Travel Blog

3 Jul

Cook Like a Vancouver Chef: Dan Olson’s Texas-Style Smoked Beef Brisket


Texas-Style Smoked Beef Brisket

With the Canada Day long weekend in full swing, gatherings, meals and barbecues with family and friends are a go-to activity for many of us. Vancouver Chef, Dan Olson (Railtown Café and Catering), shares his recipe for Texas-Style Smoked Beef Brisket that is sure to impress the most discerning of guests. This recipe makes enough to feed up to 16 people, so start compiling your guest list, grab your groceries and fire up the BBQ!

Here’s what you’ll need to make this amazing brisket:


  • Lump Charcoal
  • Apple Wood
  • Smoker/BBQ


  • 1 x 10-12 pound AAA beef brisket (fat trimmed to ¼ inch thickness)
  • ¼ cup Dijon Mustard

Dry Rub:

  • 1 cup sugar
  • ½ cup kosher salt
  • 15g garlic
  • 15g onion
  • 10g mustard
  • 10g chili
  • 5g cayenne
  • 10g paprika
  • 13g pepper
  • 5g cumin
  • 5g coriander
  • 5g bay leaves
  • 4g thyme
  • 5g rosemary

Railtown_ChefDanOlson (1)

Dan Olson, Chef/Owner, Railtown Café and Catering


  1. The day before cooking, rinse the brisket, pat dry and rub with Dijon mustard.
  2. Generously season the brisket with the dry rub mixture on all sides using your hands. Rub the mixture into the meat.
  3. Refrigerate overnight for 12 hours.
  4. The next day, light the lump charcoal in the smoker. Heat to 225F.
  5. Place your brisket in the smoker (make sure there is no direct heat).
  6. Insert a water pan under the brisket to catch all of the juicy drippings. Set your vents to keep a constant temperate of 215F-225F.
  7. The thickest part of the meat should register at 200F (about 12 hours cooking time).
  8. Wrap in tin foil and let rest for 45 minutes.
  9. Enjoy!

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