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Texas Style Brisket Recipe


Hey I’m Chef Tom with All Things Barbecue, And we want you guys to know that we appreciate and hear your requests so today we’re preparing Texas style, brisket, (splashing). We’ll be cooking, our Texas style brisket whole. Today that means the point and the flat will be left intact during the entire cooking process, But we do need to trim some of the excess fat off the outside. So let’s go ahead and dive into that.

Alright, so we’re wiping off some of the excess moisture.

Because cutting wet meat is dangerous.

I’ll point out, you can see the flexibility in this brisket That tells me that this has been nicely aged. I also know that this is a Master Chef Choice, brisket from Creekstone Farms and we’ve found that those are really consistent in the way they cook.

And they tend to have really nice marbling throughout the point. So what we want to do is trim everything on the top down to about a 1/4 inch of fat, we’ll work our way down to the meat and know that we can come up just a little bit from there Now. What we want to take a look at is this fat layer in between the two muscles. It’s called the deckle, And this is really hard stuff, so we’re gonna cut a little bit of this out of here.

As well on the back side, this is a huge chunk of fat that we don’t need that there that’s not gon na render down. That’s not gonna help us at all see if you cut this open, there’s no meat inside So we’re just gon na shave that down

Kind of clean this up a little bit, and then, over on this side, we wan na cut some of that hard fat out as well. Alright, last thing I want to do is just clean up the backside. A little bit get rid of any excess fat, any silver skin, And you could really pick at this all day long if you want to so when you’re content with how it’s cleaned up, we are just about ready to season. Alright, so with some of that fat, Trimmed up and the brisket ready to go we’re going to hit it with some seasoning Now in Texas style brisket. It’s not uncommon to just do salt and pepper.

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But we want just a little bit more flavor than that, so we’re going to be using R Butts R, Smokin’ R-Beef Rub – And this has got big salt, pepper and garlic flavor to it, which is why I think it’s perfect for this style of brisket.

Alright, let’s flip this over and get the other side At this point, you could let the brisket rest for hours or you could get in on maybe in 20 minutes.

But what’s really important is that you let the rub set up to the meat
It’S gon na start to look wet and it’s gon na darken the color a little bit, But you really want that rub attached to the meat before you put it on the pit. So what we’re gon na do is go, get our pit fired up and make sure it’s nice and hot and ready to go before we put everything on and we’ll let this sit in the meantime. Today we’re cooking on the Yoder Smokers 20 inch Loaded Wichita. It’s a traditional off-set wood-burning pit, and once we get it, nice and hot we’re gonna be running it about 225 to 250 degrees.

The temperature’s sitting right where we want it and the steel’s, nice and hot, So we’re gonna throw our brisket on close the door and we probably won’t even look at this thing for another four hours: (clanging ). So we’re about six and half hours into the cook right now, our pit’s holding really steady at about 250 degrees, as we continue to feed this fire and just sort of regulate and make sure that everything’s goin’ smooth want to take a look at the brisket now So we’re getting some really beautiful, color down here And you can see, as we start to poke that it’s kind of got a little bit of jiggle to it, which tells us that it’s loosening up a bit Down Here, quite a bit more stiff, so we’re just gon na flip this around and give the flat end some time down by the fire.

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There you can see some of that beautiful color coming off of there.
So we’re just gon na continue to cook for a little while longer and then before too long, we’re gon na wrap it up in some butcher paper. Alright, so we’re about eight hours into the cook, the color’s. Looking awesome. We want to retain some of the moisture and we’ve got plenty of smoke on this thing, so we’re gon na go ahead and wrap it in butcher paper.

At this point,

Alright, so we wrap this over once one more time and we’re pretty well covered ( paper, crinkling). Alright, so we’re about 13 hours into our cook. Now our brisket’s sitting around 208 It’s feeling really nice and pliable. You guys can see that it’s got a lot of bend to it, So we’re gonna go ahead and pull this off the pit. And we’ll let this guy rest for about an hour before we slice into him. So we’ve got our brisket it’s rested for awhile. Now it’s looking really nice.

We’ve got a beautiful color on the outside, but we’ve also trapped a lot of moisture in by putting it in that butcher paper. At this point, we’re just gonna take a few slices out and see how they look. Here we go. We have our two different muscles.

The point and the flat when we’re cooking for friends and family and cooking this Texas style barbeque, it’s a totally different animal than when we’re cooking competition brisket The slices are larger for better portion size, As opposed to smaller for presentation And this meat’s cooked far more tender.

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Look at all of that moisture. That’s still in the middle of that brisket.

This is really beautiful. We absolutely love the simplicity of the Texas style brisket. You’re gonna spend a little more time preparing it, but it’s totally worth the wait Thanks so much for watching. If you enjoyed the video, please click the subscribe button.

And if you have any questions, comments or there’s anything you’d like to see me cook, let me know in the comments section down below For more recipes tips and techniques head over to thesauce.atbbq.com.

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