Our Best Recipe for Texas Barbecue Brisket on a Charcoal Grill

Byamazingfoodstv


Test cook Bryan Roof makes host Julia Collin Davison a tender and delicious Texas Barbecue Brisket.

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35 Comments

  4. This has to be one of the most fascinating videos from ATK I have ever seen. The charcoal snake thing is really cool. I actually own a Char-Griller gravity 980, which regulates itself on temperature, which will make the process even easier for me. I cannot wait to try this recipe out on that Grill.

  5. I Cooke my first brisket about two weeks ago, I made a mistake by going a single row on top of my snake and the fire topped out at 205, so at around 8 hrs it hit 165, and staled out, so I finished the rest in the oven, got it to 250 and three hours later finally hit 205, I pulled it out and let it rest for another two hours and finally cut it up, the family said it turned out good I was disappointed that I didn’t finish it in the pit , but next time I’m gonna do the double row of briquettes on top row

  7. My neighbor and I have been wanting to make brisket for a long time. This recipe is fantastic! The only difference was that we used his pellet fed grill/smoker instead of a kettle grill. Everything was great. The cooking times were spot on. Thank you for your dedication to get this right. When I was talking to people about grilling a brisket, I heard a lot of horror stories. This video made it sound too easy to be true. It is this simple and DELICIOUS!!

  13. I have a few issues/questions when trying myself.

    Firstly, I couldn’t maintain a constant temp of 250F using this method. It hovered around 150-175F so I had to light both ends in order to get the required temp (even opening vents didn’t reach that temperature) is that okay to do as long as you’re keeping 250F on the BBQ?

    When I placed my logs directly on the coals they caught fire and burned much quicker than expected. Is there any recommended ways of mitigating this?

  14. Tried it and the Weber ran way to hot. The temp on the kettle gage was around 350-375 using plain Kingsford. Mine hit 175 in 3.5 hours. Finished it off in the oven at 225 after wrapping to try to slow it down. I don't know why others had success with this and mine ran so hot. Both vents were fully open and had two rows of 58 just like the video. I think I'll try 25% less coals next time. Meat came out very good though.

  16. I wanted to let you know that I’m a 70 yo man and have cooked a lot of briskets in my life and also I cooked all of them on a charcoal grill about a week ago I seen your video on YouTube and used it yesterday for a big father’s Day party kids grandkids and great grandkids where here and wanted to let you know your brisket was the best that I’ve ever done also done 2 racks of ribs they Hardly got touched thank you guys for a great brisket

  17. Followed this to the letter. My stall time ended up making it a 12 hour cook (with cooler resting) but I focused on temp benchmarks and it came out absolutely delicious. Thank you so much for your efforts divining this holy method of Brisketing. Tis the second time that the secret of fire has been stolen from the gods! I stand upon the shoulders of giants with this endeavor, and I kneel before you and say "Well done Gentle-people".

  22. This is on my weber RIGHT NOW. The instructions and method are SPOT ON! 3rd time making it…because the previous 2 were PERFECTION. An hour in…my neighbor stopped by to see what's going on♨️🤣💞 Some Sharing is Caring will be happening.

  29. I’ve made this twice now. Excellent recipe!!! The second time I borrowed a smaller yeti cooler from a friend was just big enough for my monster brisket and it held for 4 1/2 -5hrs before I cut into it and it was still perfectly hot. The whole method is fabulous.

  30. Ok, going for it this weekend. We will trim and season the brisket tomorrow and cook it Sunday. I have always wanted to try my hand at this, but could never find the meat at a price I was willing to gamble with. I finally found a 11 pounder for $25. I jumped on it! We are going to have a party with dear friends and brisket will be the Guest of Honor. I feel confident that Bryan and Julia will not steer me wrong. I will come back Sunday night and give my review.

    Wish me luck and good eats!

  32. This is 100% on-the-spot Texas-style BBQ brisket.
    Great tips for using Weber kettle, it can be a challenge with a small grill and big brisket.
    12 lb packer is exactly the correct size.
    The only thing we do differently is add a Lil beef broth or baste in the foil or paper when we wrap it.
    If you really want to go crazy take your trimmings, roast them off in the oven and use your rendered fat/tallow when you wrap the brisket.
    Just pour 1/2 cup or more of melted fat over and wrap, it's amazing.

    Thanks for the video and all the hard work, I use your ATK recipe for pickled red onions with brisket, awesome on a sandwich

    Devin Thomas
    Mutts & Butts BBQ, Prosper Texas

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