Texississippi Brisket will satisfy your grilling peeps

The Texississippi Brisket is the best smoked brisket this side of the Mason-Dixon, and your peeps will surely love it at the tailgate or backyard party.

The secret is to get a high-quality brisket; with a simple dry rub, the meat provides the flavor. With simple regional ingredients that highlight it’s namesake, like chili powder, black pepper and cumin from Texas, to the sweet dark brown sugar from The Sipp, this brisket is absolutely a gameday winner.

We guarantee you’ll make the Texississippi Brisket over and over again.

Texississippi Brisket Groceries

  • 1 beef brisket, trimmed
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried thyme
  • 2 teaspoons dark brown sugar
  • 1 tablespoon sea salt
  • 2 teaspoons coarse black pepper

Texississippi Brisket

Texississippi Brisket, homemade rub
Trim and remove excess fat from the fat cap. Season generously with all of the mixed dried spices.

Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with all of the mixed dried spices.

Heat smoker or grill to a temperature between 225 degrees and 235 degrees. Place the brisket on the opposite side of the heat and maintain steady temperature until the brisket reaches 150 degrees.

Texississippi Brisket, indirect snake method
Snake method for indirect smoking/grilling.

Remove brisket and wrap fat side up tightly in thick-stock butcher paper (40-pound, 18-inches wide). This is commonly referred to as a “Texas Crutch” as it will help speed up the stall and retain moisture.

PRO TIP: Why wrap it?

Grillmasters wrap meats in paper usually at the end of a grill session to protect the meat from drying out and losing moisture as it rests, as well as holding a lower temperature longer. Butcher paper is sold with a pink color —  a natural base — and white, which is bleached. Parchment paper is also a good choice, as it’s untreated with wax or plastic, and is OK to use on a grill or smoker. Parchment is not as durable, however, and may tear during the grill session.

The stall

Return brisket to smoker at 225 degrees to 235 degrees. You will run into the brisket stall, but don’t worry. Patience will get you through it, trust the science.

Continue cooking until internal temp of brisket reaches 202 degrees. We use a Thermoworks Thermapen MK4 for an instant reading, but have found the Thermoworks Signals is even more convenient, detailing meat and air temperatures. Pair with a Billows, and you’re in business!

Texississippi Brisket, a mix of Texas and Mississippi smoked brisket.
Texississippi burnt point ends. Look at that bark!

Remove the brisket from the heat and store in a cooler for 1 to 2 hours. After the brisket rests, remove it from the paper and slice against the grain. Serve with bacon-baked beans and jalapeño corn bread.

Happy Grilling!

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