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Texas Crutch Smoked Brisket

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 8 hours
Total Time 20 hours



  • 1 4-5 pound brisket flat

For the rub

  • 2 tablespoons beef base
  • 2 tablespoons garlic salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons chile powder
  • 1 tablespoon Turbinado sugar
  • 1 tablespoon smoked paprika

Texas Crutch sauce

  • 2 tablespoons Turbinado sugar
  • 2 tablespoons chopped shallots
  • 2 tablespoons apple juice


  • Optional: Cut a small piece off a corner of the brisket perpendicular to the meat grain. This will make it easier to find and cut against the grain after the brisket is done.
  • Combine the rub ingredients and rub all over the brisket.
  • Transfer to a resealable container or wrap in foil and refrigerate overnight.
  • Fire up your smoker for cooking at 225 F. Use whatever wood you prefer. I wanted a little stronger smoke flavor than I usually opt for so I used Jack Daniel's whiskey barrel chunks.
  • Transfer the brisket to the smoker and cook until the internal temperature (as measured in several spots) reaches 170 F.
  • Remove the brisket and place it onto a large piece of foil.
  • Combine the crutch sauce ingredients and pour over the brisket.
  • Seal the brisket tightly in the foil and return to the smoker until the temperature reaches 195 F.
  • Remove the brisket from the foil and return to the smoker (and brush with BBQ sauce, if desired) until the temperature reaches 200-205 F.
  • Remove from the smoker and let rest 30 minutes before slicing against the grain.