Sunday I wanted to smoke a brisket, not my original recipe, but a sweet Texas style brisket. I use a standard Texas style rub, but I load it up with brown sugar. I normally go to the butcher at the local grocery store, but this time I decided to go to a warehouse style store. I picked out a nice 8.22 lb brisket with a nice fat cap that ranged from about a quarter to half inch think across the top. I don’t really care how much fat is on the bottom side because I trim it off anyways. A little more than half of this brisket fed 8 people with enough for seconds or left over sandwich’s later.
Texas Style Brisket – My Way
