Now that you know the secret… have fun with it. This is one of those times when the ingredients and time investment are minimal. You can make something, taste it, throw it away, and you are out of little money and short time. Keep experimenting, and maybe you will find your trademark.

Texas Brisket Rub

Recipe by Hans ScharlerCuisine: BarbecueDifficulty: Easy

Prep time

5

minutes

Easy one-to-one by volume BBQ rub for Texas-style brisket.

Ingredients

• 1/2 cup of Lawry’s Seasoned Salt

• 1/2 cup of kosher salt

• 1 cup of tellicherry black pepper (coarse ground)

Directions

• Combine ingredients in a container
• Shake container until fully combined
• Store in a container for up to three months

Recipe Video

Notes

• Two cups of the brisket rub will cover a 15-pound brisket. You will have a little left over. You can use the extra rub to season brisket when you serve it, season a Bloody Mary cocktail, or flavor a homemade barbecue sauce.

A brisket takes a long time to smoke but only takes up one rack in a Weber Smokey Mountain smoker. That means that you can smoke other things at the same time. I try to take advantage of the extended session and smoke a few things while the brisket is doing its thing, turning into magic.

I keep the brisket on the top grate of the WSM, leaving the bottom grate for more things to smoke. I also do this because I have friends who do not eat pork.

On the bottom grate, we can get creative. For one, you do have enough time for a pork shoulder or a Boston butt.

Smoked Queso and Cream Cheese are crowd-pleasers. It’s funny. I can put a day into a brisket, tending a fire and meticulously crafting the culinary experience, and people will rave about the cream cheese. If they were left alone, they would like the pan clean. They love it because its simple, flavorful, and novel.

Smoked Cream Cheese is pretty straightforward. You take out two bricks of cream cheese, place them in an aluminum pan, and score their tops… You know for extra surface area to house that smoke flavor. Season them with a sweet BBQ rub. I like pecan rubs like Meat Church Deez Nuts Honey Pecan rub. You can easily make your own with brown sugar, black pepper, salt, and toasted pecan flavoring. Anything sweet is going to work with the cream cheese. Smoke for an hour or so. Serve with crackers. I like to double down and use the pecan crackers from Blue Diamond.

So, have a fun weekend. I hope you smoke something awesome as well as try something new. Let me know how it goes. See you on the BBQ forums.

Let’s explore how to leverage the world’s most advanced Generative AI to help us innovate with low-and-slow barbecue.

What do I mean by BBQ?

Is it BBQ or barbecue? I tend to use the word BBQ to mean meat cooked on a smoker over a long time over a low temperature. Grilling means cooking meat at a high temperature on a grill. To confuse matters more, people use barbecue to mean a party in the backyard where people gather and consume grilled proteins and sides. And, even more confusing, if you ask for BBQ in North Carolina, you will get a pile of smoked pork next to some pickles. So, let’s confuse the matter even more and mean both here. I am going to show you how I leverage Generative AI to optimize the cooking of proteins on a smoker and how to improve your backyard get-togethers.

Generative AI for Smoking Meats

ChatGPT – Your BBQ Copilot

ChatGPT has helped me answer quick questions. This chatbot from OpenAI is always ready to help and always ready to give you an answer. I ask basic questions and complex scenarios to get clues on where to go. I then turned to forums and groups to refine my skills. This process has filtered out some of my “noob” questions that would just get flamed on an online community and cause me reservations about asking new things. You would be surprised what ChatGPT has general knowledge of and what it can combine to develop novel answers and techniques.

Meta

Let me ask ChatGPT how it can help with learning BBQ smoking.

1. Basic Techniques and Tips: Ask about different smoking techniques, such as the differences between hot and cold smoking, how to maintain a consistent temperature, or the best woods for smoking various types of meat.
2. Recipes and Rubs: You can get specific recipes for rubs, marinades, and sauces that complement smoked dishes. Just specify the type of meat or vegetable you’re interested in.
3. Equipment Advice: If you need help choosing or using smoking equipment like smokers, wood chips, or thermometers, ChatGPT can provide advice and tips on what might work best for your needs and budget.
4. Troubleshooting: Run into a problem with your smoking process? ChatGPT can help troubleshoot common issues like temperature fluctuations, meat drying out, or smoke flavor being too strong or weak.
5. Food Safety Tips: Learn about the proper internal temperatures for meats to ensure they are safely cooked, and get tips on handling and storing smoked meats.
6. Pairing Suggestions: Ask what sides, beverages, or desserts pair well with specific smoked dishes to create a balanced and enjoyable meal.
7. Learning Resources: Get recommendations on books, videos, and websites that are well-regarded resources for both beginners and seasoned BBQ enthusiasts.

What does ChatGPT say about the brisket-making process?

When you use ChatGPT, try variations of your prompt. You don’t have to accept the first response. It’s helpful to remember that it is more like a conversation than a search engine. Give it some detail about your setup, refine your questions, and repeat. Unlike your friends, it will not get bored of you.

Prompt: Give me a timeline for using a vertical smoker to smoke a brisket.

Output:

Smoking a brisket in a vertical smoker is a rewarding process that requires careful timing and attention to detail. Here’s a step-by-step timeline to help guide you through the process:

Pre-Smoking Preparation

1. Selecting the Brisket: Choose a full packer brisket which includes both the flat and the point. Aim for a brisket that’s about 12-14 pounds with good marbling.
2. Trimming: Trim the fat cap to about ¼ inch thick to ensure even cooking and good flavor penetration.
3. Seasoning: Apply a dry rub of your choice. A basic rub can be made from salt, black pepper, garlic powder, and onion powder. Let the brisket sit with the rub for at least 1 hour, or overnight in the refrigerator if possible.

Smoking Day

3. Preheat the Smoker: Early in the morning, start your smoker. Aim to maintain a temperature of 225-250°F (107-121°C). Use wood chips or chunks that complement beef, like hickory, mesquite, or oak.
4. Place the Brisket in the Smoker: Place the brisket fat side up in the smoker to allow the fat to render and moisten the meat during cooking. Insert a meat thermometer into the thickest part of the brisket.
5. Smoking Phase: Expect the brisket to smoke for about 1 to 1.5 hours per pound. For a 12-14 pound brisket, this means 12-21 hours of smoking. Maintain a steady smoker temperature and add wood chips as needed.

Monitoring and Adjustments

6. Check Internal Temperature: When the brisket’s internal temperature reaches about 160-170°F (71-77°C), consider wrapping it in butcher paper or aluminum foil. This helps to avoid the stall (where the temperature plateaus) and keeps the brisket moist.
7. Continue Cooking: After wrapping, place the brisket back in the smoker until it reaches an internal temperature of around 200-205°F (93-96°C). This is the ideal temperature for tenderness.
8. Resting the Brisket: Once done, remove the brisket from the smoker and let it rest for at least 1 hour, still wrapped, to allow the juices to redistribute throughout the meat.

Post-Smoking

9. Slicing: Slice the brisket against the grain. The flat and the point may have grains running in different directions, so pay attention as you slice.

Approximate Total Time:

• Preparation: 1-8 hours (depending on marinating time)
• Smoking: 12-21 hours (depending on the size and smoker efficiency)
• Resting: 1-2 hours

Based on my experience, this response from ChatGPT is accurate and full of little tips. Even the mention of how to slice a brisket is perfect. I might have forgotten to say this if I was coaching a friend through the process. Some things are on autopilot for me. I slice the flat side of a brisket against the grain and autonomously rotate the point to continue my slicing.

Generative AI for BBQ Party Planning

Now that you have an approach for the BBQ smoking process, let’s explore party planning. This is where the real action is. The pressure of having a group of friends over and your BBQ is the star. There is a lot more to having a backyard barbecue than the smoking of the proteins. You have plan out sides, alternatives to meat, desserts, a cocktail, and maybe logistics. You don’t want to be the lame one in your circle? Sometimes that’s okay too, but if you want to go next level, ChatGPT has your back.

Prompt: Design a menu for 8 people. One is a vegan. I want a classic dessert and signature cocktail for the party.

Output:

Creating a balanced BBQ menu that caters to both meat lovers and a vegan guest can make your gathering enjoyable for everyone. Here’s a suggested menu for 8 people, including a classic dessert and a signature cocktail:

Main Dishes

1. Smoked Beef Brisket: A centerpiece dish, smoked low and slow until tender.
2. BBQ Jackfruit Sliders: A vegan-friendly dish that mimics the texture of pulled pork. Season with a vegan BBQ sauce and serve on small, soft buns.

Side Dishes

3. Coleslaw: Make two versions of this classic side – one with a traditional creamy dressing and another with a vegan-friendly vinaigrette.
4. Grilled Corn on the Cob: Brush with olive oil and season with salt and pepper; provide butter on the side for non-vegan guests.
5. Smoked Vegetables: Include a variety like bell peppers, zucchini, and mushrooms. Use separate trays or parts of the grill to accommodate your vegan guest.

Salad

6. Mixed Green Salad with a Variety of Dressings: Offer choices like balsamic vinaigrette and ranch, ensuring at least one is vegan.

Classic Dessert

7. Apple Pie: Serve a homemade or quality store-bought apple pie, which is a quintessential dessert that’s generally loved by all.
   • Vegan Dessert Option: Consider also serving a vegan dessert such as sorbet or a vegan fruit pie, ensuring everyone has a sweet treat to enjoy.

Signature Cocktail

8. Smoked Old Fashioned:
   • Ingredients:
     • 2 oz bourbon
     • 1 sugar cube (or 1/2 tsp sugar)
     • 2 dashes Angostura bitters
     • Orange peel
     • Ice cubes
   • Preparation:
     • Place the sugar cube in a glass and saturate with bitters, add a dash of plain water.
     • Muddle until dissolved.
     • Fill the glass with large ice cubes, add bourbon, and gently stir to combine.
     • For a smoky flavor, briefly flame an orange peel over the drink, then rub it around the rim of the glass and drop it in.
   • Vegan-Friendly Note: Ensure all ingredients are vegan; some sugars and liquors may not be vegan due to their processing methods.

Non-Alcoholic Option

9. Lemonade and Iced Tea: Offer freshly made lemonade and iced tea, which can be mixed for those who enjoy an Arnold Palmer. These are refreshing and suitable for all your guests.

This is a great response from ChatGPT. I can use this as a guide and easily adapt it depending on how much I want to cater to the guests and how far I want to go with the signature cocktail tie-in.

BBQ Copilot – A Custom GPT for all of us

While writing this blog post, I realized that I could also create a custom chatbot tuned for BBQ. So, I made the BBQ Copilot and published it in the GPTs Store. ChatGPT Plus subscribers can use my custom GPT right now.

Have Fun, Be Creative, and Give it a Try.

I think it’s important to gain some experience with Generative AI and get first-hand experience with this new tech. Let me know what you try out and what you learn.

My name is Hans Scharler, and I am on a journey toward discovery. I first got introduced to authentic BBQ over 20 years ago while on a work trip. I explored the finest BBQ joints in the United States and learned tips and tricks along the way. I learned what cuts, styles, and flavors that I like. In 2015, my wife got me a smoker for Christmas. She wanted me to try it since I talked about barbecue so much. She got me a Weber Smokey Mountain smoker (affiliate/direct). I picked up the book Low & Slow 2 (affiliate/direct) and started learning everything I could. Now, I make my own sauces, rubs, and recipes. I am a member of many online communities, answer questions, post photos, and encourage others to keep going.

My challenge to myself is what Trademark BBQ is all about. My challenge is to find my trademark. What will make my BBQ stand out amongst the crowd? What is my signature? How would you know it was my BBQ? I will use this space to chronicle my journey, share what I learn, and add something to the BBQ community.

Recent BBQ Blog Posts

• 
  Making Burnt Ends From Chuck Roast
• 
  Texas Brisket Rub Recipe
• 
  Have Turkey for Thanksgiving? Have BBQ Smoked Turkey for Thanksgiving!
• 
  Memorial Day BBQ—Brisket or Pulled Pork? Or, Cream Cheese!?
• 
  ChatGPT – Your BBQ Copilot – Brisket Smoking and Generative AI FTW
• 
  You Should Smoke a Turkey for Easter.
• 
  Don’t Buy a Texas Brisket Rub. Make Your Own in Less Than Five Minutes.
• 
  The Merry Manhattan: A Smoked Cherry and Rosemary Cocktail for the Holidays
• 
  Secret to a Smoked Turkey Breast? A Salt and Pepper Brisket Rub.
• 
  My Brisket Smoking Process (and Secret Brisket Rub Recipe)
• 
  Can AI Help You with Your Summer BBQ?
• 
  Texas Brisket Rub Recipe: Salt and Pepper
• 
  Thanksgiving is Coming Soon: Learn How to Smoke a Turkey
• 
  Summer of BBQ: Make a Texas-style Brisket
• 
  Summer of BBQ: Make the Perfect Texas Brisket Rub
• 
  Summer of BBQ: Is Wagyu Beef Tallow the Trick to Moist Brisket?
• 
  Why Haven’t I Been Making My Own Pickles?
• 
  The Data Science (and Some IoT) Behind Great BBQ

BBQ Copilot

I created a custom GPT for OpenAI’s ChatGPT Plus subscribers. The BBQ Copilot is now available on the GPT Store. Use the BBQ Copilot to help you learn, refine, and level up your BBQ game.

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Smoking a turkey is pretty straightforward. I recommend that you get a small turkey and give it a try. If anything, you might learn something and you might just make something that everyone loves.

Turkey Smoking Notes

• Start small – 11-14lbs is a good-sized turkey
• Buy two turkeys and cook one ahead of time. This will be your ace in the hole. Or, it will be your no-pressure backup turkey.
• Brine the turkey for at least 24 hours–this will introduce some flavor and get the turkey ready for smoke.
• Apply a rub with salt, pepper, and herbs (see my secret brisket rub for inspiration). Turkey doesn’t taste like much itself, so feel free to kick up the flavor with some herbs.
• Cover the tips of the wings and legs with foil. This will stop them from burning.
• Smoke at a higher temperature, around 335F for a couple of hours
• Add some cubed butter to the turkey and put it back into the smoker until the bird reaches 165F in the breast and thighs.
• Use your oven after the initial smoke if you can’t keep a steady smoker temperature on a cold day.

My Secret Texas Brisket Rub Recipe

• 1/2 cup of Lawry’s Seasoned Salt
• 1/2 cup of kosher salt
• 1 cup of tellicherry black pepper (coarse ground)

Add all of the ingredients to a container, seal it, and shake it to mix thoroughly.

I also recommend that you watch some YouTube videos and absorb some of the processes and techniques. I suggest starting with Arron Franklin’s BBQ with Franklin series on Thanksgiving. (Really for any holiday.)

Let me know how it goes for you!

Here’s the trick to a Texas-style brisket rub: An authentic Texas brisket rub is equal parts (by volume) salt and pepper. What do I mean by volume? In some recipes, you weigh the ingredients. In others, you fill a measuring cup with ingredients. For a great brisket rub, you measure by volume in a measuring cup, NOT BY WEIGHT. If you make a rub by weight, you are going to get a very peppery rub, and folks are not going to like it. Salt weighs a lot compared with ingredients like pepper. Use volume. So, I like to say that you use the same volume of your “salts” as your dried spices.

Texas Brisket Rub

Recipe by Hans ScharlerCuisine: BarbecueDifficulty: Easy

Prep time

5

minutes

Easy one-to-one by volume BBQ rub for Texas-style brisket.

Ingredients

• 1/2 cup of Lawry’s Seasoned Salt

• 1/2 cup of kosher salt

• 1 cup of tellicherry black pepper (coarse ground)

Directions

• Combine ingredients in a container
• Shake container until fully combined
• Store in a container for up to three months

Recipe Video

Notes

• Two cups of the brisket rub will cover a 15-pound brisket. You will have a little left over. You can use the extra rub to season brisket when you serve it, season a Bloody Mary cocktail, or flavor a homemade barbecue sauce.

Why Tellicherry Pepper?

I recently got messages about why I use Tellicherry pepper since it is more expensive. I also get asked about how to grind these peppercorns. The star of a Texas-style brisket is black pepper. When it comes to black pepper, quality and origin truly matter, and Tellicherry peppercorns stand out as the gold standard. Harvested from the Malabar Coast of India—specifically the Thalassery region (from which it takes its name)—Tellicherry peppercorns are known for their larger size and more complex flavor profile. Unlike standard peppercorns, which are often harvested prematurely, Tellicherry peppercorns can remain on the vine longer, developing a richer, fruitier aroma and a nuanced, almost wine-like complexity. This maturity results in distinct spicy, citrusy, and floral notes that elevate dishes beyond the one-dimensional heat of ordinary pepper.

What is 14 Mesh Black Pepper and Why It’s Great for Brisket Rubs

When you hear the term “14 mesh black pepper,” you’re dealing with a specific grind size—one that hits a sweet spot for barbecue rubs, especially for brisket. The “mesh” refers to the size of the particle as it passes through a sieve; a 14 mesh grind has medium-sized granules that are coarser than supermarket pre-ground pepper but finer than the larger, more rustic cracked peppercorn.

This medium grind ensures that each particle clings well to the surface of the brisket, promoting an even, consistent crust without falling off during cooking or carving. Too fine a grind can melt into the meat, failing to create that characteristic black speckling and robust bark that pitmasters prize. Conversely, a grind that is too coarse might not adhere well or could be overwhelmed by sharp bursts of peppery heat.

The beauty of 14 mesh black pepper is in its balanced flavor release. As the brisket slowly smokes, the pepper granules gradually infuse the meat with a gentle, rounded heat, enhancing the savory depth of the beef rather than overpowering it. The texture it contributes also sets a satisfying crunch as part of the bark’s symphony of flavors. Combined with salt and other spices, 14 mesh black pepper helps form that signature Texas-style crust, giving you a brisket that tastes as phenomenal as it looks.

Remix, Be Creative

Now that you know the template for a brisket rub, have fun and play some jazz. The volume of salts can be any combination of salts that you want. I typically use kosher and seasoned salt, but I also try hickory salt, citrus salt, and butter salt to mix it up. On the dried spice side of the rub ratio, you can try anything you have tucked away in the spice drawer. I love black pepper to be the predominant flavor in my rubs, but I mix it with dried rosemary, thyme, and white pepper.

I usually get some sort of spice set for Christmas. These little vials add up and take up space in my spice cabinet, so I am always looking for a way to use them.

Play the Rub Game

Get a twenty-sided die (or use an online random number generator) and get a number from 1 to 20. Do this twice. Look up each number in the columns and invent a new rub. If you don’t like what you see, try again. Experiment. Have fun. Make happy accidents.

Example Rub

I asked Alexa for a random number from 1 to 20. She replied back with 4 and 16. 4 is garlic salt and 16 is bay leaves.

Here’s how I would make a recipe using these random ingredients.

The Garlic Bay Bliss Rub with Garlic Salt and Bay Leaves

• 3/4 cup of kosher salt
• 1/4 cup garlic salt
• 1 cup of black pepper
• 1 tablespoon of ground bay leaves

This was quite fun. I would have never thought of trying bay leaves in my rub. I Googled around and found that others have tried it and produced excellent results. I am not sure if I will ever try mint salt, though. Let me know what you try out.

Salt and Pepper Rub

Texas keeps their rubs simple—just salt and pepper, and other things that they pretend not to use. I like to add Lawry’s Seasoned Salt as part of the salt half of the recipe. I also like to use freshly ground tellicherry black pepper for the pepper side. With turkey, you can get away with a little lemon zest, thyme, sage, or other herbs. Have fun experimenting.

Texas Brisket Rub

Recipe by Hans ScharlerCuisine: BarbecueDifficulty: Easy

Prep time

5

minutes

Easy one-to-one by volume BBQ rub for Texas-style brisket.

Ingredients

• 1/2 cup of Lawry’s Seasoned Salt

• 1/2 cup of kosher salt

• 1 cup of tellicherry black pepper (coarse ground)

Directions

• Combine ingredients in a container
• Shake container until fully combined
• Store in a container for up to three months

Recipe Video

Notes

• Two cups of the brisket rub will cover a 15-pound brisket. You will have a little left over. You can use the extra rub to season brisket when you serve it, season a Bloody Mary cocktail, or flavor a homemade barbecue sauce.

Prepare the Turkey Breast

Take the turkey breast out of the refrigerator and put it on your cutting board. I use gloves when handling any of the meats that I am cooking. There are two sides to the turkey: the breast-skin side and the meat side. To prepare the turkey breast, carefully remove the skin and remember which side is (was) the skin side. Cut away any loose parts and clean up the breast. The little scraps tend to burn and not come out well. Take your time and trim away anything that you don’t think will make it through the whole process.

Rub the Turkey Breast

Using your freshly prepared rub, season the turkey breast. There are two sides. Start with the “not skin side” and rub the turkey breast with a generous layer of brisket rub. Let it rest for 5 minutes and add a little more rub. Flip it over and rub the skin side. Again, wait for five minutes and add some more rub. The salt in the rub will start pulling out water, and this really helps with the rub sticking to the turkey and forming a bark. Once both sides are rubbed, let it rest for another 15 minutes before you start smoking it.

Smoke Turkey Breast to 150F

Get your smoker of choice fired up to a temperature of 250–275F and place the turkey breast “not skin side” down. Let it smoke for two hours and check the internal temperature with an instant-read thermometer. Keep smoking until it gets to 150F at the thickest part.

Wrap and Smoke Turkey Breast to 165F

Take the turkey breast and place it on top of two large sheets of aluminum foil. Place some butter pads on the turkey breast, along with some fresh herbs. I like to use sprigs of rosemary and thyme. Wrap up the turkey breast with the foil and place it back on the smoker. Smoke the turkey breast until 165F. The butter will help it moist.

Slice and Serve

After letting it rest for 10 minutes in the foil pack, open it up and place it on a cutting board. Save the butter and turkey juices that were collected in the foil packet. I use it on the serving plate to keep the turkey moist while it is sitting around waiting to be served. I use a brisket knife to slide it up. I treat it just like the flat side of a brisket and make long slices. Put the turkey breast slices on a serving platter and pour the butter and juices over them. Take a picture for the Instagram and share it with your friends and family.

Choose a Brisket

I used to buy my briskets at a mass-market store and hope for the best. This still works, but there are some fantastic Brazilian butcher shops all around me. I have learned that I am looking for a carne de peito. If you have a few options, be picky. Pick a brisket with purpose. I tend to look for how much fat there is, the overall shape, and how thin the flat side is. I am thinking about how much I am not going to be able to use. I tend to trim aggressively, so I don’t want to pay for what I am going to throw away. Get the brisket home safely and put it in the refrigerator. Keep it cold until you are ready to trim.

Make a Brisket Rub

While your brisket is getting cold, prepare a fresh brisket rub. This is where your personality and preferences can shine through. Don’t worry too much about being traditional or what others like; try out different rubs, spices, and flavors. Over time, you will figure out what you like and what others tend to like. To me, a brisket rub is basically salt and pepper. This is because I have had many briskets in Texas, and they tend to be heavy on the black pepper. The trick is to use coarse grinds on the spices that you want to use. You want the smoke to make it the meat; fine powders tend to block the smoke from getting in. If you want to experiment, try coarse-ground spices instead of powders. I recommend Penzeys Spices Tellicherry Black Pepper and grinding it when you need it.

My Secret Texas Brisket Rub Recipe

• 1/2 cup of Lawry’s Seasoned Salt
• 1/2 cup of kosher salt
• 1 cup of tellicherry black pepper (coarse ground)

Add all of the ingredients to a container, seal it, and shake it to mix thoroughly.

Trim the Brisket

YouTube is your friend here. If you have never trimmed a brisket, watch a few hours of video to see different techniques and to get comfortable with what you are trying to accomplish. I will list some of my tips, but trimming a brisket takes some practice. It is also nerve-wracking, as you don’t want to mess up a very expensive cut of beef. Trim right out of the refrigerator—the colder, the better. I recommend a cheap deboning knife to trim a brisket.

At the end of the trimming process, you want a piece of meat that will be easy to smoke and yield eatable pieces. “Don’t be a hero” is what I say to the people who I teach. I aggressively trim and cut away pieces that are just not going to cook well or be tasty. Save the trimmings to make tallow.

At the end of the process, you want a brisket with an aerodynamic shape. This means no sharp corners and a rounded, domed shape. Trim down the flat side so it is at least an inch thick; any thinner, you run the risk of burning it up and drying it out. Trim the fat cap to around a quarter of an inch. Remove the silver skin and fat pockets from the bottom side. Take your time.

Apply the Rub

Put the brisket on a large cutting board. Apply your brisket rub to the brisket by shaking the container of rub from about 12 inches away. I start with the bottom side, go around the edges, flip, and cover the top of the brisket. I only lightly press the rub down. I don’t use any binders, and I don’t rub them into the meat. And make sure to get all of the sides. I tend to miss the side facing away from me.

Smoke the Brisket to 170°F

I use vertical smokers and charcoal and wood chunks for smoking meat. You can do this with a pellet smoker or an offset smoker. Use what you know and what you are comfortable with. I smoke at 225°F, and I am looking for an internal temperature of 170°F and a defined bark. Before I move to the next step, I like to have good color and have the bark in place.

Make Tallow

While your brisket is smoking, make some tallow. We are going to use the scraps from trimming and render them into tallow. I put some of my scraps in a pot and heated it up slowly for a couple of hours. I am not worried about getting all of the fat to render. I just want to make a cup for when I wrap the brisket and smoke it the rest of the way. I pour the rendered fat through a strainer and then a coffee filter. I am only trying to get a cup to use in the next step. You can also buy Wagyu Tallow, smoke it, and use it without all of the mess of making your own.

Wrap the Brisket

Take two large sheets of pink butcher paper and place them on top of a cooking sheet. Pour the tallow onto the paper, and put the bottom of the brisket down on the pool of beef tallow. Fold the paper around the sides, flip, and tuck. I like to make sure that there are no air pockets in the paper. It might take a few tries to wrap it, but I haven’t noticed too much of a difference in the output. Tallow helps with moisture, texture, and mouthfeel.

Smoke the Brisket to 203°F

Take your wrapped brisket in pink butcher paper and place it back on the smoker. I am looking for an internal temperature of 203°F and a certain feel of the temperature problem. I use an instant-read temperature probe with a pointy end. I want the probe to punch through the paper and have little resistance going into the brisket. It takes some experience to get the feel for this.

Rest the Brisket

Once the brisket is at the desired temperature and has the right texture, I let it cool down to around 180°F. I keep it wrapped the whole time. Then, I place it in a cooler until the brisket is ready to serve. I give it at least 4 hours and have gone as long as 8 hours. The resting part is really important for moisture. A good cooler will hold the internal temperature around 160°F. I used some extra butcher paper to fill up the space in the cooler. I am not sure if this helps, but it is something that I do every time.

Show Off the Brisket

I am a ham. I love to share my work. I usually gather everyone around for the big reveal. This step is optional.

Slice the Brisket

I use a sharp brisket knife while wearing gloves to slice to order. My first cut is around the middle to separate the flat from the point muscles. I pose for the moisture shot and then continue slicing. I have watched a lot of videos on slicing a brisket properly, and I learn something new every time I do it. My flat cuts are around a quarter of an inch, and my point cuts are a little wider. Over time, you will learn where the burnt ends are. I usually cube up four pieces from the flap on the point to make some really tasty burnt-end pieces.

Rest Yourself

I never sleep so well after a day or so of smoking and eating. It is exhausting to keep up with the fire, checking things, overthinking things, and striving for your best. Get some rest, reflect, and be ready for the next battle.

What tips do you have? Please share and help build up our community. I am always learning. And the more I share, the better I get. I love talking about BBQ, so connect with me here or on Instagram. Godspeed.

You’re still here? I already told you the recipe. Texas brisket rub is 50% black pepper and 50% salt. Or, is it?

Why do you use a rub?

1. Flavor: The most direct benefit of a rub is the flavor it imparts. This combination of herbs, spices, salt, and sometimes sugars can dramatically enhance the taste of the meat. The type of rub used can vary greatly, allowing for an extensive range of flavor profiles.
2. Bark Formation: When the rub is applied to the meat and then smoked, the heat and smoke cause the rub to form a crust, known as the “bark”. This bark is often highly prized for its intense, concentrated flavor. The sugars in the rub help to caramelize and create this flavorful crust.
3. Moisture Retention: Salt in the rub can help to retain moisture in the meat by drawing the proteins in the meat closer together, which slows down the loss of moisture during the long cooking process. This helps to keep the brisket juicy.
4. Color: Many elements in rubs, such as paprika or brown sugar, help to give a beautiful, appetizing dark brown or mahogany color to the smoked brisket.
5. Smoke Adhesion: The rub can also help smoke adhere to the meat surface, adding another layer of flavor. The moisture that the rub brings out from the meat interacts with the smoke, allowing it to stick and penetrate the meat more effectively.

Why is a Texas brisket rub only salt and pepper?

The Texas-style approach to smoking brisket generally involves a very simple rub of just salt and pepper, often in a 50:50 ratio. This method is sometimes referred to as a “Dalmatian rub” because of the black and white appearance.

The philosophy behind this approach is about respecting the flavors of the meat itself and allowing the smoky flavor from the cooking process to shine. The salt helps to enhance the natural flavor of the meat and assists in retaining moisture, while the pepper provides a bit of spice and contributes to the formation of the flavorful bark on the exterior of the brisket.

In contrast to other US regional styles that use more complex rubs with a variety of spices, the Texas style emphasizes the importance of simplicity. The focus is largely on the quality and preparation of the meat, the type of wood used for smoking, and the careful control of temperature and time.

How do you create your own brisket rub?

Variety is the spice of life. Over a decade of smoking meats, I have learned that you need to experiment, taste, and try to find your signature blend. I have also learned that most Texas pitmasters used more than just salt and pepper.

1. Learn the Basics: A basic rub includes salt and pepper. Try a basic barbecue rub to start:
   • 1 cup of black pepper
   • 1 cup of kosher salt
2. Experiment: Start tweaking this basic recipe to suit your palate. Maybe you like a sweeter rub, so you add a little sugar (brown or white). Perhaps you want it spicier, add chili powder or add a hotter pepper. You could even incorporate unique ingredients like coffee grounds, cocoa powder, or dried herbs.
3. Test: Apply your rub to a smaller cut of meat (not a full brisket) and see how the flavors develop when cooked. It’s important to try it on meat and not just taste the rub raw, as the flavors can change significantly during cooking.
4. Take Notes: Keep track of your changes and your thoughts on each iteration. Did version 3 have too much heat? Was version 4 not salty enough? This documentation will be invaluable in guiding your future adjustments.
5. Patience: Remember, creating your own special blend won’t happen overnight. It takes time, patience, and lots of practice to find the perfect combination.
6. Feedback: Get feedback from family and friends. Sometimes, a fresh palate can provide valuable insight.
7. Consistency: Once you’ve found a blend you love, make sure you record the final recipe so you can replicate it in the future. Consistency is key in producing great barbecue.

What is my brisket rub recipe?

I do like a basic salt and pepper rub for a brisket. I have found the little extra something that I love comes from using Lawry’s seasoned salt in my rub recipe.

• 1 cup of tellicherry black pepper
• 1/2 cup of kosher salt
• 1/2 cup of Lawry’s Seasoned Salt

Lawry’s is mostly salt with some sugar, paprika, turmeric, onion, garlic.

So, come up with your own signature rub and share your ideas with others. Or, start a food truck and keep it as a trade secret. I hope you find your trademark.

Choose a Brisket

I used to buy my briskets at a mass-market store and hoped for the best. This still works, but I am surrounded by really awesome Brazilian butcher shops. I have learned that I am looking for a carne de peito. If you have a few options, be picky. Pick a brisket with purpose. I tend to look for how much fat there is, the overall shape, and how thin the flat side is. I am thinking about how much I am not going to be able to use. I tend to trim aggressively so I don’t want to pay for what I am going to throw away. Get the brisket home safely and get it in the refrigerator. Keep it cold until you are ready to trim.

Make a Brisket Rub

While your brisket is getting cold, prepare a fresh brisket rub. This is where your personality and preferences can shine through. Don’t worry too much about being traditional or what others like, try out different rubs, spices, and flavors. Over time you will figure out what you like and what others tend to like. To me, a brisket rub is basically sale and pepper. This is because I have had many briskets in Texas and they tend to be heavy on the black pepper. The trick is to use coarse grinds on the spices that you want to use. You want the smoke to make it the meat – fine powders tend to block the smoke from getting in. If you want to experiment, try coarse ground spices instead of powders. I recommend Penzeys Spices Tellicherry Black Pepper and grinding it when you need it.

Texas Brisket Rub Recipe

• 1/2 cup of Lawry’s Seasoned Salt
• 1/2 cup of kosher salt
• 1 cup of tellicherry black pepper (coarse ground)

Add all of the ingredients to a container, seal it, and shake it to mix thoroughly.

Trim the Brisket

YouTube is your friend here. If you have never trimmed a brisket, watch a few hours of video to see different techniques and to get comfortable with what you are trying to accomplish. I will list some of my tips but trimming a brisket takes some practice. It is also nerve-wracking as you don’t want to mess up a very expensive cut of beef. Trim right out of the refrigerator – the colder, the better. I recommend a cheap deboning knife to trim a brisket.

At the end of the trimming process, you want a piece of meat that will be easy to smoke and yield eatable pieces. “Don’t be a hero” is what I say to the people who I teach. I aggressively trim and cut away pieces that are just not going to cook well or be tasty. Save the trimmings to make a tallow.

At the end of the process, you want a brisket with an aerodynamic shape. This means, no sharp corners and a rounded, domed shape. Trim down the flat side so it is at least an inch thick – any thinner you run the risk of burning it up and drying it out. Trim the fat cap to around a quarter of an inch. Remove the silver skin and fat pockets from the bottom side. Take your time.

Apply the Rub

Put the brisket on a large cutting board. Apply your brisket rub to the brisket by shaking the container of rub from about 12 inches away. I start with the bottom side, go around the edges, flip, and cover the top of the brisket. I only lightly press the rub down. I don’t use any binders and I don’t rub them into the meat. And, make sure to get all of the sides. I tend to miss the side facing away from me.

Smoke the Brisket to 170°F

I use vertical smokers and charcoal and wood chunks for smoking meats. You can do this with a pellet smoker or an offset smoker. Use what you know and what you are comfortable with. I smoke at 225°F and I am looking for an internal temperature of 170°F and a defined bark. Before I move to the next step, I like to have good color and have the bark in place.

Make Tallow

While your brisket is smoking, make some tallow. We are going to use the scraps from trimming and render them down into tallow. I put some of my scraps in a pot and heat it up slowly for a couple of hours. I am not worried about getting all of the fat to render. I just want to about a cup for when I wrap the brisket and smoke it the rest of the way. I pour the rendered fat through a strainer and then a coffee filter. I am only trying to get a cup to use in the next step. You can also buy Wagyu Tallow, smoke it, and use it without all of the mess of making your own.

Wrap the Brisket

Take two large sheets of pink butcher paper and place them on top of a cooking sheet. Pour the tallow onto the paper and put the bottom of the brisket down on the pool of beef tallow. Fold the paper around the sides, flip, and tuck. I like to make sure that there are no air pockets in the paper. It might take a few tries to wrap it, but I haven’t noticed too much of a difference in the output. Tallow helps with moisture, texture, and mouthfeel.

Smoke the Brisket to 203°F

Take your wrapped brisket in pink butcher paper and place it back on the smoker. I am looking for an internal temperature of 203°F and a certain feel of the temperature problem. I use an instant-read temperature probe with a pointy end. I want the probe to punch through the paper and have little resistance going into the brisket. This takes some experience getting the feel for this.

Rest the Brisket

Once the brisket is at the desired temperature and has the right texture, I let the brisket cool down to around 180°F. I keep it wrapped the whole time. Then, I place it in a cooler until the brisket is ready to serve. I give it at least 4 hours and have gone as long as 8 hours. The resting part is really important for moisture. A good cooler will hold the internal temperature around 160°F. I use some extra butcher paper to fill up the space in the cooler. I am not sure if this helps, but it is something that I do every time.

Show Off the Brisket

I am a ham. I love to share my work. I usually gather everyone around for the big reveal. This step is optional.

Slice the Brisket

I use a sharp brisket knife while wearing gloves to slice to order. My first cut is around the middle to separate the flat from the point muscles. I pose for the moisture shot and then continue slicing. I have watched a lot of videos on slicing a brisket properly and I learn something every time that I do it. My flat cuts are around a quarter of an inch and my point cuts are a little wider. Over time, you will learn where the burnt ends are. I usually cube up four pieces from the flap on the point to make some really tasty burnt-end pieces.

Rest Yourself

I never sleep so well after a day or so of smoking and eating. It is exhausting to keep up with the fire, checking things, overthinking things, and striving for your best. Get some rest, reflect, and be ready for the next battle.

What tips do you have? Please share and help build up our community. I am always learning. And, the more I share, the better I get. I love talking about BBQ so connect with me here, on Twitter, or Instagram. Godspeed.