Texas Style Smoked Brisket with onions and BBQ sauce.

Texas Style Smoked Brisket

Andrea Alden - Napoleon's Digital Writer, Food Blogger, Food Photographer & Stylist
By adding a little tex-mex flare to this Texas Style Smoked Brisket Recipe you will have something beautiful and unique to share at your next barbecue party. Friends and family alike will be in awe of the lightly spicy, deeply smoked, juicy and flavorful meat you made. 
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Prep Time 15 minutes
Cook Time 10 hours 25 minutes
Course Dinner, Lunch
Cuisine American
Servings 8


  • charcoal kettle grill
  • 1 bag of charcoal
  • marinade injector
  • heavy duty tinfoil
  • 1 bag wood chips or several chunks in mesquite or hickory
  • towel
  • empty cooler (no ice)


  • 1 (up to 12 pounds) beef brisket Note: For best results prep the brisket the night before, but you can do this when you are ready to put it onto the grill.
  • 3 cups beef broth Note: Depending on the size of the brisket all the beef broth won't be injected. Reserve any remaining broth for the cooking process.
  • ½ cup sweet chili BBQ sauce, Note: Chef's choice Cattle Boyz
  • 1 cup BBQ rub with extra chili powder and cumin
  • 1 bag wood chips or several chunks in mesquite or hickory


  • Trim the fat off the brisket, then use a marinade injector to inject beef broth throughout the meat.
  • Rub the brisket with 1 cup BBQ rub. Set the brisket on a rack over a baking tray and place in the refrigerator overnight. Note: If you wish to eat your smoked brisket at supper time, around 5 pm, you will want to have your smoker ready to go at about 4 am.
  • Set up your Charcoal Kettle Grill by pouring a thin wall of unlit, premium chunk charcoal around the outside wall of the grill, half to three-quarters of the way around the BBQ. Place a number of wood chunks throughout. Light one-quarter to half of a load of charcoal using a chimney starter. Pour the lit charcoal next to one end of the unlit charcoal so that it will slowly ignite the unlit charcoal. Place a heat-safe tray filled with hot water in the barbecue and then add the cooking grids in the highest position available. 
  • Allow the charcoal grill to come up to a temperature of 225°F (107°C). Close the bottom air shutters on the grill to about one-quarter of the way open to manage the temperature. If the grill doesn’t heat to the right temperature, open one of the shutters a little more. Continue to adjust by adding more or less oxygen until the temperature evens out and holds steady.
  • Insert a temperature probe into the flat but close to the section where the meat begins to get thicker. Set the internal temperature alert to go off when your meat reaches 150°F (65.5°C). Place the brisket, fat side up, on the cooking grids and close the lid.
  • While the brisket is getting smoky, combine ½ cup sweet chili BBQ sauce with the remaining beef broth in a spray bottle or bowl. Spray or mop the brisket with this mixture every 1 to 2 hours until the brisket reaches 150°F (65.5°C).
  • Remove the brisket from the kettle grill and double wrap with foil. Continue cooking – no smoke required - between 225°F to 250°F (65.5°C and 121°C) until the brisket reaches an internal temperature of about 205°F (96°C) – reset your meat thermometer to alert you at this time.
  • When the brisket reaches a temperature of 205°F (96°C) remove it from the grill, wrap it – still in the foil - with a towel and place it into an awaiting cooler – no ice – to rest for 3 hours.
  • When you are ready to serve, slice the flat of the brisket against the grain, on a bun, or just slice and eat as is. Note: The best way to reheat the brisket is by using a water circulator set to 150°F (65.5°C) for an hour or so. You can also use the oven, reheating in the foil and juices at 150°F (65.5°C) until warmed through.


    About the Author

    Andrea Alden from Napoleon.
    I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family. It wasn’t until I came to work at Napoleon that my love of cuisine became a dedication to grilling. 
    I am by no means a professional chef, but with over 700 recipes cooked and written about, I am no stranger to the culinary world either. Every time I light the grill it is an opportunity to learn, and there is nothing you can’t do on a grill. Food is in my veins and grilling is the outlet for my creativity.