Tim's Go-To Texas Brisket

Tim's Go-To Texas Brisket

This brisket isn’t just a meal—it’s a family tradition. We make it for holidays, special gatherings, and any excuse to fire up the smoker. The kids can’t wait to dig in, and it’s become one of those recipes everyone looks forward to year after year.

Time after time, the hunters who visit our ranch all say the same thing—this is the best brisket they’ve ever eaten.

Ingredients & Supplies

Cook Time: 8–12 hours (every brisket is different!)
Rest Time: 1 hour

24 Hours Before Cooking

  1. Trim the brisket to your liking. I leave most of the fat cap intact—maybe trim 1–4 lbs of excess fat.
  2. Season generously on all sides and edges with Chupacabra Brisket Magic.
  3. Place the brisket in a tin pan, cover, and refrigerate overnight.

Day of Cook

  1. Bring to room temp: Remove the brisket from the fridge and let it sit uncovered on the counter for about 1 hour while firing up your smoker.
  2. Preheat smoker to 225°F. Use live oak wood for that authentic flavor.
  3. Start cooking: Place brisket on the smoker, fat side up, unwrapped, and cook for 2 hours.
  4. Flip: After 2 hours, flip it fat side down and cook for another 2 hours.
  5. Wrap & finish: At the 4-hour mark, place the brisket in the tin pan, cover tightly with foil, and return to the smoker. Cook at 225–250°F for another 3–5 hours, until internal temperature hits ~195°F.
  6. Rest: Keep the brisket covered in the tin pan and let it rest in an oven (turned off) for 1 hour.

To Serve

  • Slice against the grain and enjoy.
  • Pro tip: The tin pan catches all those flavorful drippings—perfect for drizzling over the meat or reheating leftovers. Honestly, 90% of the time I swear it’s even better the next day!
Back to blog

Even the Best Recipe Needs the Right Beef...

Brisket

Our beef is the difference between a good meal and one worth gathering around for. We raise, finish, and dry-age every cut for rich flavor and tenderness you can taste. Ready to make this recipe shine? Start with the beef behind it.

Our brisket comes straight from our family ranch—USDA Prime, grass-fed & finished, and dry-aged for rich, deep flavor. This is the same high-quality cut Tim uses for his personal brisket recipe. Perfect for slow smoking or oven roasting, it’s a big, beautiful cut (15–18 lbs) with the marbling and tenderness that backyard pitmasters and family cooks dream about.

Shop Now

Why Use Our Beef?

  • GRASS-FED & FINISHED

    Most beef labeled "grass-fed" still ends with grain. Ours doesn’t. From birth to harvest, our cattle eat only native grasses—never grain or industrial feed. It’s beef the way nature intended.

  • DRY-AGED FOR MAXIMUM FLAVOR

    Every cut is dry-aged for a minimum of 15 days, naturally concentrating flavor and tenderness. That deep maroon color? It’s a sign of real, properly aged beef.

  • EXPERTLY BUTCHERED & HAND-PACKED

    Our beef consistently earns USDA Prime—the highest grade for marbling and tenderness—inspected and verified by the USDA at our local processor. Every cut is expertly hand-trimmed by skilled butchers right here in Texas.
Build Your Own Box of Our Beef