Texas-Style Brisket on Direct Heat Smokeslinger – Wood Fire In Offset Mode!

Hey pitmasters! It's Frank Cox, your BBQ Pit Engineer here. Want to know if direct heat smokers can cook Texas-style brisket as good as offset smokers? At Smokeslinger, we build versatile BBQ pits in Kaufman, Texas. Our Full Size Smokeslinger is a great smoker that can do offset mode like custom-built offsets. In my YouTube video, “Texas-Style Brisket on Direct Heat Smokeslinger – Wood Fire In Offset Mode!,” I show a 7-hour cook on an 18-pound brisket with all-wood fire. This post shares the steps to get premium results on your Full Size Smokeslinger. It proves direct heat can match offset brisket! Let's get cooking. We start with basics like setup and trimming, then dive into seasoning, fire management, wrapping, resting, and slicing. I'll share tips from my experience and our Pit Owners Group to make your brisket shine.

Set Up Offset Mode

To cook like an offset smoker, set up your Full Size Smokeslinger this way. Move tuning plates to one side for air flow. Remove the insert from the fire drawer for wood fire. Start with lump charcoal, then add wood splits (10-12 inches long, 2 inches thick). Use oak for steady heat, as it's common in Texas BBQ. Keep exhaust dampers open on the cool side for thin blue smoke. Bundle wood splits to control air and avoid white smoke. Lazy flames are preferred for steady heat. Maintain thin blue smoke. Control temperature spikes by bundling wood. Check coal bed hourly; add charcoal if needed for BTUs. Push logs diagonal for air flow, avoiding smoldering. Don't break coals—push together to avoid surges. Open door to let logs catch flame before closing. For a bigger pit, wind can affect fire, but Smokeslinger is forgiving. This gives thin blue smoke the whole cook.

Trim the Brisket

Start with an 18-pound choice packer brisket from Sam's Club. Trim it Texas-style. Remove the deckle fat. Keep fat cap 1/4 inch thick, no sharp edges. Trim to 14-15 pounds with a round shape. Trim when cold for easy fat removal, as fat melts when warm. Save trimmings for sausage or tallow, like I do. Use a boning knife for clean cuts, keeping fat as thick as your thumb. Wet-age brisket for 15 days for tenderness, per my method. The flat should flop over for good tenderness. This trim helps even cooking and nice slices. From our group, John Cook likes this style for competition.

Season the Brisket

Season simply for Texas flavor. Use John Cook’s beef rub (salt, pepper, garlic). Apply to all sides, let sweat for 15-20 minutes. Place point facing the fire on the bottom rack. Keep seasoning light to let beef shine, as in competition BBQ. Pat rub in for better crust. From our Pit Owners Group, John Cook’s rub is a favorite for bold flavor. The sweat pulls moisture for emulsification, creating crust. Don't open the lid until hour 4—let it cruise.

Manage the Fire

Use all-wood fire for authentic taste. Start with charcoal, add two wood splits every hour. Keep temps 275-300°F on the cool side for 7 hours. Maintain thin blue smoke by bundling wood. Lazy flames are preferred for steady heat. Control temperature spikes by bundling wood. Check coal bed hourly; add charcoal if needed for BTUs. Push logs diagonal for air flow, avoiding smoldering. Don't break coals—push together to avoid surges. Open to let logs catch flame before closing. For a bigger pit, wind can affect fire, but Smokeslinger is forgiving. Keep the lid closed for consistent temps—open only to add wood. This gives thin blue smoke the whole cook. Smoke is blue when logs catch—don't worry if gray when adding wood.

Wrap the Brisket

Wrap at 4 hours when fat starts to turn yellow for good render. Use foil with beef tallow for moisture. Wrap tight, fat cap up, to protect from heat. Cook 3 - 4 more hours to 207-210°F internal temperature. Rotate at 6 hours to render flat evenly. Foil saves juice, unlike leaky butcher paper. At hour 4, check edges for yellow fat and crinkle—wrap then. This protects from radiant heat in direct heat setup.

Rest and Slice

Rest overnight for tenderness. Cool to 168°F, wrap tight, hold at 150°F. Slice next morning against the grain. Serve with juice or sauce for flavor. Rest 8-12 hours for wiggle and moisture. Slice flat at 207°F for pull-apart tenderness. Use juice for dipping, as in brisket and eggs burritos. Let open to steam off before wrapping—don't tent to avoid loose bark. Use a warmer or cooler for hold, but cool below 160°F first to stop rendering. The hanging test shows tenderness—fat like warm butter. Slice the moist side first for best bites.

Watch the Full Video

Want to see me cook brisket? Watch “Texas-Style Brisket on Direct Heat Smokeslinger – Wood Fire In Offset Mode!” for all the steps!

FAQ

How do I cook Texas-style brisket on Direct Heat Smoker pits?
Use offset mode with all-wood fire for 7 hours at 275-300°F, as shown on our Full Size Smokeslinger.

Can I cook brisket on any smoker BBQ smoker?
Yes! This method works on any BBQ pits, but Smokeslinger gives premium results.

What’s the best temperature for brisket?
Cook at 275-300°F to 207-210°F inside for tender render.

Can I pull the brisket off the smoker at approx 180°F to 194°F and then rest in the oven at 170°F overnight?
Yes! This is also a tried and true method to use if you don't have a fancy electric warmer like I do.

Conclusion

Cooking Texas-style brisket on Direct Heat Smoker pits is easy: set up offset mode, trim, season, manage fire, wrap, rest, and slice. The Full Size Smokeslinger shows its versatility, giving premium results like custom-built offset smokers in less time. Our smokers made in USA are built in Kaufman, Texas, with 6-8 week lead times. Visit smokeslinger.com to get your smoker and join our Facebook group for more tips!