There’s something timeless about slow-smoked brisket shared around a full table—and when it comes to doing it right, our friends at Legacy BBQ know exactly how to bring the magic. This season, they’re firing up a locally sourced, Texas-style full packer brisket, kissed by oak smoke and finished with the kind of care only true pitmasters bring to the craft.

We’ve paired this rich, flavorful cut with our 2023 West Slope Syrah—bold, expressive, and made to stand shoulder-to-shoulder with brisket at its best. Together, they deliver the kind of meal that lingers long after the last bite, especially when served with good company and a glass in hand.

Ready to bring it home? Here’s everything you need to recreate this classic, with all the soul of Sonoma and the heart of Texas.

Recipe and image by Legacy BBQ

Ingredients:

  • 18lb Full Packer Brisket trimmed
  • Rendered beef tallow as binder
  • 4 Tbsp kosher salt 
  • Very liberal coating of coarse ground black pepper (16 mesh) 
  • 2 Tbsp garlic salt 
  • Apple cider vinegar spray
  • Locally sourced Oak wood 

Instructions:

  1. Build fire in my 250 gallon offset smoker to 225°.
  2. Apply beef tallow to brisket  as a binder.
  3. Apply all spices to meat side of brisket, start with coarse black pepper (very important) .
  4. Rotate brisket so the fat side is up, repeat seasoning process starting with coarse, black pepper.
  5. Once smoker has reached 225°  place brisket in smoker with fat side up and point of the brisket in the direction of the heat source.
  6. Smoke brisket until internal temperature is about 180° should take about 7 hours. Spritzing with apple cider vinegar every hour.
  7. Once brisket reaches 203° internal temperature, pull brisket, leave in butcher paper, wrap in large towel and place in cooler or food safe hot box for at least two hours.
  8. Increase temperature of smoker to 250°.
  9. Place wrapped brisket back on smoker fat side up.
  10. Once brisket reaches 180° pull brisket, wrap in butcher paper and coat with beef tallow.
  11. Slice and serve brisket at food safe 140°.

Pit master Notes:

“Good BBQ is a labor of love, just like the process of turning grapes into a beautiful wine, be patient respect the craft, love what you do and serve with joy.” – Joseph Edwards, owner and pitmaster of Legacy Barbecue