May 30, 2023
About the cook
Hey, everyone! My name is Brandon Glade, and I'm a funeral director at Croley Funeral Home. I live in East Texas, so of course, when I heard about Passare BBQ, I jumped at the opportunity to try one of the best seasonings in West Texas.
For this cook, I made a classic Texas brisket. It's juicy, tender, and has outstanding flavor.
Seriously - see how easy it slices in this video I posted on Facebook. 👉
I absolutely love making this brisket for family and friends, and I think you will too.
The finished brisket.
Brisket bigger than Texas
When it comes to picking out your brisket, you can use any size. I've cooked all sizes and grades and had success with all of them.
I won't say this brisket is a hit purely because of my grilling skills (although that could be part of it), but I will attribute some of my success to my trusty Traeger Pro 34, which is the grill I used for this cook.
If you don't have a Traeger, don't worry because any pellet smoker will do. The real key is to cook low and slow.
Ingredients and supplies
- Packer brisket (any size)
- Course pepper
- Kosher salt
- Garlic powder
And because I like you, I'll share my secret ingredient: coffee. It's what makes this brisket so flavorful and tasty!
Another secret: the best coffee is HEB Taste of San Antonio. Good for sippin' and good for smokin' brisket!
WARNING: Adding coffee may result in the most flavorful brisket you've ever tasted.
Cooking Instructions
Prepping the brisket
Get started by heating up your smoker to 250 degrees.
While the smoker is heating up, trim the excess fat off of your brisket. Personally, I don't spend too much time on this, but some people take extra time to thin out the fat.
Next, rub down the brisket with a good coating of mixed salt, pepper, garlic, and coffee.
Now, you're ready to toss it on the grill!
Smoking the brisket: 10 hours
1. As the brisket cooks on the smoker, make sure to keep an eye on it. My advice is to check the brisket about every hour and spray it with water if it looks dry.
2. After about 6 hours, I take the brisket off the smoker and wrap it in pink butcher paper. Then throw it back on the smoker for 4 more hours.
Remember, patience is key. Cook low and slow, low and slow.
3. When the internal temperature of the brisket reaches about 205 degrees, your brisket is ready to pull off the smoker. Basically, if the thermometer slides into the brisket like a hot knife in butter - you're good to pull it off the smoker!
4. Once you've pulled the brisket off the smoker, let it rest for about an hour.
5. DISCLAIMER: This last step is more important than you think. After you've let the brisket rest for an hour, it's time to cut it and serve. But depending on how you cut your brisket can determine whether it's chewy or melts in your mouth. I highly recommend looking up a video first about how to cut a brisket across the grain.
Once you've sliced up the brisket, it's dinner time!
Ready for dinner!
Classic sides to pair with your brisket
Man could probably live on brisket alone, but who would want to? There are too many tasty side dishes!
Here are some of my favorite side dish recommendations:
- Homemade creamed corn
- Jalapeño poppers
- Baked beans
- Baked potatoes
What I love about funeral service
I've been in funeral service for over 2 decades now, and I love being able to help people through a difficult time, and providing service and care for people when they need it most. For me, the opportunity to serve others in this way outweighs the long nights and stressful days. I'm a funeral director because I love serving people.
I hope you enjoy this classic Texas brisket recipe. And don't forget to add the coffee. 😉
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