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North Central Texas | Low and slow. No wood pellet what ever stuff. Wood selection is what matters the most. Always dry. Fruit and nut wood only or a mix. If you use a nut wood, add a fruit. 6-8 hours open at 225 fat up. Dry rubs only right before you cook and all home made. BBQ sauce is meant for the dinner table not the pit. Pull off, wrap, and in 15-18 hours you have melt in you mouth, falling apart brisket with an awesome smoke ring with flavors you cannot replicate without wood. | |
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Cooking a brisket
