If you love the moist, tender, and perfectly cooked brisket at Buc-ee’s, you’ll love this easy copycat recipe that you can recreate at home. This Copycat Buc-ee’s Brisket is ultra juicy and melt in your mouth good!
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If you’re anything like me, stopping at Buc-ee’s is a must on any road trip. I’ve made copycats for Buc-ee’s Fudge and for Buc-ee’s Pecans, now that I have my own smoker and have had about a year of practice with it, I’m able to bring you this Copycat Buc-ee’s Brisket recipe!
You don’t need to be a pit master to make this recipe, but it would help to have at least have some experience with using a smoker beforehand. This is still a beginner friendly recipe.
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❤️ About this recipe
I don’t think people realize this, but you guys have me looking very silly sometimes when I’m making Copycat Recipes. I’m the weirdo asking all the questions at the restaurant, or in this case gas station. The people at Buc-ee’s were absolutely not into all my questions about the brisket but answered them any way. Apparently, no one asks them so many questions. Here is what I learned:
- I was told that they smoke the brisket offsite which is why you don’t smell the smoke that you would smell at a BBQ restaurant.
- The meat is smoked for at least 12 hours.
- Mesquite wood is what they use to smoke their meats with (which is very common in Texas barbecue).
- It was recommend that I use the brand Head Country for the sauce and I think it is almost spot-on for what Buc-ee’s uses. You can also grab their own brand of BBQ sauce to use as well.
🔪 Equipment needed
You will need a smoker to be able to recreate this recipe. I used the Pit Boss vertical pellet smoker. You will also need a high quality cooler and towels to keep the brisket warm while it rests (alternatively, you can keep it warm in your oven). I used a 30 quart Pelican cooler.
🥣 Ingredients needed
For this recipe, you will need:
- Brisket: You’ll want to pick a well marbled piece of brisket. I recommend choosing a brisket that is USDA Choice or Prime grade. I used an 8 pound brisket. You can use a larger brisket (10 to 12 pounds), you will just need to increase your cook time until the brisket comes to the proper temperature.
- Salt and pepper blend: This is different from regular salt and pepper because of the size of the grind. I recommend buying a blend from the store. It is specifically made for grilling or smoking meat.
- Head Country BBQ Sauce: Or you can use Buc-ee’s BBQ sauce that they sell.
- Mesquite wood: You can use chips or pellets.
- Beef tallow: You can also substitute lard, unsalted butter, or ghee.
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
⏲️ Recipe instructions (step by step guide)
Begin by preparing your brisket to smoke. Trim the fat cap to about ¼ inch thick and remove any silverskin (the thin, tough, silvery membrane). Trim any brown areas or hard fat pieces around the meat. Trimming the fat allows the rub to attach to the meat better for the best flavor as the fat will melt off during the smoking process. You can save your fat to make your own tallow, if you like.
Generously cover your brisket with the salt and pepper mixture on each side (image 1). Depending on the size of your brisket you may use any where from ½ cup to 1 cup. Let your brisket rest at room temperature for 20 minutes. This can be done while your preheat your smoker.
Set your smoker to 180°F and preheat it with your lid closed for 15 to 20 minutes.
Place your brisket into the smoker with the fatty side down (image 2). Close your lid and leave it until it reaches 160°F. This should take 8 to 12 hours (timing will depend on the size of your brisket).
Once the meat reaches 160°F remove it from the smoker and place it on top of heavy duty butcher paper. Add 3 to 5 tablespoons of beef tallow on top of it and rub it in gently (image 3). Wrap your brisket in the butcher paper (image 4). I recommend butcher paper and not aluminum foil as it will dry out the meal.
Increase the smoker temperature to 225°F and place the wrapped brisket back in and cook until the internal temperature reaches 204°F (about 3 to 4 hours).
Remove the wrapped brisket from the smoker and wrap it in a towels. Do not remove from the butcher’s paper. Place in an airtight high quality cooler (such as Yeti, Pelican, RTIC, etc.) with towels to rest for at least 2 hours, I recommend letting it rest for 8 hours as it will help the connective tissues to break down further. You can also rest it in your oven at 140°F before serving.
Slice before serving and add BBQ sauce.
Celsius temperatures are available in the recipe card below.
🥗 What to serve with this recipe
This brisket is super versatile something like these Dr. Pepper Baked Beans, Copycat Chicken Salad Chick Broccoli Salad, or Copycat Rudy’s Creamed Corn would go great as a side dish.
👩🏻🍳 Tips
- Read all of the instructions closely and give yourself enough time to make this recipe. I am happy to answer any questions you may have in the comments below!
- Use butcher paper instead of aluminum foil when wrapping your brisket. I found that when I used aluminum foil, the brisket didn’t come out as moist.
- Use a store bought salt and pepper blend meant for grilling or smoking meat. The grind size is different than table salt and pepper which can effect the taste.
🥡 How to store leftovers
Store any leftover brisket in an airtight container in your refrigerator. It will be good for up to four days after making. I recommend slicing as you eat. If you keep the meat together versus slicing it all at once, it will remain juicier.
Leftovers can also be frozen. You can store them in an freezer storage bag. Leftover brisket will be good for up to three months in the freezer.
📋 Recipe FAQs
Their brisket is cooked off site. It is smoked for at least 12 hours.
Their brisket, beaver nuggets, fudge, and pecans are some of their most well known foods.
Yes, it will shrink and toughen. It will also dry out the brisket if not removed.
An 8 pound brisket (raw) will yield about 12-14 servings after trimming and cooking.
Other copycat recipes:
If you tried this Copycat Buc-ee’s Brisket recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to answer any questions you may have!
Copycat Buc-ee’s Brisket
Equipment
- Smoker I used a vertical pellet smoker
- Mesquite pellets or chips
- Heavy duty butcher paper
- High quality cooler for resting the brisket (alternatively you can use your oven)
- Towels for resting the brisket (alternatively you can use your oven)
Ingredients
- 8 pound brisket you can use a larger brisket, just adjust your cook time until the brisket reaches the temperatures listed below.
- ½ cup salt and pepper blend Use a blend meant for grilling or smoking, do not make yourself because the grind is different. You may need to use more for a larger brisket.
- 3 to 5 tablespoons beef tallow or substitute for ghee, unsalted butter, or lard
- Head Country BBQ sauce or Buc-ee's BBQ sauce (for serving)
Instructions
- Begin by preparing your brisket to smoke. Trim the fat cap to about ¼ inch thick and remove any silverskin (the thin, tough, silvery membrane). Trim any brown areas or hard fat pieces around the meat. Trimming the fat allows the rub to attach to the meat better for the best flavor as the fat will melt off during the smoking process. You can save your fat to make your own tallow, if you like.8 pound brisket
- Generously cover your brisket with the salt and pepper mixture on each side. Depending on the size of your brisket you may use any where from ½ cup to 1 cup. Let your brisket rest at room temperature for 20 minutes. This can be done while your preheat your smoker.½ cup salt and pepper blend
- Set your smoker to 180˚F (82˚C) and preheat it with your lid closed for 15 to 20 minutes.
- Place your brisket into the smoker with the fatty side down. Close your lid and leave it until it reaches 160°F (71˚C). This should take 8 to 12 hours (timing will depend on the size of your brisket).
- Once the meat reaches 160°F (71˚C) remove it from the smoker and place it on top of heavy duty butcher paper. Add 3 to 5 tablespoons of beef tallow on top of it and rub it in gently (amount varies depending on the size of your brisket, I used about 3 tablespoons). Wrap your brisket in the butcher paper. I recommend butcher paper and not aluminum foil as it will dry out the meal.3 to 5 tablespoons beef tallow
- Increase the smoker temperature to 225°F (107˚C) and place the wrapped brisket back in and cook until the internal temperature reaches 204°F (96˚C) (about 3 to 4 hours).
- Remove the wrapped brisket from the smoker and wrap it in a towels. Do not remove from the butcher's paper. Place in an airtight high quality cooler (such as Yeti, Pelican, RTIC, etc.) with towels to rest for at least 2 hours, I recommend letting it rest for 8 hours as it will help the connective tissues to break down further. You can also rest it in your oven at 140°F before serving.
- Slice before serving and add BBQ sauce.Head Country BBQ sauce
Notes
- Read all of the instructions closely and give yourself enough time to make this recipe.
- Use butcher paper instead of aluminum foil when wrapping your brisket. I found that when I used aluminum foil, the brisket didn’t come out as moist.
- Use a store bought salt and pepper blend meant for grilling or smoking meat. The grind size is different than table salt and pepper which can effect the taste.
- I recommend doing the full 8 hours rest time, if you have time.
Matt says
Do you use a whole brisket, or a flat? I’ve never seen a whole 8lb brisket usually they are double that weight
Audrey says
Hi Matt, it was a brisket from HEB with the fat already trimmed. You can use a larger brisket, just increase the cook time.