Texas Style Brisket by Meat Church
So you may be asking, “What’s different about Texas Style Brisket from regular brisket?” Brisket is a staple of slow cooking because of its versatility. Some use it to make deli style pastrami, some use it to create barbacoa street tacos, and there are so many more uses. But the real answer is, “It depends on how it’s cut.”
Brisket comes in either Point or Flat cut styles. The Flat is the workhorse of the BBQ world. It’s long and thin with a nice cap of fat on the top that provides great flavor to what can be a slightly tough cut of meat if over-cooked. But any experienced BBQ cook has their Flat brisket recipe dialed in. The Point is the much fattier cut that makes the rounds when a piled high corned beef plate is in demand. It’s also the base of those smoky and savory brilliant burnt ends that have been the star of a sandwich you can’t stop going on about to your friends. We get it. When done right, they are indeed amazing.
So like all things Texas style, the Texas Brisket cut is the big boy. It’s the Flat paired with the Point. Your average piece will weigh 7 to 16 pounds and has such a complex marbling mix driving an intense flavor that most professionals will only cook it with a bit of rub, bypassing the BBQ sauce for the finish bark. Your taste buds may demand different, but there are no real wrong answers here. This is just a low & slow cook that gets you to fall-off-the-bone finished plates. So without further ado, here’s how Matt Pittman of Meat Church does it…
Ingredients for a Slow Cooked Texas Style Brisket
- One 12 – 14 lb whole packer brisket (Choice grade or higher)
- Meat Church Holy Cow
- Meat Church Holy Gospel
- Unwaxed butcher paper or heavy duty aluminum foil
Set your smoker to 250F degrees and let it warm and stabilize for 30 minutes.
See all the preparation steps and finishing steps at the Meat Church site.