Perfecting Texas Style Brisket - a complete guide

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 using a brisket slicer, removing the entire decal and cleaning up the edges.

Trim the mohawk section down and remove excess fat, leaving about 1/4 inch of fat on the brisket.

Shape the brisket to ensure even cooking, making the flat thicker to prevent overcooking.

Render down the trimmed fat for use in other dishes like smashburgers or sausage.

Slather yellow mustard on the brisket to help the seasoning adhere.

Season the brisket with a mix of salt, black pepper, garlic, and a hint of paprika, applying heavily on the fat side and moderately on the meat side.

Pat the seasoning into the brisket and let it adhere for at least an hour or refrigerate overnight for better flavor.

Prepare the smoker by lighting a fire and creating a coal bed, using logs for airflow.

Load the brisket into the smoker while it is still coming up to temperature, ideally around 200°F.

Orient the brisket with the thicker side towards the wall of the smoker and the fattier side facing the fire for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary