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.
BBQ Brisket Cooking Tips:
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.
If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!