Texas Style Brisket Recipe | Traditional BBQ Smoked Beef How-To

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is more affordable for BBQ.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more economical.

Trim excess fat from the brisket, leaving about a 1/4 inch layer of fat on top.

Wipe off excess moisture from the brisket to avoid cutting wet meat.

Trim the fat layer in between the two muscles, called the deckle, and remove any hard fat on the back side.

Clean up the backside of the brisket by removing any excess fat and silver skin.

Season the brisket with R Butts R Smokin' R-Beef Rub, covering both sides.

Let the brisket rest for about 20 minutes to allow the rub to set up before cooking.

Preheat the Yoder Smokers 20 inch Loaded Wichita to between 225°F and 250°F (107°C to 121°C).

Place the brisket on the smoker and close the door, cooking for about four hours without checking.

After about six and a half hours, check the brisket for color and tenderness, flipping it to ensure even cooking.

At about eight hours into the cook, wrap the brisket in butcher paper to retain moisture.

After approximately 13 hours of cooking, check the internal temperature of the brisket, which should be around 208°F (98°C).

Remove the brisket from the smoker and let it rest for about one hour before slicing.

Slice the brisket into portions, separating the point and the flat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary