Texas Brisket

Ingredients

• 2.25 lbbeef brisket$13.48
• 1.5 tbspkosher salt$0.02
• 1.5 tbspcoarsely ground black pepper$0.51
• 0.5 tbspgarlic powder$0.03
• 1 tbspyellow mustard$0.14
• 0.25 cupapple cider vinegar$0.28
• 0.5 cupbeef broth$0.23
• Total for 4 servings$14.69

Most of the cost is beef brisket ($13.48) and coarsely ground black pepper ($0.51). With oil, spices and staples already at home, the shop drops to about $14.02. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Trim the fat cap on the beef brisket to an even 1/4-inch thickness, then pat dry with paper towels.
2. In a small bowl, mix together the kosher salt, coarsely ground black pepper, and garlic powder.
3. Rub the yellow mustard lightly all over the beef brisket to serve as a binder, then coat all sides evenly with the spice rub. In a clean spray bottle or measuring cup, mix the apple cider vinegar and beef broth to make the spritz.
4. Preheat your grill or smoker set up for indirect heat to 225°F (110°C) using oak or hickory wood chunks, or preheat the oven to 225°F (110°C). Place the brisket fat-side up on the grate, close the lid, and cook undisturbed for 3 hours until a firm, mahogany bark begins to form.
5. Continue cooking at 225°F (110°C) for another 1 to 2 hours, spritzing every 45 minutes with the broth and vinegar mixture, until the bark is set and the internal temperature reaches roughly 165°F to 170°F (74°C to 77°C).
6. Transfer the brisket onto a large sheet of peach butcher paper or heavy-duty aluminum foil, spritz liberally with the remaining broth mixture, and wrap it tightly. Return to the 225°F (110°C) smoker or oven and cook for 1 to 2 hours more, until a probe thermometer slides into the thickest part with no resistance like soft butter and registers 200°F to 205°F (93°C to 96°C).
7. Remove the wrapped brisket from the heat and rest it in an empty cooler or room-temperature oven for 60 minutes to let the juices redistribute.
8. Unwrap the brisket over a cutting board to catch all the accumulated pan juices. Slice across the grain into pencil-thick slices, spoon the warm juices over top, and serve immediately.