Texas Style Brisket

Name: Texas Style Brisket
Total time: 123 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 brisket; 1 salt; 1 pepper; 1 bottle R Butts R Smokin’ R Beef Rub

2h 3m

Serves 1

youtube.com

Texas Style Brisket

youtube.com

2h 3m

Serves 1

Directions

1Wipe off excess moisture from the brisket with paper towels.
2Trim excess fat from the brisket to about a quarter inch, leaving the point and flat intact.
3Season the brisket with salt, pepper, and R Butts R Smokin’ R Beef Rub.
4Let the brisket rest for 20 minutes to an hour, or until the rub is set.
5Place the brisket on the Yoder Smokers 20” Loaded Wichita Offset Smoker and cook at 225-250 degrees for about 13 hours.
6Flip the brisket after about 6.5 hours.
7Wrap the brisket in butcher paper after about 8 hours.
8Let the brisket rest for about an hour after cooking.
9Slice the brisket against the grain.

Ingredients

1 brisket
1 salt
1 pepper
1 bottle R Butts R Smokin’ R Beef Rub

Equipment

knifepaper towelsYoder Smokers 20” Loaded Wichita Offset Smokerbutcher paper

Tips

Wipe off excess moisture before cutting the brisket. It is dangerous to cut wet meat. Trim excess fat to about a quarter inch. Let the rub set up to the meat before putting it on the pit. The rub will start to look wet and will darken the color a little bit. You really want that rub attached to the meat before you put it on the pit. For maximum moisture retention, wrap the brisket in butcher paper after about 8 hours into cooking.
Cook at 225-250 degrees

Texas Style Brisket

2h 3m

Serves 1

youtube.com

Texas Style Brisket

youtube.com

2h 3m

Serves 1

Directions

1Wipe off excess moisture from the brisket with paper towels.
2Trim excess fat from the brisket to about a quarter inch, leaving the point and flat intact.
3Season the brisket with salt, pepper, and R Butts R Smokin’ R Beef Rub.
4Let the brisket rest for 20 minutes to an hour, or until the rub is set.
5Place the brisket on the Yoder Smokers 20” Loaded Wichita Offset Smoker and cook at 225-250 degrees for about 13 hours.
6Flip the brisket after about 6.5 hours.
7Wrap the brisket in butcher paper after about 8 hours.
8Let the brisket rest for about an hour after cooking.
9Slice the brisket against the grain.

Ingredients

1 brisket
1 salt
1 pepper
1 bottle R Butts R Smokin’ R Beef Rub

Equipment

knifepaper towelsYoder Smokers 20” Loaded Wichita Offset Smokerbutcher paper

Tips

Wipe off excess moisture before cutting the brisket. It is dangerous to cut wet meat. Trim excess fat to about a quarter inch. Let the rub set up to the meat before putting it on the pit. The rub will start to look wet and will darken the color a little bit. You really want that rub attached to the meat before you put it on the pit. For maximum moisture retention, wrap the brisket in butcher paper after about 8 hours into cooking.
Cook at 225-250 degrees