Here is one we want to give a try soon from atbbq.com.Reference Attribution Link:
Texas Style Brisket:
Texas-style brisket is the benchmark — and this recipe gets it right. Chef Tom walks through cooking a full packer brisket the way it’s meant to be done: low and slow on the smoker, seasoned simply with R Butts R Smokin’ R Beef Rub, and wrapped in butcher paper instead of foil to preserve bark and moisture without steaming away the color you worked hours to build. The fat cap is trimmed to a quarter inch to protect the meat through the long cook and baste it from the top down the whole way through.
The brisket smokes open until a deep, mahogany bark is set — typically 8 to 9 hours — then gets wrapped and returned to the smoker until a thermometer slides into the flat like room-temperature butter. That texture test matters more than any target temperature. After a proper rest wrapped in paper, you slice across the grain to reveal a juicy flat and a rich, fattier point that together represent everything great about Texas barbecue. Simple ingredients, time, smoke, and technique. That’s it.
What You’ll Love About This Recipe
Low and slow. Simple. Exactly right.
- Full packer brisket cooked whole — point and flat together for maximum moisture and flavor
- Butcher paper wrap preserves bark color while still allowing the brisket to breathe
- R Butts R Smokin’ R Beef Rub delivers a simple, bold seasoning that lets the beef shine
- Texture-based doneness check — not just temperature — ensures perfect tenderness every time
- Classic Texas technique with no shortcuts or gimmicks
- One of the highest-yield cooks you can do — 32 servings from a single brisket
Notes.. Above information is curated for evaluation and recommendation from atbbq.com
Read article and author info here:
Texas Style Brisket
reco smoked brisket