Egyptian cooking award winning Texas style brisket

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 the brisket, removing excess fat but leaving a quarter inch layer for moisture.

Apply vegetable oil to the brisket.

Liberally rub kosher salt on all sides of the brisket.

Repeat the same with coarse ground black pepper.

Wrap the brisket and refrigerate overnight for better flavor penetration.

Preheat the smoker to 250°F (121°C).

Place the brisket in the smoker, ensuring clean airflow and smoke.

Spritz the brisket with liquid after about six hours of smoking.

Check for color and wrap the brisket in butcher paper when it reaches the desired color.

Continue cooking for another three to four hours.

Let the brisket rest for at least four hours before slicing.

Slice against the grain and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary