Texas Pitmaster Reveals All Brisket Secrets! | Chuds BBQ

beef brisket

💰Cheaper: pork shoulder

Pork shoulder is more affordable and still provides a rich flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is less expensive.

barbecue sauce

🥗Healthier: homemade sauce

Homemade sauce can be made with less sugar and preservatives.

Trim the brisket, removing silver skin and excess fat, cutting with the grain.

Mix a rub of 2 parts black pepper, 1 part kosher salt, and 1 part Lowry's seasoned salt in a quart container.

Prepare a slather with equal parts mustard and Frank's Red Hot.

Apply the mustard and hot sauce mixture to the brisket, ensuring to cover all sides, especially the edges.

Place the brisket fat side down on the smoker.

Preheat the smoker to 250°F (121°C) and add a water pan to maintain humidity.

Place the brisket in the smoker, ensuring the fat cap is facing up.

Smoke the brisket for the first few hours at 250°F to absorb smoke flavor.

After 3-4 hours, increase the smoker temperature to 275°F (135°C).

Spritz the brisket with apple cider vinegar between hours three and four.

Check the brisket after about five hours for color and tenderness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary