Texas Style Brisket

123 mins
Serves 1
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Directions

  1. 1Wipe off excess moisture from the brisket with paper towels.
  2. 2Wipe off excess moisture from the brisket with paper towels.
  3. 3Wipe off excess moisture from the brisket with paper towels.
  4. 4Trim excess fat from the brisket to about a quarter inch, leaving the point and flat intact.
  5. 5Trim excess fat from the brisket to about a quarter inch, leaving the point and flat intact.
  6. 6Trim excess fat from the brisket to about a quarter inch, leaving the point and flat intact.
  7. 7Season the brisket with salt, pepper, and R Butts R Smokin’ R Beef Rub.
  8. 8Season the brisket with salt, pepper, and R Butts R Smokin’ R Beef Rub.
  9. 9Season the brisket with salt, pepper, and R Butts R Smokin’ R Beef Rub.
  10. 10Let the brisket rest for 20 minutes to an hour, or until the rub is set.
  11. 11Let the brisket rest for 20 minutes to an hour, or until the rub is set.
  12. 12Let the brisket rest for 20 minutes to an hour, or until the rub is set.
  13. 13Place the brisket on the Yoder Smokers 20” Loaded Wichita Offset Smoker and cook at 225-250 degrees for about 13 hours.
  14. 14Place the brisket on the Yoder Smokers 20” Loaded Wichita Offset Smoker and cook at 225-250 degrees for about 13 hours.
  15. 15Place the brisket on the Yoder Smokers 20” Loaded Wichita Offset Smoker and cook at 225-250 degrees for about 13 hours.
  16. 16Flip the brisket after about 6.5 hours.
  17. 17Flip the brisket after about 6.5 hours.
  18. 18Flip the brisket after about 6.5 hours.
  19. 19Wrap the brisket in butcher paper after about 8 hours.
  20. 20Wrap the brisket in butcher paper after about 8 hours.
  21. 21Wrap the brisket in butcher paper after about 8 hours.
  22. 22Let the brisket rest for about an hour after cooking.
  23. 23Let the brisket rest for about an hour after cooking.
  24. 24Let the brisket rest for about an hour after cooking.
  25. 25Slice the brisket against the grain.
  26. 26Slice the brisket against the grain.
  27. 27Slice the brisket against the grain.

Ingredients

  • 1 brisket
  • 1 brisket
  • 1 brisket
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 bottle R Butts R Smokin’ R Beef Rub
  • 1 bottle R Butts R Smokin’ R Beef Rub
  • 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 | Clip Recipe