What is the cooking temperature for the brisket?

The brisket should be smoked at a low temperature of around 225°F (107°C).

How long does it take to smoke the brisket?

The total smoking time is approximately 12-14 hours.

What type of wood is recommended for smoking?

Post oak wood is recommended for smoking the brisket.

What should I do after smoking the brisket?

Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

Texas Style Brisket

Name: Texas Style Brisket
Total time: 14 h
Yield: 8-10
Ingredients: 1 whole brisket (44 Farms); 2 parts Holy Cow seasoning (This is a salt and pepper based rub with garlic.); 1 part Holy Gospel seasoning (This is a sweeter rub, can substitute with a mix of sugar and spices.); as needed none post oak wood (For smoking.); as needed none cider vinegar (For spritzing the brisket before wrapping.)

MMeat Church BBQYouTube12-14 hoursserves 8-10

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Original video by Meat Church BBQ on YouTube15:10

About this recipe

Texas Style Brisket is the quintessential dish of Texas barbecue, embodying the spirit of low and slow cooking. This recipe from Meat Church BBQ showcases a traditional method that emphasizes patience and quality ingredients, resulting in a tender, flavorful brisket that’s perfect for gatherings.

In this video, the creator uses a whole brisket from 44 Farms, seasoned with a blend of Holy Cow and Holy Gospel seasonings. The process involves smoking the brisket overnight at a low temperature, ensuring a rich, smoky flavor and a beautifully developed bark.

Ingredient notes

Use a whole brisket from 44 Farms for the best quality.
Holy Cow seasoning is a salt and pepper-based rub with garlic; Holy Gospel seasoning is sweeter and can be substituted with a mix of sugar and spices.
Post oak wood is recommended for smoking, but other types of wood can be used if preferred.
Cider vinegar is used for spritzing the brisket before wrapping.

Tips from Meat Church BBQ’s video

Trim the brisket to remove excess fat and silver skin for better seasoning and cooking.
Let the seasoning adhere for about 20 minutes to allow moisture to pull out and make the seasoning wet before smoking.
Smoke the brisket at a low temperature of around 225°F (107°C) for best results, and wrap it in unwaxed butcher paper when it reaches an internal temperature of 160-170°F (71-77°C).
Spritz the brisket with cider vinegar before wrapping to make the butcher paper more pliable.

Good to know

What is the cooking temperature for the brisket?: The brisket should be smoked at a low temperature of around 225°F (107°C).
How long does it take to smoke the brisket?: The total smoking time is approximately 12-14 hours.
What type of wood is recommended for smoking?: Post oak wood is recommended for smoking the brisket.
What should I do after smoking the brisket?: Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

No life story here — the video and the recipe are the whole point. All credit to Meat Church BBQ: watch the original on YouTube.

The recipe

Serves 8-10Time 12-14 hours

Ingredients

1 whole brisket (44 Farms)
2 parts Holy Cow seasoning — This is a salt and pepper based rub with garlic.
1 part Holy Gospel seasoning — This is a sweeter rub, can substitute with a mix of sugar and spices.
as needed none post oak wood — For smoking.
as needed none cider vinegar — For spritzing the brisket before wrapping.

Steps

1
Trim the brisket if necessary, removing excess fat and silver skin.
2
Season the meat side of the brisket with Holy Cow seasoning, applying it evenly from about a foot high.
3
Flip the brisket and season the fat side with Holy Gospel seasoning, applying it evenly.
4
Let the seasoning adhere for about 20 minutes, allowing the moisture to pull out and make the seasoning wet.
5
Prepare the smoker, setting it to a low temperature of around 225°F (107°C).
6
Place the brisket in the smoker with the point facing the firebox.
7
Smoke the brisket overnight until it reaches an internal temperature of around 160-170°F (71-77°C).
8
Wrap the brisket in unwaxed butcher paper, spritzing it with cider vinegar to make the paper more pliable before wrapping.
9
Continue cooking the wrapped brisket until it is probed tender, typically around 203°F (95°C).
10
Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.