Texas Brisket Y'all - Honey Pecan Smoked Recipe


Ingredients & Equipment

·   1 10-12 pounds Nurture Ranch® whole 1 Cow® Texas Beef Brisket - Uncooked

·   1/2 cup sea salt

·   1/3 cup freshly ground black pepper)

·   1/2 cup of Texas Pure Honey

·   Small Bowl

·   Gas Grill or Wood Smoker

·   Electric Oven

·   Smoker Box For Gas Grill

·   8 Cups Texas Pecan All-Natural Wood Chips

·   Smoker Box

·   Meat Thermometer

·   Baking Sheet

·   Foil

·   Meat Thermometer

·   Cutting Board

·   Carving Knife


·       Season brisket one hour before preparing the grill.

·       Place brisket on a baking sheet covered in foil.

·       Mix salt and pepper in a bowl with honey.

·       Cover meat with seasoned honey.

·       Let meat sit at room temperature for 1 hour.

·       Soak 6 cups wood chips in a bowl of water for at least 1 hour, or overnight. Keeping 2 cups chips dry.

·       Light one grill burner on one side to medium.

·       Place smoker box over the lit burner, add 1/2 cup soaked wood chips to box.

·       Keep temperature at 225-250°F.

·       Use thermometer to take grill reading . Stick it through the gap between the lid and base of the grill.

·       Wood chips will begin to smolder smoke. Add a few dry chips to the soaked ones to get more smoke.

·       Place brisket, fat side up, on grill grate as far away from lit burner as possible. Cover grill.

·       Adjust heat to maintain 225-250°F, keeping lid closed.

·       Check wood chips every 45 minutes, add 1/2 cup soaked chips as needed for consistent smoke.

·       Smoke brisket on grill 5-6 hours until meat thermometer inserted in thickest part registers 160°F.

·       Wrap brisket in foil, place on a baking sheet, and cook in a 250°F oven 4-6 hours.

·       Remove when meat reaches 195-205°F internal temp. Rest brisket on cutting board 30 minutes.

·       Slice against the grain 1/4" thick and serve.

If you don’t have the time for this recipe, simply order

1 Cow® Texas Brisket Y’All - Honey Pecan Smoked

delivered to your home. Open, warm and serve.

Rodney Mason