Austin Style Brisket

Cook Time

660 Mins

Cooking Method






Prep Time

45 Mins




1/2 cup Apple Cider Vinegar

To Taste, Brisket Rub

3 cups Water

10 lbs Whole Packer Beef Brisket

Cooking Instructions

In the Lone Star State, barbeque is all about beef, specifically brisket. Inspired by the Pitmasters of Texas, this full packer beef brisket is slow smoked with few ingredients to enhance the natural flavors of this tender cut. The brisket (from the cow's breast or lower chest) is rich in connective tissue and results in mouthwatering tender pieces when smoked low and slow. This version is seasoned with your favorite Brisket Rub, sprayed with a simple mixture of apple cider vinegar and water, then crutched until juicy and tender.  

Wood Pellet Recommendation 

In order to emphasize the smoky, rich flavors in this Texas-Style recipe, we recommend using our Texas Mesquite Hardwood Pellets

Note: A whole brisket will take about 1 to 1 hour 15 minutes per pound to smoke at 250° F.   

  1. Set the brisket on a cutting board, and blot dry with paper towels.
  2. Use a sharp knife to trim the brisket. Start trimming with the fat side down. Trim the silver skin from the flat side, then remove the sides and corners. Remove the fat from around the point. Turn the brisket over and trim any excess fat, leaving around ¼-inch fat thickness.
  3. Transfer the brisket to a sheet tray, then season the brisket with your Brisket rub. Cover with plastic wrap and sit at room temperature for 30 minutes.
  4. Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode.
  5. Once the fire is lit, preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  6. Place the brisket to the grill, fat side down, and smoke until an internal temperature reading of 165° F. After the initial 2 hours of smoking, start spraying the brisket every 30 minutes to help retain moisture.
  7. When an internal temperature of 165° F is achieved, wrap the brisket tightly in peach paper, then return to the grill and continue to smoke until the internal temperature reaches 195° F.
  8. Remove the wrapped brisket from the grill and rest for 1 hour. Keep warm in an insulated cooler prior to slicing, if serving later.

Special Tools

  • Cutting Board
  • Insulated cooler
  • Paper Towel
  • Plastic Wrap
  • Sheet Tray
  • Spray bottle


Having trouble finding the right grade of meat for this recipe? When you go to your butcher, ask for Prime or Wagyu Grade Brisket which contain better marbling, keeping your Brisket nice and moist.

Diet Info

  • Low Carb