My ultimate TEXAS BRISKET recipe (after years of experimentation)

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Introduce the video and the goal of making a Texas-style brisket.

Show the brisket, noting it should be 12 to 15 pounds.

Cut the vac seal bag to remove the brisket without losing juices.

Trim the end of the flat to prevent dryness during cooking.

Shave down the fat cap to about a quarter inch thickness using a large slicing knife.

Continue to make small shave cuts to evenly trim the fat cap without exposing the meat.

Remove the flap from the point of the brisket to avoid it re-emerging during cooking.

Carve down the large hump of fat on the point to ensure even cooking and to create crispy bark.

Flip the brisket over and remove hard chunks of fat that won’t render well.

Leave some fat for structural integrity and even cooking.

Cooking Techniques

Equipment Needed

Spice Level: