What is that one thing that you absolutely look forward to smoking/cooking. For me, that is Brisket. And when I can, I love cooking a Brisket Texas Style. This is my favorite thing to Smoke in Competition BBQ and at home. There is nothing better than taking to time and patience to prepare and cook a Brisket that we always turn heads and make everyone say, Dang that is good.
When we think about brisket, we immediately think of The National Dish of Texas, Smoked Brisket. Brisket is a part of Southern history. However, it originated as Jewish cuisine in Central and Eastern Europe. It was cooked at the celebrations of Rosh Hashanah, Passover, Hanukkah and Shabbat.
The first mention of smoked brisket appears in newspaper advertisements in 1910 geared towards the Jewish community of Texas, Watson's Grocery in El Paso and Naud Burnett grocery store in Greenville both sold smoked brisket in their Jewish deli counter, alongside other foods such as smoked whitefish salad and chopped liver. In 1916, Alex and Moise Weil (of French Jewish descent) advertised smoked brisket alongside pastrami in an advertisement for their grocery store in Corpus Christi. (https://en.wikipedia.org/wiki/Texas_smoked_brisket)
Anything you can relax and smoke a Brisket; it is a good day. So, relax and enjoy it.
So, this recipe is a variation of my BBQ Competition Recipe and a Low & Slow Style to give me the consistency of competition BBQ and the Flavor or a Texas Style Brisket.
We hope that you watch these videos and that it helps you. Please know that if you have any questions, please feel free to reach out to me and we will be happy to help. Good luck and hope to see you at a BBQ competition somewhere in the future.
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