Texas Brisket Tips for a Yankee?
Posted: Mon Aug 13, 2018 2:57 pm
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.
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.