Texas Style Brisket on a Grill (Easy Brisket Recipe)
How to smoke a Texas style brisket. The key is salt & pepper, cook fat cap up, and rest in a cooler for more than 2 hours. I did a basic trim taking out all the hard fat and trimming the sides and flat to get a nice even brisket. Hit it with kosher salt and 16 mesh black pepper and let it sweat for a couple hours or overnight uncovered on a wire rack refrigerated. Smoke at 225-275 degrees F depending how long you have, longer the better, and get to internal 165 degrees F and wrap with butcher paper, keep the fat cap up and go until the internal hits 203 degrees internal and pull it and let it hang out dropping the internal about 10 degrees before placing into a cooler. Leave it in the cooler for a minimum of 2 hours and never let the meat drop below 135 degrees internal before serving.
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