- 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 gonna 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 gonna shave that down. Kind of clean this up a little bit. And then over on this side, we wanna 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. 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 gonna start to look wet and it's gonna 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 gonna 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 gonna flip this around and give the flat end some
time down by the fire. There you can see some
of that beautiful color coming off of there. So we're just gonna continue to cook for a little while longer
and then before too long, we're gonna 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 gonna 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. 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. All Things Barbeque where
barbeque legends are made.
