One term you will hear a lot is marbling. The quality of the meat will vary of some important factors: The type of meat you chose for this smoked brisket will have a big impact on your result. A smoker that can hold the temperature to 225 degrees Fįor smoking brisket, there are 7 main steps in the method:.
So feel free to adjust our steps according to your tastes and experience. As with much of our guides, we will provide you with a method for cooking rather than an exact recipe. Cooking Methodįrom the very start, it is important to note that we will be cooking by temperature and not by time. The flat and the point overlap each other, and their grains run in different directions. This is the opposite of the flat, as it contains much more fat and less meat. This cut is usually lean and doesn’t have too much fat. The Flat is the “bottom” part of the brisket.To begin with, briskets are the pectoral muscles of cows that cover the “chest” area.Īs you can see in the image, the whole brisket consists of two different muscles: Method for Texas Style Smoked Brisket Anatomy of Brisketīefore starting on the method, it is important to understand a little bit the anatomy of brisket. If you are ready for the challenge, we´ll show you our 7 steps method to make a fantastic Texas-style smoked brisket. We’ve studied and tested many methods to make sure this guide includes everything you need. We admit the process will take time, patience, and some practice, but if you follow this guide, the results will be worth it. None of the points above are false, but they don’t have to stop you. As a result, you have to cook it correctly for a long time, which can also be intimidating. They are tough meat since they come from an area of the cow with a lot of strong muscles and connective tissues. After all, briskets are usually large (and expensive) cuts. Now, it is completely understandable that this cut can seem scary at first.