Holly's Texas Brisket

Holly's Texas Brisket
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 2 teaspoons dry mustard
  • 14 pounds beef brisket


  1. Preheat grill for medium-low heat or 270 degrees F (132 degrees C), and lightly oil the grate.
  2. Whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.
  3. Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.
  4. Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.
  5. Preheat oven to 270 degrees F (132 degrees C).
  6. Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. Let meat rest 30 minutes before slicing.

04/29/2018
Holly's Texas Brisket, recipe PT15M PT1H 5 455 calories

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