Texas Style Brisket - first time trying any pointers?

Salt


and



pepper

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Any other pointers or tips?

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This:



Will get you this:

Do whatever my baw Patrick @ Feges BBQ does.



Sadly, I've never smoked my own brisket, but I've eaten tons of it.

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Then wrap in towel or 2 and throw in a cooler for about 2 hrs,

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This is as important as anything else. The time in the cooler works magic. The meat will still be hot as hell after 2 hours, even 4.

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1/2 kosher 1/2 ground pepper

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Keep in mind that’s equal parts by weight - not volume. Gon get a salty shoe if you do equal parts by vol.

Wrap in butcher paper once the bark is set, drink a bunch of beers and have fun

Do not use the "Texas Crutch"

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List Eater

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I’lll take that and some Zapps

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which would just kill my heart.

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Slow death by good brisket ain’t a bad way to go out

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1:1 kosher salt/cracked black pepper

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Seems like a pretty high salt ratio

Salt in advance. Then let it sit overnight in the fridge. It’s called dry brining and the explanation for why this is desireable is here.

The cliff notes are that the above step will help the salt penetrate more than if you just salted and put it over heat.

I used to do salt and pepper only. The simplicity is good enough for Aaron Franklin and it was good enough for me ... till I tried this: LINK

In my opinion, the above dry rub recipe is much better than just salt and pepper. It may taste spicy when sampling a pinch of it, but once it's dusted over the brisket and cooked, it adds some great flavor to the meat. He mentions a couple of options for the chili powders, but I prefer the ancho over the American and the chipotle over the cayenne (cayenne seems better suited for cajun cuisine, not Texas bbq).