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Many experts in Texas barbecue brisket recipe calls for at minimum a 16-hours low smoke brisket. This recipe saves you 10 hours and still produces an amazing tender bbq brisket.
Make sure to trim away about 75% of the fat cap. You don’t want to get rid of it all as it will baste the brisket as it cooks for 5 hours. This will create the tender deliciousness you desire.
Can you make ahead?
Freezer: After brisket cools off, place in an airtight container in the freezer for 6 months max. Thaw 48 hours before using.
Fridge: After brisket cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Pop in a 350-degree oven for 10-15 minutes.
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Use your favorite bbq seasoning, rub or all-purpose seasoning.
what to serve with BBQ Brisket
- 2 lbs. brisket partial fat cap removed
- 2 tablespoons savory seasoning or season salt
- 4 cups of favorite bbq sauce
- Preheat oven to 250 Season brisket evenly on both sides and on a foiled lined baking sheet, add brisket and pop in the oven for 5 hours. Remove from the oven and pour 3 cups of bbq sauce over and sit to the side to cool for 30 minutes. After brisket has rested slice and sit to the side.