Holly's Texas Brisket
Featured in Allrecipes Magazine

Holly's Texas Brisket

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"Season your next beef brisket roast with this flavorful spice rub. Slow roasting makes a tender and juicy brisket. This is not a quick fix recipe. It takes time and planning to make this a success. Follow the directions and make sure that the brisket is sealed tightly so that juices do not evaporate. It is well worth the time and trouble. You won't be sorry, it is awesome!"
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12 h 30 m servings 391 cals
Serving size has been adjusted!

Original recipe yields 28 servings



  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • I like to oven-cook my brisket overnight the day before, let the brisket cool off completely, refrigerate it until needed, and then slice it. Slicing the meat cold is so easy. Put the sliced meat back into the pan with the juices with most of the fat removed. Reheat the sliced meat in the juices at 300 degrees F (150 degrees C) for about 1 hour.



My brisket was a little shy of 4 pounds and I used the full ingredient list. I used a smoker instead of the grill and did 10 hours in the smoker and 2 hours in the oven. It wasn't fall apart ten...

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