Have you ever stood in line to eat badass Texas style Angus brisket and wonder if it was possible to make at home? Well you in luck not only did we knock out some killer Salt & Pepper Brisket but we did it low and slow, the way it’s supposed to be cooked.
Texas Style Angus Brisket
First, clean the pit. This is going to be a long cook, and you want to do it under the best conditions possible, k.
Next, trim the brisket. Remove the silverskin and trim down any excessive fat that won’t render down during cooking. Especially when dealing with higher grade beef, the marbling on the inside is going to give the meat more than enough flavor. Make sure to round up any sharp corners on the brisket, since those will easily burn during the coo
Finally, season the meat. We did a Texas style Angus brisket, so it was simple SPG Rub on that. But feel free to be creative and experiment. After all, BBQ is about doing what you enjoy.
You want to keep cooking temp around 250ºF. Let the briskets soak up the heat until the color looks right, then it’s time to move on to the next step.
Now, once you get the color right (the bark should be dark, almost black), go ahead and wrap them. You can use either butchers paper or aluminum foil. There’s a whole debate about that, and the bottom line is you can use whichever you think is best. I used butchers paper on this cook.
Put the wrapped Texas style Angus briskets back on the cooker. Start monitoring internal temperature, and pull them right when they hit 203ºF. Open up the paper or foil to let the meat steam and stop the cooking process, then rest before carving into it.