As it is, (mellow guitar music)
North Carolina might be known for its whole hog,
Kentucky, its mutton, but in Texas,
it is all about the brisket.
And truth be told, this is one
of my favorite cuts of barbecue.
Brisket is one of those things
that when you cook it the right way, it's fantastic.
But if it's underdone or overdone,
(groaning) it's not as good.
So I've got a beautiful cut here,
and I've just trimmed some of the fat cap.
And we're gonna season this extremely liberally
with very coarse kosher salt and fresh cracked pepper.
Now, on a large cut like this,
this is really our only opportunity
to add any seasoning to the meat.
Of course, it's gonna pick up
alotta that smoked flavor from our smoker.
But we wanna add alotta salt and pepper
to help coat the outside of the meat
to give this even more flavor.
And we wanna make sure
that we're getting every little piece.
So using my hands, I'll just continue
to work this all the way in until we get
an even distribution throughout the cut.
So I've got my smoker dialed in to a set 225 degrees.
This is just gonna go right on the smoker.
We wanna make sure that our smoker maintains a temperature
of 225 to 250 degrees, 16 to 20 hours.
All we have to do now is wait.
♫ We'll be smokin' all day (scraping)
♫ And we're smokin' all night
♫ Briskets comin' up in 20 hours
And now it's time to do something known as the Texas Crutch,
and the idea is (sizzling)
that we're gonna wrap this today in some parchment paper
or craft paper, sometimes even using foil.
So by wrapping it, it's gonna allow it
to remain moist, keep it from burning,
and it's gonna create a convection effect
to make sure that we cook this all the way through.
Okay, so the key is to make sure
(rustling) that we completely wrap this
in our paper.
I'm just gonna put this back on the smoker
(clattering)
eight to 10 hours, or until the internal temperature
reaches 195 to 200 degrees.
(click) (sighing)
(squishing)
(sighing) I can do this.
So after much time and patience,
it is time to check out the results.
We've had this brisket on for about 18 hours.
And I really believe heavily that you should use
a meat thermometer to check the internal temperature.
So I'm just gonna go ahead and insert this
into the thickest part of our brisket.
So, it's at 195 degrees right now,
and the idea is that we wanna cook it
all the way up to 200 degrees.
So we'll pull it off now and we're gonna allow it
to rest, because it's got so much heat,
and it's trapped in this paper.
It's gonna cook another five degrees
up to our preferred temperature a 200.
It's gonna allow it some time
to let the juices redistribute.
We'll slice it, and we'll be ready to rock and roll.
So we've had the brisket resting for about 30 minutes.
And as predicted, it's cooked up from 195 degrees
when we pulled it off all the way up to 200,
which means it's time to eat.
So I'm just simply gonna unwrap this.
(rustling)
God, this smells unbelievable!
And I'm just gonna transfer this
to a cutting board so I can slice it and serve.
So I've saved the burnt end for me after all my hard work.
Look at that, you get a nice,
pink smoke ring on the outside.
This is really the perfect consistency.
You want brisket to slice not crumble, yet still be moist.
Oh my god!
It's so good.
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