Texas Cowboy Brisket

This Texas brisket delivers authentic pit-master flavor thanks to the slow and low cooking and the blend of spices and coffee in Grill Mates® Cowboy Rub. To add authentic wood smoke flavor, see the Smoking Tip.

Serves: 16
10 mins Prep time 8 hrs Cook time
10 mins Prep time
8 hrs Cook time
  • Place brisket on baking pan. Rub all over with Cowboy Rub. Cover with plastic wrap. Let stand at room temperature 1 hour.

  • Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place foil pan under grates on unlit side of grill to catch drippings. Place beef, fat-side up, on unlit side of grill. Close grill.

  • Grill 6 to 7 hours until internal temperature of thickest part of beef is 175°F to 180°F. Gently move and turn brisket every 2 to 3 hours. Carefully remove brisket from grill and wrap in foil.

  • Return beef to grill, placing it back on unlit side. Cook 30 to 60 minutes longer until internal temperature is 190°F.

  • Remove beef from grill. Let stand 15 to 20 minutes. Slice and serve with warm pan juices, if desired.

Cooking tip

Note: To maintain medium-low heat (275°F to 300°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.

Smoking Tip: Soak 1 cup mesquite wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. (If your grill does not have a smoker box, place wood chips on a large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil.) Place smoker box under grill grates on one side of grill. Close lid. Continue as directed on Step 2. The side of the grill with the smoker box should be the lit side. Refill the smoker box with fresh wet wood chips every 1 1/2 to 2 hours.

Nutrition information

(Amount per serving)

  • 218Calories: 218Cholesterol: 93mg
  • Sodium: 495mgProtein: 30g
  • Total Fat: 10gSaturated Fat: 4g
  • Fiber: 1gCarbohydrate: 2g

Ratings & Reviews: 4

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  • Sharon R. on 05/19/2016

    Great brisket for all seasons.

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  • Linda J. on 06/17/2015

    Great for summer!!

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  • Cheryl S. on 04/27/2015

    I've found that smoking a brisket at a lower temperature (200 degrees) for 1 1/2 to 2 hours a pound makes for the most delicious, fall apart tender brisket. Smoke for the first 4-6 hours adding chips every hour and then put in pan with drippings and cover with foil for the rest of the time.

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  • Joe C. on 05/04/2016

    First dont use a gas grill to cook a brisket, use only charcoal , if you dont have a charcoal grill ,,,,,,make friends with someone that does have one.

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