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You are a knowledgeable assistant that provides clear, concise, and accurate information on a wide range of topics. Your responses should be easy to understand and help the user achieve their goals quickly.


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How do you cook a Texas brisket?


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Texas is know as the BBQ capital of the world, and Texas brisket leads the pack. For true Texas brisket all you need is salt, pepper, smoke and time!

1. Purchase a whole packer brisket with both the point and flat muscle included. Prime grade brisket is ideal as it will have more fat marbling, which means more flavor and juiciness. However, choice grade will work fine for most cooks. Plan on 1/2 lb per person.

2. Trim your brisket to remove and hard pieces of fat that will not render in the cooking process. I recommend leaving about 1/4 inch of fat on the point side, and trim off all fat off the flat. Note: the brisket trimming make great fat to mix into burgers!

3. Texas brisket is seasoned only with coarse salt and coarse black pepper. I prefer a 50/50 mix. There are MANY brisket rubs available if you are looking to spice up your brisket from the traditional Texas salt and pepper rub.

4. Use a good quality hardwood lump charcoal in your smoker. I use oak as a base wood with a little bit of hickory mixed in. You can use any smoker that can maintain a consistent temperature of 225-250 degrees. I prefer the Big Green Egg, but there are great smokers available from Weber, Traeger, CampChef and many more.

5. Smoke the brisket at 225 degrees until the internal temperature reaches 165-170 degrees. I then remove the brisket, wrap in butcher paper, and return to the smoker until the internal temperature reaches 202 degrees.

6. When the brisket reaches 202 degrees, remove from the smoker and REST. DO NOT SKIP THE REST. Resting the brisket allows those hot and bubbly juices to settle into the meat. I prefer resting my brisket in a cooler covered in towels for 2 hours, but can rest as long as 4 hours before serving.

7. When you are ready to serve, I separate the two pieces, flat and point.Slice the flat against the grain for maximum tenderness. Cube the point for burnt ends.

8. Serve and enjoy!