Brisket Recipe

Alright, pull up a chair—this is holy-grail Texas BBQ. No shortcuts, no gimmicks. Just smoke, patience, and respect for the meat

1. Trim like a Texan

Leave about a quarter inch of fat on the cap but make sure you remove the hard, waxy fat as it wont render. make sure you square the edges so it cooks evenly.

2. Season it

Keep it simple with the classic Texas ratio. 50% kosher salt, 50% black pepper. Season generously, if it doesn't look like too much, then its not enough.

3. Fire Management

This is everything, keep the smoker temp between 110 and 120 degrees centigrade. you're looking for thin clean smoke and always cook fat side up.

4. The Long Cook

Once on the smoker or BBQ spray with a light drizzle of water on the hour mark for first 2 hours. We're then going to leave it for a further 4 hours without touching it.

5. Wrap it up

once the internal temperature hits 70 degrees C well wrap it in tin foil, this helps keep that bark exterior alive. once wrapped up whack it back on the BBQ or smoker.

6. Cook until done

We're not going off feel here, its all about the numbers. wait until the meat hits an internal temp of 95 degrees C. that probe should slide in its walm butter

7. The Long Rest

Let your perfect Texan BBQ brisket rest, at least for 1 hour ideally for 2-4, keep it wrapped, towel it and place in an oven at 65 degrees

8. Slice Properly

Don't fail on the final hurdle. make sure you slice against the grain. were looking for nice Texan style pencil tick slices , if it bends over your finger without breaking its perfect.

9. Final Texan Tricks

Don't rush BBQ art, if you do your brisket it wont be as good, if your checking the temp every 10 mins stop, brisket teaches patience and respect. relax and enjoy the process.