That Englishman's first time smoking brisket. - That Englishman In Texas, Oli Pettigrew

My neighbour's are pros when it comes to smoking meat - so today I try to smoke my first brisket Texas bbq style #Texas #texasbbq #bbq #brisket #smoker #mesquite #oak #turkey #chicken #bratwurst #country #CountryLiving #food #foodtiktok #recipe #thatenglishmanintexas #hebfajitas #HEB #thatenglishmanintexas #thatenglishmanintx #olipettigrew

[@SchoeneTante]

And now you know the difference between grilling and barbecuing.

[@mbourque]

I'm glad that you're experiencing typical life in Texas (and Louisiana). I hope your time here is great for however long you're here for (even if permanently)...

[@mbourque]

my family smokes brisket for 18 hours and we use a family spice recipe.... been doing it for 6 generations...

[@dianaroach3093]

Now I'm hungry. That brisket came out beautiful.

[@Diogenes425]

Now that’s some good grub!!

[@goldengryphon]

I can almost smell it! There's nothing like it!

[@Sacarat]

I was going to say, 5lbs isn’t worth starting up the smoker. Glad to see there was more.

[@texcav5458]

Now that is a good day

[@daviecompton8539]

My mouth was literally watering.

[@jennifermcmillan9518]

Omg. Salt pepper and sometimes garlic powder! THAT is a Texas brisket.and for the love of god man get some red butcher pepper and get rid of the foil. You’ll get a better bark. Then you don’t eat it immediately. You let it sit for 2-4 hours wrapped in a towel in a cooler and let it rest. All the juices came out of that brisket and it’s going to be dry the next time you eat it. Just trust the process man and thank me later.

[@xtaytoex]

Congrats from a native Texan!

[@thatenglishmanintexas]

Thank you!

[@bennymartinez5532]

Hello brotha! Texas

[@RyanMattes]

No no no. Kosher salt, 14 mesh pepper, and a binder (I use yellow mustard, it cooks off, you don't taste it). Rub the mustard all over it, pepper to taste, salt generously. That's it. Forget about time, cook to temperature. I often have them go for 15 hours. Get a good remote probe. Cook at low temp, ~180F up to the stall, then wrap in butcher paper (not foil), turn the heat up to around 225F, put it back on, and don't open that smoker till it hits 205F in the fattest part of the point. If you're lookin' you ain't cookin'. And please, it needs to rest in a cooler for *at least* an hour before you cut it. I prefer 2.

[@jbfane]

That's a small week brisket. Dude, you have to get the huge whole briskets that have the fat on them. The fat is where the flavor comes from. Good first try though.

[@jameslucas5590]

Congratulations. Hope you got some sleep.