Texas Brisket Tips for a Yankee?

[Smoking Piney]

OK, folks, I took a deep breath and thought twice before I posted a brisket cook here in the homeland of killer brisket. It was decent, but nothing to crow about from the roof tops. Learning some Texas wisdom was my main reason for joining this forum.

I seek the real deal Texas style brisket, but I have limitations:

-I don't have a stick burner. My Assassin, however, does a pretty good job of laying the smoke to the meat with wood chunks in the fire box.

-Packers are hard to come by here. I can find big flats all day long. I'm still seeking packers.

I'm open to suggestions on rubs, cook times, wraps......anything you can throw at me.

Show me the way, folks.

[TwoGuysBBQ]

I've seen your Brisket post. You don't need any help

[Smoking Piney]

Thanks!

I think I'm going to try SPOG rub on my next brisket. I'm getting a decent bark, but I'm looking for a thicker bark. I'm also going to try butcher paper wrap. Right now, I'm using foil. I'm wrapping at about 180 and cooking through to probe tender. I believe my Assassin holds enough moisture to where I won't need to wrap - just a thought.

Just looking to up my game if I can.

[bsooner75]

SB 1836 barks up real nice and it is a traditional central TX flavor profile if that’s what you are looking for.


Sent from my iPhone using Tapatalk

[Smoking Piney]

SB 1836 barks up real nice and it is a traditional central TX flavor profile if that’s what you are looking for.


Sent from my iPhone using Tapatalk

That is exactly what I'm looking for. Thanks!