• David Bouska

Smokeless Hickory Smoked Beef Brisket

Pork barbeque may be favored east of the Mississippi but, in Texas, beef is number 1. Especially beef brisket. The meat is moist and smoky and tender enough to cut with a spoon. Barbecued brisket is one of the most straightforward and yet, challenging recipes for a pitmaster. Ultimately, it takes the right combination of seasonings (Butcher BBQ), heat (low), and time (lots) to transform one of the toughest pieces of beef into meaty perfection. No matter where your BBQ resides, you can enjoy this Texas Smoked Brisket recipe at home with Butcher BBQ ingredients.

Prep Time: 10 minutes

Cook Time: 6-8 hours

Smoker Temp: 220°F

Wood: Liquid


1 beef brisket (5 to 6 pounds), fatty and preferably 1/2 inch thick

1 tablespoon coarse salt

1 tablespoon Frontier Cabin Chili Mix from Butcher BBQ

1 tablespoon Wild Cherry Seasoning from Butcher BBQ

1 teaspoon freshly ground black pepper

1 tablespoon Gourmet Liquid Smoke-Hickory Flavored from Butcher BBQ

1/2 cup melted unsalted butter

I've found that an untrimmed, fatty brisket provides the most flavor and moistness for this recipe. Another bbq tip is to wrap the meat in aluminum foil to keep the juices intact.

Rinse the brisket under cool water and then dry it with a towel.

Next, fire up your grill and set it to 215°F. No place in your favorite woodchip- no woodchips? But what about our smoked brisket? Luckily Butcher BBQ has added a Natural Liquid Smoke to their award-winning seasoning inventory! They captured the smoke flavor in its purest form, and it only takes a couple of drops to add authentic smoky flavor to any recipe.

Add two drops of Gourmet Liquid Smoke to your melted butter, and brush evenly on all sides of the brisket.

Next, combine the salt, Butcher BBQ seasonings, and pepper in a bowl and toss with your fingers to mix. Evenly rub the mixture all over the brisket.

If time allows, wrap up the brisket in plastic and let it cure in the refrigerator overnight. If not, no worries, pitmaster, this brisket is already plenty flavorful.

When the grill is hot, place the brisket, fat side up, in an aluminum foil pan and set the pan in the center. Then cover the grill.

Cook the brisket until the meat is tender enough to shred with your fingers, 6-8 hours (the cooking time will depend on the size of the brisket and heat of the grill). Remember to baste the brisket from time to time with the fat and juices collected in the pan. When your brisket is cooked tender, remove the brisket from the grill and let the meat rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain using a sharp knife. Serve and enjoy!

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Smokeless Hickory Smoked Brisket (1)
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