Texas Smoked Brisket

This brisket was made in an Old Smokey with fire from the bottom. Pretty sure this would work well in a gas grill. Since the heat is charging in from the bottom we’ll put a tin pan between brisket and fire.

My vents closed Old Smokey has the fire coming from the outside bottom with the pit set on top of a gas burner (turkey fryer or crawfish boiler). It kept an even temp easy to control when I added chunks for smoke. Using mesquite chunks for smoke they burned slow which was nice since mesquite burns so hot. Any wood you dig will work.

If you intend on using your gas grill make sure you can get the temp down to 245 and I’d use a heavier pan (like a cookie sheet) between the brisket and fire. During the entire cook the pit was opened once to add wood. Some people like to spray stuff over the brisket throughout the cook. I think that’d be fine if you were using a steel pit barrel or a brick pit as those loose less heat when opened.

This recipe was made twice the exact same way excluding temp target. This was done at 245 which made it closer contest brisket and a shorter cook time (9hrs). The other was done at 220 which made a fall apart brisket and longer cook time (13hrs). Both were fantastic I just tend to gravitate to old school.
Course Main Course
Cuisine Southern, Texan
Prep Time 2 days
Cook Time 9 hours
Rest 6 hours
Total Time 2 days 15 hours
Servings 8
Calories 1147
Author Shawn



  • Make sure to at least trim off all the silver skin and cut out the hard fat in the point. Remaining fat should should be soft to touch. The large piece of fat in the point is hard and I get rid of it because it’s not palatable.
  • In a container big enough to hold the brisk sprinkle Dawgs Bark all over it.
  • Cover and place in fridge for a minimum 24 hours. This one did 48 hours, longer the better.
  • On cook day remove brisket to counter and get your pit to 245 smoke primed and stable.
  • When you are comfortable the pit is stable insert a thermometer with lead into the side of the flat (thin part).
  • Fat down place your brisket on the pit and put the top back on. In my case I have two thermometers with leads measuring pit air and brisket flat.
  • Add wood chunks at your pleasure throughout the cook just keep in mind too much hard/green smoke will tar the brisket.
  • When the flat reads 195 pull it and take it inside to a safe spot to work on. Abot 9-11 hours (weight matters)
  • Remove the thermometer probe and insert it into the point (thick side).
  • If you trimmed out the points hard fat it’s likely the point will read 195 too.
  • If the point reads 195 cover the brisket (probe still insertein foil and set aside on the counter.
  • If the point reads less than 185 wrap the brisket in foil and place back on the smoker probe still inserted. Cook till the point hits 190-195.
  • Note that the hot brisket temp will rise about 5 degrees just sitting on counter. Use your best judgement weather not to put brisket back on pit. It may be coming back off quick.
  • So once we have the brisket on counter wrapped let it sit there until the thermometer goes down to 100 degrees. This process did and often takes a full 6 hours. Not kidding, but you’ll love it!
  • Know that planning your smoked brisket ahead of time helps keep things running smooth. It’s all about patience.


Serving: 355g | Calories: 1147kcal | Carbohydrates: 1g | Protein: 153g | Fat: 54g | Saturated Fat: 19g | Cholesterol: 457mg | Sodium: 1155mg | Potassium: 2444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Calcium: 40mg | Iron: 14.2mg