Texas brisket in 900 NY minutes

We just threw a huge New York Wine and Food Festival bash hosted by impossibly masculine celebrity chef Robert Irvine called Barbecue & the Blues. 16 NYC restaurants gave us their takes on BBQ, including Dinosaur Bar-B-Que, who slayed the crowd with their Texas Beef Brisket. Because we know you totally dominate your kitchen/kitchenette, we snagged the recipe for you



  • 1 beef brisket (4-6 lbs)
  • 2 tbsp Creole seasoning (recipe below)
  • 1/2 cup of Olive Oil
  • 6 cups Hickory wood chips


  • ½ cup paprika
  • ½ cup kosher salt
  • ½ cup granulated garlic
  • ¼ cup granulated onion
  • 3 tbsp black pepper
  • 2 tsp white pepper
  • 2 tsp cayenne pepper
  • ¼ cup dried oregano
  • ¼ cup dried thyme
  • 2 tsp ground cumin
  • 2 tbsp sugar

1. Make the rub by mixing all the ingredients in a bowl. Store in a plastic container with a tight-fitting lid and set aside.2. Prepare the brisket by dumping 6 cups of hickory wood chips into a bowl, covering with water, and soaking for 30-50mins. Drain and divide the chips between 4 squares of aluminum foil and wrap into individual packets, poking holes in the top of each one. Set aside.3. Pull off the grill rack and fire it up. While it's heating, needle the brisket all over on both sides with a fork and mix together the Creole seasoning and oil, rubbing it all over the brisket. Once the coals are hot, pile them on one side of the bottom of the grill, and set two wood chip packets right on the coals. Position a drip pan filled with 1/2 an inch of water on the opposite side of the coals.4. Put the grill rack back in place, set the brisket fat side up over the drip pan, and close the lid. After about 30mins, check the grill temperature. It should settle to 225 degrees. If it’s hotter, close down the vent holes. If it’s cooler, open them up a bit.5. Check temperature of the grill every hour for the next 6-8hrs and make adjustments. If the temperature dips to 200 degrees or less, add a coup of new hot briquettes to the pile of grey coals, close the lid, and open the vent holes a touch.6. After the brisket has been on the grill for 3hrs, you'll have achieved the necessary smoke penetration. Grab the meat with tongs, remove it from the grill and wrap it tightly in foil. Return the foil-wrapped brisket to the grill and cover. This seals the succulence of the meat as it continues to cook at an internal temperature of 175-180 degrees. This will take another 3-4hrs, so keep working to maintain an even grill temperature in the 225-250 degree range.7. Remove the brisket from the heat and let it rest in its foil packet for 15mins. Save all the roasting juices and skim off the fat. Slice the meat thinly across the grain and fan the slices out on a platter. Pour the roasting juices over them. Serve with warmed BBQ sauce to spoon over the meat at the table.