat so have lots left over for next time. Because my meat was smaller I should have adjusted the time. I felt it was a little dry. So I will monitor the time next time. Which is today.

We made this recipe for our July 4th bbq and it was really simple and turned out great. Our first time using a new smoker and it couldn't have been better.

I used my own home-made rub, onion powder, paprika, etc. and smoked for eight hours with pecan and hickory wood. It was great. I would refer this to anyone who wants to try smoking brisket in the Texas manner

I followed the rub smoked it! Amazing

Tasted like the best BBQ restaurant brisket

I followed the instructions to a T, except used half the cayenne pepper. Still was too overpowering. Will try a variant of this rub another time.

This recipe worked out quite well. It was very easy to follow and the meat was delicious. Definitely a new family favorite!

rub receipe is awesome if you like your meat on the red side smoke up to 150 to 155 meat internal temperature overall it was a success

Love, love, LOVE this recipe! Huge hit with everyone... however, I lessened the spice since we have a few in the family that don't like hot. This has become my go-to!

This had too much seasoning going on. it was good, but the seasoning quantity was overwhelming. Less is more.

I loved this recipe used my electric pellet smoker had a very nice smoke ring to meat Not for people who don't like spicy or you'll get " my lips and mouth are burning " got more "this is perfect" complement than compaints

This is my third round with this recipe. I used prime cut the first time and choice cut the last two times. Both cuts turn out a very moist and delicious brisket. This last time; I cut most everything in the rub recipe, except the sugars and the salt, by 1/3. I do like the full heat, but others do not appreciate it as much. No matter; the end result has always been a very flavorful brisket that was complemented by all. Cutting the rub recipe really makes a such a difference for us that it’ll likely be our go to from now on.

Was disappointed with the doneness (too well done, based on temps in the recipe) and not near enough "smoke". Rub was just OK as well.

Turned out excellent however I stopped cooking at 170 degrees and was a little overdone should rap it at 150 and finish to 165

I separate the point and the flat. Many BBQ champions do so and it gets all of the flat well smoked. The point for burnt ends. Plus I used to soak my wood chips. But again reading, many do not. I find the only difference is the rate they burn

Since I only have a small smoker I cut everything in half. I should have cut the black pepper and cayenne pepper slot more. I love spicy food, but this was too much even for me. The heat was so much that it almost over powered the smoke. If I use this one again, I will only use about 1/8 of the peppers. The meat did have a great texture though, moist and tender.

AMAZING

Did this with a 7lb Brisket. Came out beautifully on the Cuisinart 4 in 1.

Yummy!

It was easy to prepare and came out great, full of favor and oh so very moist and tender. I added 1 thing I also soaked in Red Wine .

Fabulous Recipe!
I had a 10lb brisket and used your spice recipe (I like that it is 1/4 cup across the board), adapted cook Temps and times for my own wood-fired smoker (oak wood off my premises), and the brisket turned out Really Awesome! Everyone ate it up and came back for more, really tender. Took 6 hours total to cook (210 - 310 F temps), with foil wrap near end! Travis in Hockley, TX