Whole Brisket Texas Style

[onesquin]

I start with a 12-13 lb packer then trim and inject with beef broth. If I had a dedicated fridge I would age it.

I rub the brisket with kosher salt and fresh cracked black pepper using a coffee grinder.

I cook the brisket fat side up until the flat is the desired temp. I do not wrap the brisket up to this point.

I then remove the brisket and separate the flat and point. The flat gets wrapped in heavy duty cellophane and then in a towel and placed in a cooler to rest for at least 90 min.

Now I take the point and wrap it in foil and put it back on the smoker. After the rest time I pull them both and start slicing for consumption.

The bark and simple flavor which really brings out the beef flavor are usually a big hit.

[onesquin]

Can only attach one image at a time or iOS forum runner locks up.

[onesquin]

Add some smoked sides.

[onesquin]

And maybe some ribs.

[SmokinFF]

Yum!!!

[Smokeone]

I'll have some! Looks yummy!

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[Grabber70Mach]

Dang that looks delicious

From infinity and beyond.

Never argue with a Moron, they'll just drag you down to their level and beat you with experience.

If the women don't find you handsome, they should at least find you handy.

[Pete Mazz]

YEA!!! Meat with a side of meat....

[The Czar]

I'm on the way for my share!

[Clover Ridge Smokers]

[Big T]

[Bkndsdl]

I cook the brisket fat side up until the flat is the desired temp

Awesome cook onesquin! Could you please let us know what your desired temp is?

[Rodcrafter]

Sweet don't forget to share

[eccj]

The food looks great!

[Mankussm]

Tasty!