How to Cook the Best Texas Brisket: A Step-by-Step Guide

Texas-style brisket is a BBQ classic, renowned for its simplicity and profound flavor. Pitmaster Matt Pittman shares his secrets to achieving a mouth-watering brisket, focusing on proper seasoning and meticulous cooking techniques. This guide provides a comprehensive step-by-step method to create an authentic Texas-style brisket, ensuring a tender and flavorful result every time.

Ingredients

• 1 full packer brisket (12 to 15 lb)
• Yellow mustard
• Meat Church Holy Cow BBQ Rub
• Meat Church Holy Gospel BBQ Rub
• Apple cider vinegar in a spray bottle (optional)

Preparation

1. Trimming the Brisket:

   • Trim any hard fat from the meaty side of the brisket. Ensure that most of the fat on the fatty side is shaved off, leaving about ¼ inch of fat.
   • Round the ends of the brisket to avoid overcooking the corners.

2. Seasoning:

   • Rub the brisket with yellow mustard to help the spices adhere.
   • Season liberally with Holy Cow BBQ Rub and optionally, a light layer of Holy Gospel BBQ Rub.
   • Let the brisket sit in the seasoning at room temperature for 30 minutes, or refrigerate overnight.

Cooking Process

1. Preheating:

   • Preheat your Traeger grill to 220°F for about 15 minutes.

2. Initial Cooking:

   • Insert a leave-in meat thermometer into the thickest part of the brisket.
   • Place the brisket fat side up on the grill and cook for 2 hours using Super Smoke if desired.

3. Temperature Adjustment:

   • Increase the grill temperature to 250°F and continue cooking until the internal temperature reaches 175°F (about 6 to 7 hours).

4. Wrapping the Brisket:

   • Wrap the brisket in butcher paper spritzed with apple cider vinegar.
   • Return the wrapped brisket to the grill and cook until the internal temperature reaches 203°F (about 1 to 2 hours).

5. Resting:

   • Remove the brisket from the grill and let it rest wrapped for at least 1 hour or until the temperature lowers to 140°F.

Serving

• Unwrap the brisket and separate the point from the flat.
• Slice against the grain and serve with your favorite sides.

Tips and Tricks

• Trimming the brisket is easier when the meat is very cold.
• Use an upper shelf if available to ensure even cooking.
• Resting the brisket is crucial to achieving the perfect tenderness.

Conclusion

Cooking a Texas-style brisket is both an art and a science, requiring patience and attention to detail. By following Matt Pittman's expert advice, you can achieve a perfectly seasoned and tender brisket that is sure to impress your guests.