How to make Texas style brisket🤠

[@jmnitram6037]

Put a wet/damp towel under cutting board to stop the sliding around

[@Kirbysbbqtx]

That is a good tip thanks!

[@R.C.Eidson]

This is it. You're 100% on it.

[@Kirbysbbqtx]

@@R.C.Eidson thanks brotha I learned from some of the best in Texas!

[@faysalsh]

We need money shot slice if you make another video!

[@Kirbysbbqtx]

@@faysalsh you will most certainly get one next time! Sorry this customer wanted to cut it himself. Truth be told I wanted to see it too!

[@Kirbysbbqtx]

@@faysalsh there is a picture of one I did about a month ago on the community tab

[@my2cents930]

You are doing things I've never seen done to a brisket. Give me brisket any Thanksgiving, keep the turkey for yourself. At what point do you wrap it? I don't have that nice of a smoker, so I have to do things differently. I'm just a we bit North of you in Waco, TX, so I have to support you.

[@Kirbysbbqtx]

@@my2cents930 I appreciate the kind words and support 🙏🏽 So typically I do a no wrap brisket if your cooking low and slow between 225-275 and spritzing the edges every hr it will eventually exit the stall, cook to temp (203) and the edges will survive. I only wrap if I absolutely have to in order to save the edges or bottom of the brisket from burning.