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Test Kitchen Approved

Backyard Brisket

Backyard Brisket

Backyard Brisket

Adapted from Bon Appetit’s Texas Style Smoked Brisket


20 servings

Adapted from Bon Appetit’s Texas Style Smoked Brisket

A smoked brisket takes a bit of time, but it's a worthwhile weekend project. This backyard method via Bon Appetit is approved by Aaron Franklin of Franklin Barbecue in Austin, Texas.

Serving Suggestions

Serve with sliced onions and pickles and your favorite barbecue sides.

Recipe Notes

*Savory's 'Cue Glue helps the seasoning stick to your protein and creates a tender yet chewy bark. Simply slather on 2 to 3 tsp. per pound on all sides of the meat then apply the seasoning.

Equipment needed for charcoal grill method: Charcoal grill, chimney starter, 10 pound bag charcoal (natural, not with lighter fluid), aluminum drip tray, 4 to 8 hardwood chunks (hickory or oak), thermometer

Using a smoker: Follow instructions for your smoker, and use time and temperature guidelines in this recipe.


Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Extra Coarse Black Malabar Pepper

    Our Extra Coarse Black Malabar Pepper is the the perfect size of black pepper seasoning to use for BBQ blends, dry rubs and meat marinades. This bl...

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  • Native Texan BBQ Rub

    Our Native Texan BBQ Rub was actually created by a Texas customer who received the most votes in a competition to find the best BBQ rub to represen...

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  • Red Rocks Hickory Smoke Seasoning

    Red Rocks Hickory Smoke Seasoning is a hickory smoked seasoning best used on your favorite cuts of red meat. Rub this hickory seasoning all over th...

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  • 'Cue Glue

    'Cue Glue is a meat binder that's exclusive to Savory Spice. This "BBQ glue" helps stick your spices & seasonings to your grilled meats. As a b...

    View full details


Place brisket on a rimmed baking sheet. Mix salt and pepper together in a small bowl. (*Slather brisket on both sides with 'Cue Glue if using.) Rub brisket generously with choice of BBQ seasoning then rub with salt and pepper mixture. Let sit at room temperature for 1 hour. Meanwhile, soak wood chunks for 1 hour.

Just before the hour is up, fill chimney starter with charcoal. Light charcoal and let it burn until coals are covered in a layer of ash. Carefully transfer coals to one side of the grill. Place 3 chunks of wood next to but not on top of coals; this helps them burn slowly. Place drip tray on the other side of grill next to coals. Place grate on grill and cover grill. Stick the thermometer through the vent and heat until it registers 225 to 250 degrees and wood is smoking. Adjust vents on bottom and top of grill to maintain temperature; larger opening for more heat, smaller opening for less heat.

Once grill is to temperature, place brisket directly over drip pan. Cover grill so that the vent side is directly over the brisket. Smoke brisket for 5 to 6 hours, checking the temperature, coals, and wood chunks every 30 to 45 min. You want to keep the temperature between 225 and 250 degrees. Replace burned out coals with new coals as needed; you may need a few more chimneyfuls of coals to keep the heat going. Move wood chunks closer to hottest coals if they aren’t burning, or replace with new wood if they have extinguished. Rotate and flip the brisket every 1 to 1.5 hours. Start checking temperature of brisket at 4 hours.

Remove from grill when thickest part of brisket registers 150 to 170 degrees on a meat thermometer. Remove brisket from grill, wrap in foil, and set on a rimmed baking sheet. Cook in a 250-degree oven for about 4 to 6 more hours until meat reaches an internal temperature of 195 to 205 degrees.

Let brisket rest 1 to 2 hours before slicing, against the grain, into ¼-inch thick slices.