Isolated Texas Brisket

For this blog we are finishing the brisket packer, with the flat part. Cooking it the Texas way. It's super simple and you only need a few things. A brisket. Salt & pepper, and that's it.

Save some of the fat on the fat cap when you are trimming up the brisket. It will keep moisture in the beef when it cooks down. Next season up the brisket.

For my cook I used Kosmos Texas beef rub. It was a really good dry rub and didn't have an over power taste of salt. Give both sides a liberal coat. It's a big piece of meat so it can take it.

When you have your smoker set up, the temperature should be between 225 and 275 degrees. Cook the brisket, fat side up and leave it alone for 4 hours. If you are wanting to do it the traditional Texas way, use oak wood. Texas has mostly oak tress so that's the wood available but, you can use any wood that will give off a mild smoke.

After 4 hours take the brisket out and set it in an aluminum pan. Fill the pan with beef broth just till it touches the bottom. Then wrap up the top of the pan and continue cooking for 3 more hours.

Just watch your temp and let the broth keep moisture and flavor in the brisket.

when it's time to get the brisket unwrapped, let it sit for 15 minutes before you cut into it.

Slice it up however thick you want you're slices.

Just a recap. We took a brisket flat coated it with seasoning and cooked it for 4 hours. Then we wrapped it up in a pan and foil with beef broth for 3 hours.

Stay safe out there and remember, be excellent to each other.