How To Cook Slow Smoke BBQ Beef Brisket with Dry Rub Seasoning

Cooking an authentic, tender Texas barbecue beef brisket is not rocket science. Anyone can do it. Dry rub seasoning and "Slow and Low" smoked cooking is the key.

Here is our fool-proof method for smoking a great brisket.

  • Use 1/3 cups of Texas Brothers Dry Rub and apply to the brisket meat, not the fat.
  • You can immediately start to smoke the brisket as soon as you apply the rub. If you want to use the dry rub as a marinade, wrap the brisket up tight and place it in the refrigerator for several hours. It’s your preference.
  • Smoke the brisket fat side down for about 3 to 4 hours at about 250 degrees.
  • Remove from the smoker and foil wrap the brisket with a touch of salt and about 1/2 can of beer.  
  • Place the brisket back on the smoker or in an oven at 250 degrees for an additional 4 to 5 hours.
  • You can remove it at any time when the middle inside of the meat registers 180 degrees.

Texas Brothers BBQ Cooking How-To: Barbecue Beef Brisket

We made a two-part how-to instructional video that walks you through the entire process.

This is a sweet dry rub that is great for cooking pork, beef, chicken, turkey and fish.

All Natural and Gluten Free. Visit our online store to order a bottle.

 

Our 9 Steps to Make Your Next Barbecue Cookout a Success

To cook a quality BBQ beef brisket, one must use quality meat and a quality dry rub seasoning. There are very few dry rubs on the market and Texas Brother's BBQ dry rub's all natural ingredients provide just the right combination to turn a regular brisket into a prize winner.

Step One - Selecting A Beef Brisket

Pictured above is an untrimmed brisket. We use untrimmed meat since it has been our experience that the meat and fat compliment each other as the cooking process. The fat helps season the rest of the meat that you are eating. 

Step Two - Applying the Dry Rub Spice

We have rubbed half of this brisket with Texas Brothers BBQ dry rub. Use 1/3 cup of dry rub for each average sized beef brisket. 

Step Three - Fully Seasoned and Ready for the Cooker

Here we have the brisket covered in rub and ready for the cooker. For the best results the brisket should be cooked fat side down. The seasoning will sink into the lean meat and enhance the flavor. The seasoning will not penetrate the fatty side of the brisket.

Step Four - Smoking the Brisket

Smoke the brisket fat side down for about 3 to 4 hours at about 250 degrees. This brisket has been smoked approximately 30-45 minutes in our Southern Pride 350 cooker.

Step Five - Finish Smoking the Meat

You're looking at the brisket still in the cooker with three hours at 250. You can do the same on your own grill or cooker and then if necessary you can move the brisket on to your oven. We're done with the smoking. 

Step Six - Bring on the Foil

If your smoker gives off too much smoke for your tastes, we recommend foil wrapping your meat during the cooking process. The timing would depend on how much smoke flavor you like. We prefer to use a heavy duty aluminum foil to start the process of the finishing touches to a prize winning piece of meat.

Step Seven - The Secret To Tenderness is The Beer

We use about a cup of beer poured over the brisket. Be sure that the foil is cupped to prevent the juices and beer from running off. Also be careful not to spill any beer.

Step Eight - The Beer Brine

Your doctor may not approve of this but we use the old mother handful of salt method to sprinkle salt over the unwrapped, beer'ed down, seasoned up and lovely looking piece of meat. 

Step Nine - Wrapping It All Up

Here is the scrumptious final product, so good it'll have your neighbors bringing over things they hadn't even borrowed from you in the first place!

We prefer double wrapping in heavy tinfoil. You can either leave it on the cooker fat side down, or put in the oven for approximately 4 to 5 hours at 250 degrees. You can remove it at any time when the middle inside of the meat registers 180 degrees. Slow cooking is the secret to a successful hunk of brisket. 

Texas Brothers
Dry Rub

Long-held family recipe of all natural ingredients that bring out the authentic taste of Texas-style barbecue

This is a sweet dry rub that is great for cooking pork, beef, chicken, turkey and fish.

Ingredients: Sugar, Salt, Paprika, Celery, Cumin, Garlic, Onion, Black Pepper and Chili Pepper.

All Natural and Gluten Free.

Visit our online store to order a bottle.


One of the pioneer bbq cooking teams that helped start the Barbeque festival tour circuit over 25 years ago.

They have traveled and won at barbeque festivals such as Ribfest in Nappervile, Illinois (Chicagoland) Best in the West Nugget Rib Cook-off in Reno, Nevada, World Pork Congress in Des Moines, Iowa and Pioneer Days in the Fort Worth Stockyards in Fort Worth, Texas, to name a few.


32 oz Barbecue Dry Rub
$14.00


14 oz Barbecue Dry Rub
$7.95


5 oz Barbecue Dry Rub
$4.50