🐄Brisket (from the cow's breast or lower chest) is rich in connective tissue, so it requires a low-and-slow process to relax the muscle into a tender slice of deliciousness. A traditional Texas brisket only needs
coarse kosher salt and pepper. This is my preferred method, as the meat will speak for itself.
Of course, this huge cut of beef can be intimidating, but it’s really not! Even a 13-year-old can do it.
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Set your smoker to 225 degrees.
Trim your brisket and leave about ¼'’ of fat.
Heavily season the brisket with salt and pepper on both sides.
Place in the smoker until the brisket probes like butter.
Some like to wrap the brisket when it hits 165 degrees (known as the stall). I chose not to for this cook.
⚠️IMPORTANT! Let this masterpiece rest for at least 2 hours!
Separate the point from the flat, turn 90 degrees and slice. Enjoy!😊
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Vessel: @cottonginsmokers
Fuel: @fogocharcoal
Seasoning: @redmondrealsalt
Cutlery: @messermeister
Board: @toddallenwood

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