How to Smoke a Texas Style Brisket

We all know brisket is king. We don't all know how to perfectly prep and smoke it. Andy Allen of Rooftop BBQ is here to show us the way. With more BBQ Grand Championships than he'd like to admit, Andy is no stranger to pulling off perfection in the pit. With this video, however, he strays away from competition style cooking for a crack at the classic. A Texas-Style Smoked Brisket.
Watch, learn, and let your mouth water!

[@rodskopyk2506]

Great instructions

[@chassdesk]

Fantastic video!

[@ezrabrooks12]

LOOK'D GOOD!!!!!

[@pgphil]

Can you explain more the reasoning behind wrapping in paper vs wrapping in foil, and the elevated rack with the meat pan underneath. Almost all other videos and recipes I see put the meat directly on the main grill with no water pan. Just wondering if it's worth investing in a separate rack for my GMG. And wrapping in paper, never ever seen that before.

[@MarkDanielMiller]

if you've never seen the wrap, you've never had Texas brisket 🙂

[@anthonyfauci2343]

Paper is good because it lets the brisket still breathe and not get too sweaty to the point where the bark falls off (like it does with foil.)

[@joepannell9818]

Looks soooo good :-)

[@tomdewinter8478]

No smoke ring?

[@vh788]

Yeh ... my first thought

[@hillsidestrangler89]

Where can I get that rack the brisket was sitting on?

[@PizzaTwinsReviews]

I've never heard that the lower your cook temp = lower internal finish temp.

[@toddrasmussen13]

Me neither.

[@eddievanwoesik4961]

I think what he was trying to say is that you can have a lower internal temp of you hold it for longer. There is a formula for it

[@Rooftopbbq]

Eddie Van Woesik the holding does allow it to soften some more but cooking at a lower temperature allows the meat more time to break down and ends up finishing at a lower temperature.

[@retiredfire2013]

@@Rooftopbbq yep plus you probe it starting at 190

[@Hunter__14]

@@retiredfire2013 and finishing at what temperature

[@cbwillpower]

Use The “Heavy D” Stick Burning Heat Diffuser by Smoke Daddy for better bark and smoke ring.

[@danielbryan8300]

For a real Texas style go watch BBQ with Franklin 3 part video about brisket. Hands down true Texas and amazing

[@danielbryan8300]

Howtobbqright also has a great video

[@logandowner1824]

Franklins masterclass is even better, it’s hard to watch other people cook brisket after you’ve watched that man do his thing.

[@SELVAJASONR]

Did you know the guy in their video, Andy, went down to Texas with this GMG and got first place 🥇 and perfect score in a brisket comp?

[@BarBQ22]

Nice work Andy! What are you spritzing with?

[@GMGrills]

Thanks! Apple cider vinegar

[@nathanvosburg]

Great Video, looks amazing. Question though. Is there a per pound cooking time that you use? So if we have larger or smaller ones we could be in the same range. Thanks

[@Rooftopbbq]

It’s about an hour per pound not including the resting period

[@momofmanda]

I have the Trek. No second shelf. How do you put a water pan underneath?

[@Rooftopbbq]

You can take a baking/cooling rack and place on top of a waterpam

[@dmmness]

Was this actually done on the daniel boone? why is there no smoke ring?

[@Rooftopbbq]

David Mitchell the fat cap doesn’t allow for the smoke ring to form. There was a ring on the meat side

[@jmpjose1]

O my god....

[@cbwillpower]

No smoke ring

[@scottlathrop66]

What animal does the brisket come from? I was told it was from a manatee.

[@Rooftopbbq]

All animals have briskets, this one is beef. Maybe I’ll have to give manatee brisket a shot. 🤔

[@jeffwspencer]

Please. Don't use mustard on a Texas Hill Country beef brisket.

[@MicahMeads]

Wrong. Here's a picture of the reigning King of Texas Hill country brisket, Mr. Aaron Franklin himself, about to put mustard... on a brisket. photos.app.goo.gl/zUM5kowju121pK517 He now has online courses in bbq. This video from GMG follows the process from his course very closely, except it's modified for pellet smoker instead of an offset. Save your fancy Bluebonnet honey for buttermilk biscuits

[@ezrabrooks12]

JW SPENCER///// I'VE NEVER USED A BINDER!!!!....NEVER SEEN A NEED FOR IT!!!!!!!...BINDERS ARE DISGUSTING!!!!!

[@jeffwspencer]

@@ezrabrooks12 I agree. 50% salt and pepper --- that's all you need. West Texas (Coopers) uses high heat and Central Texas (Snows and Franklin's) go slow and slow. I like both styles.... if West Texas - I use mesquite. If Central Texas I use Pecan or Oak. And binders are unnecessary for a true Texas Brisket.