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. We try to make it fool proof. Dry rub seasoning and "Slow and Low" cooking is the key.

We like using dry rub spice because you get a better direct taste of the meat, not taste of the marinade injection or bbq sauce. If you just want to taste the the flavor of the meat, try dry rub. Texas Brothers BBQ Dry Rub is a long held family recipe of chili powder, sugar, cumin, garlic, papin, and a fine blend of all natural spices and gluten-free that brings out the authentic taste of Texas-style barbecue. Unlike sauce, dry rub does not need the careful attention to prevent burning or caramelizing the meat.

To show how easy it is, we've made these How-To videos. We want to give you confidence in cooking BBQ and we hope that you will try our dry rub while doing it.

Barbecue Beef Brisket Video Instructions Part 1

Barbecue Beef Brisket Video Instructions Part 2


One of the first cooking teams that started the Barbeque festival circuit over 20 years ago. They toured across the country to events such as Ribfest in Nappervile, IL (Chicagoland) and Best in the West Nugget Rib Cook-off in Reno, NV. Dale and Lee have since retired from the festival circuit. For now on, we're going to give you cooking instruction and tips so you can learn and improve you bar-b-que cooking skills.

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.

Step Two - Applying the Dry Rub Spice

We have rubbed half of this brisket with Texas Brothers BBQ dry rub. You can use this picture as an example of how much dry rub should be applied.

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.

This is because the seasoning will not be able to penetrate the fatty side of the brisket.

Step Four - Smoking the Brisket

This brisket has been smoked approximately 30-45 minutes in a Southern Pride cooker.

Step Five - Finish Smoking the Meat

You're looking at the brisket still in the cooker with two hours of smoke at 300. You can do the same on your own grill or cooker and then if necessary you can move the brisket on to your oven.

Step Six - Bring on the Foil

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, beered 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 6 to 8 hours at around 275.

Using a meat thermometer, check to see that the inner temperature of the meat stays at around 180 to 200 for at least 2-3 hours. Slow cooking is the secret to a successful hunk of brisket.

Good Luck!