diff --git a/dinner/grilled_cheese.html b/dinner/grilled_cheese.html
deleted file mode 100644
index 08eaf42..0000000
--- a/dinner/grilled_cheese.html
+++ /dev/null
@@ -1,38 +0,0 @@
-<!DOCTYPE html>
-<html>
-    <head>
-        <title>Grilled Cheese</title>
-    </head>
-
-    <body>
-        <a href="../index.html">home</a>
-      
-
-        <h1>Grilled Cheese</h1>
-
-        <h2>item</h2>
-        <ul>
-            <li>bread</li>
-            <li>cheddar cheese</li>
-            <li>butter</li>
-        </ul>
-
-        <h2>steps</h2>
-        <ul>
-            <li>butter one side of each of the bread slices</li>
-            <li> add cheese between slices</li>
-            <li> cook sandwich on pan</li>
-            <li> flip until golden brown</li>
-            <li> cut and serve hot</li>
-        </ul>
-
-
-        <h2>food critic review</h2>
-        <p>
-            fire gas flames. no words.
-            really good with tomato soup on the side.
-        </p>
-
-
-    </body>
-</html>
\ No newline at end of file
diff --git a/dinner/texasbbq.html b/dinner/texasbbq.html
new file mode 100644
index 0000000..14564e7
--- /dev/null
+++ b/dinner/texasbbq.html
@@ -0,0 +1,35 @@
+<!DOCTYPE html>
+<html>
+<head>
+    <meta charset="UTF-8">
+    <title> Texas BBQ Beef Brisket Recipe </title>
+</head>
+
+<body>
+    <a href="../index.html">Home</a>
+    <h1> Texas BBQ Beef Brisket Recipe </h1>
+
+    <h2> Ingredients: </h2>
+    <ul>
+        <li> 8lb whole beef brisket</li>
+        <li> ½ cup of coarse kosher salt </li>
+        <li> ½ cup of coarse black pepper </li>
+        <li> 1 tablespoon of garlic powder </li>
+        <li> A full chimney of charcoal briquettes </li>
+        <li> A few chunks of post oak wood </li>
+    </ul>
+
+    <h2> Instructions: </h2>
+    <ol>
+        <li> mix the salt, black pepper, and garlic powder into a mixture and rub onto the brisket </li>
+        <li> light the charcoal briquettes in a chimney starter for 20 min </li>
+        <li> pour hot charcoal into smoker and add post oak wood chunks </li>
+        <li> set smoker to 225°F </li>
+        <li> place brisket fat-side up on the grill grates and close the lid </li>
+        <li> smoke the brisket until the internal temperature reaches 165°F (typically 6–8 hours) </li>
+        <li> remove the brisket from the smoker and let it rest for at least 1 hour </li>
+        <li> slice the brisket against the grain into ¼-inch thick pieces for serving and enjoy! </li>
+    </ol>
+
+</body>
+</html>
\ No newline at end of file
diff --git a/index.html b/index.html
index 72d5549..2816d6d 100644
--- a/index.html
+++ b/index.html
@@ -162,7 +162,7 @@ <h2 class="dropdown-toggle">Dinner</h2>
         <li><a href="dinner/chicken_katsu.html">Chicken Katsu</a></li>
         <li><a href="dinner/steak.html">Steak Dinner</a></li>
         <li><a href="dinner/tonkatsu.html">Tonkatsu</a></li>
-        <li><a href="dinner/grilled_cheese.html">Grilled Cheese</a></li>
+        <li><a href="dinner/texasbbq.html">Texas BBQ</a></li>
       </ul>
     </div>
   </div>
