Deckle is on the left, the flat is on the right
“Texas Brisket” is the center of a real Texas BBQ. Slice to serve it straight up, chop to make BBQ Brisket Sandwiches, cube to throw in a pot of beans, use as a topping for nachos, add to the top of a fully loaded baked potato, the uses are endless. Pair with Ranch Style Beans, Pecan Smoked Mac n’ Cheese, sliced onions, pickles, jalapenos with Texas Toast and you have yourself a little taste of Texas.
In Texas, where the horizon stretches as far as the imagination, this legend has captured the hearts of the people as the Texas Brisket. This smoky essence of flavors, anchored by the slow-cooked perfection of beef brisket, is not merely a dish but a cultural phenomenon deeply rooted in the proud heritage of Texas barbecue.
Texas Brisket is a manifestation of the state's love affair with beef, a marriage of technique and reverence for the land. The culinary region of this iconic dish sprawls across the vast expanse of Texas, from the Hill Country to the Gulf Coast, each pitmaster infusing their unique touch into the art of smoking brisket. The distinct flavors and seasonings of Texas Brisket, often highlighted by a rub of salt, pepper, and a hint of paprika, pay homage to the region's ranching history and the flavors of the open range.
Cooking techniques, particularly the method of slow smoking over hardwood, have been honed and passed down through generations. The mesquite, oak, or pecan wood imparts a smokiness that weaves into the very fabric of the beef, creating a bark that crackles with the stories of countless pitmasters who have tended to the fires under the vast Texan skies. The low-and-slow method, a culinary philosophy etched in the annals of Texas barbecue, transforms the tough brisket into a tender masterpiece, a testament to the patience and dedication of those who coax perfection from the flames.
In the culinary significance of Texas Brisket, one discovers the heartbeat of Texan culture. This dish, often the centerpiece of family gatherings, rodeo celebrations, and community events, is more than just sustenance; it's a symbol of Texas pride. The communal act of smoking brisket is a ritual that binds communities together, creating a sense of camaraderie as neighbors gather around the pit, sharing stories and savoring the anticipation of that first juicy bite.
The people of Texas, with their storied cowboy past and diverse cultural influences, have forged a barbecue tradition that stands as a testament to the state's rugged individualism. The infusion of techniques and spices from Mexican, German, and Czech immigrants adds layers of complexity to Texas Brisket, creating a melting pot of flavors that mirrors the diverse roots of its people.
The presentation of Texas Brisket is a rustic art form, a testament to the region's no-frills approach to barbecue. Here, the focus is on the meat itself – the marbled perfection of the brisket adorned only by the caramelized bark, a testament to the craftsmanship of the pitmaster. Dining traditions are steeped in informality, where butcher paper serves as the canvas, and the communal experience is as important as the flavor of the meat itself.
In the vast expanse of Texas, where the spirit of independence echoes in the wind, Texas Brisket emerges as more than a culinary delight. It is a manifestation of history, a celebration of community, and a sensory journey through the heart and soul of the Lone Star State. To savor Texas Brisket is to partake in a ritual that transcends time, where the flavors of the land and the stories of its people linger like the smoke that rises over a well-tended pit.
RECIPE
Prep – 30 min
Cooking Time – 1 hour 15 min/lb
Serves 14-16
Ingredients
12-15 lb whole packer brisket
Kosher salt
Coarse ground pepper
1 stick of Kerrygold pure Irish butter unsalted (can sub sweet cream butter)
Lump charcoal
Smoking wood of choice (post oak or pecan are common in Texas)
Thermopen or other meat thermometer
Instructions
Prep
Trim fat to 1/8 inch throughout the entire brisket including the deckle (the fat that runs the length of the brisket at a 45 degree angle down the middle DO NOT separate the brisket flat from the point). Mix kosher salt and coarse ground pepper into a shaker at a 50 to 50 ratio. Shake before applying and cover the entire brisket with your rub (including the sides). In a small bowl, melt butter. Load your grill with lump charcoal and smoking wood (YouTube
“Minion Method” to see a good way to load your pit for a low and slow burn). Be sure to reweigh your brisket so you know approximate cook time. After trimming the fat off of a 12 lb brisket, you may be closer to 10 lbs.
Cooking instructions
Bring charcoal grill to 225 degrees and make sure the temp is holding at 225. Adjust the amount of oxygen that gets to the fire from one end of your pit to the other (top to bottom on a Green Egg or firebox to chimney on a side burning pit). Brisket cooks around 1 hour 15 minutes to 1 hour 30 minutes a pound depending on your BBQ pit. So, a 10lb brisket should cook in 12.5 to 15 hours. Your smoke should go from white to a blueish hue after 20-30 minutes. Place brisket on the grill fat side up and cook until it reaches 160-165 degrees. Be sure to brush on melted butter every hour. At 160 to 165 degrees, the meat reaches a plateau called the stall and stays there for a while. To help the meat push through this, some Texans wrap the brisket in foil or butcher paper, my preference, fat side down. Place the meat back on the grill and continue cooking until the brisket reaches 195 degrees in the point (thickest part). Remove brisket, wrap in a towel and let sit for 1 hour. Your brisket will continue cooking until it reaches around 203 degrees.
Carving the Brisket
After resting period, remove the brisket and place on a cutting board. Insert a chef’s or slicing knife in the deckle and follow at a 45 degree angle to separate the flat from the point. The point is usually a rounded area at the end of the brisket to the middle and the flat is usually the thinner part from the end to the middle (see picture). Cut the point in half left to right then slice against the grain to serve. Either chop the flat for sandwiches or slice against the grain to serve. Enjoy!