An Advanced Guide To The Texas Brisket

The Texas brisket, the holy grail of American BBQ. Here’s how Texas Pit Masters have been doing it for generations, with salt, pepper, and a low’n’slow cook. Buckle up boys and girls, we’re going on a ride.

An Advanced Guide To The Texas Brisket

One thing you’ve got to understand about the Texas brisket is that it’s not fancy. No 15 layers of rubs and sauces will be used in this video, just the bare essentials, and the distilled craftsmanship of a long tradition of Pit Masters.

So, once you have your brisket, trim off only the hard fat that won’t render down. You want to keep as much fat as possible on there, because you know how it goes: fat = flavor.

Now give the brisket a coat with your binder. This could be mustard, olive oil, or worcestershire sauce. This will help the rub adhere to the meat.

Next up, the rub. If you’re a purist, simply hit the brisket with coarse ground pepper and sea salt. If you want to go all out, add a few extra spices, like garlic powder or brown sugar. Let the meat sweat through the rub for 15-20 minutes.

Get your pit running at 220-225ºF. Place the brisket over the smoke, close the lid, and go to sleep.

That’s right, if you manage your heat right, it’s going to be at least 7-8 hours before you have to check on it again. If you have a digital thermometer with an alarm setting if temperature drops significantly, use that.

After about 8 hours of cooking (a.k.a. 2/3 of the way), check on your brisket. If you notice it is starting to dry out, wrap it in aluminum foil with some appleor orange juice.

Place the brisket back on the smoker. Insert a thermometer probe so you can monitor internal temperature. Also, add more fuel if necessary.

After about 4-5 hours, go back and unwrap the top part of the brisket (careful, it’s hot!). This is the final stretch, you’re almost there!

When internal temperature hits 200ºF, the brisket off the heat. Wrap it in the foil once more, then wrap with a towel and place it in a clean cooler container. Carryover temperature will cook it a little more, and it will have time to reabsorb all the juices.

Slice against the grain, and enjoy!

Related Recipes

Exclusive Pitmaster Gear

The Texas Brisket
DAD The Man The Myth The Grilling Legend
The Texas Brisket
Meat Smoking Mastery – Part II