The thinking on temperature to cook brisket has changed a bit over the last few years. For a long time cooking at 225 was considered the gold standard. But more recently there has been a slight shift to cooking at 275 or even up to 325. Advocates of those temperatures claim the results are about […]

Let me tell you a little secret… the type of wood you use really doesn’t matter too much. Oak is what is traditionally used in central Texas for brisket. But if you use something else the chances are that the people eating the brisket can’t tell the difference. Some people say they can definitely tell […]

I really like to keep my seasonings simple. When I cook a brisket I only use kosher salt (Diamond Crystal is my preferred brand) and coarse ground black pepper (16 mesh if you can get it). There are dozens of different commercial beef rubs out there and I am sure many of them are very […]

When it comes to trimming briskets I try to keep it fairly simple. Some briskets trim up great and some it looks like I hit them with a weed wacker. Each brisket is different and will require different trimming but here is how I generally do it.  First I like to cut off a bit […]

Most briskets range from 10-20 pounds. There are some 20+ pound monsters out there and some are in the 8 pound range but most fall between 10-20 pounds. After trimming and cooking you will generally lose about half of the weight of the brisket. So if you start with a 15 pound brisket you will […]