Smoking BRISKET Texas Style in the UK for the first time! | Pinch Me !!!!

Brit BBQ's Brisket Texas Style for the First Time!
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In this video, Mr. H takes on the ultimate BBQ challenge – a Texas-style brisket! Watch as Mr. H trims and seasons a beautiful brisket with Goldee’s #1 brisket rub, a fan-favorite blend. He then fires up his Franklin Backyard Pit, an offset/stick burner, and smokes the brisket low and slow using oak wood for that perfect smoky flavor.

Texas-style brisket is all about simplicity and technique. It's a large cut of beef, traditionally cooked over indirect heat for hours until it's melt-in-your-mouth tender. Mr. H sticks to tradition by wrapping the brisket in foil and tallow before setting it in a warmer overnight for the ultimate flavor infusion.

After hours of patience, it's time for the taste test! Will this British BBQ master nail the Texas-style brisket on his first try? Stick around to find out!

Don’t forget to like, comment, and subscribe for more BBQ adventures, and let us know your brisket tips down below!

What is a Texas style BBQ Brisket ?

Texas-style smoked brisket is a signature dish of Texas BBQ, known for its simplicity and emphasis on the natural flavors of the meat. It involves a large cut of beef, typically the pectoral muscle from the lower chest of a cow. This cut is seasoned minimally, often with just salt and black pepper, to let the beef shine. It's then slow-smoked over indirect heat using hardwoods like oak, mesquite, or pecan.

The process takes anywhere from 10 to 16 hours, with temperatures kept low (around 225-275°F) to allow the collagen in the meat to break down, resulting in a tender and flavorful brisket with a characteristic smoke ring just beneath the crusty "bark" on the outside. The "bark" is a dark, flavorful crust that forms as the rub and smoke mix during cooking.

Wrapping the brisket in foil or butcher paper partway through helps retain moisture, and some pitmasters will add beef tallow or other fats to enhance juiciness. Once cooked, it’s often rested for several hours to ensure the juices redistribute, making for a rich, smoky, and tender bite. Texas-style brisket is typically served sliced, sometimes with traditional sides like pickles, onions, and bread
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