Chef Tom tackles another brisket, Texas style. Instead of trimming out the point and flat and cooking them separate, we cook the full packer brisket and instead of foil we use butcher paper to wrap the brisket to help retain moisture and maintain our color.
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Full recipe: https://www.atbbq.com/thesauce/texas-style-brisket-recipe/
Thanks to everyone who asked us to cook up a Texas Style Brisket, we hope you enjoy!
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
R Butts R Smokin’ Beef Rub – https://www.atbbq.com/r-butts-r-smokin-r-beef-rub.html
Boning Knife – https://www.atbbq.com/victorinox-6-inch-semi-stiff-curved-boning-knife.html
Instant Read Thermometer – https://www.atbbq.com/yoder-smokers-maverick-pt75-instant-read-thermometer.html