Texas-Style Brisket (Charcoal Cooking)
- Prep Time45 min
- Cook Time10 hr
- Total Time10 hr 45 min
- 1 untrimmed whole beef brisket, 5.4 to 6.4 kg, including both the flat and point sections
- ¼ cup coarsely ground black pepper
- ¼ cup sea salt
- ½ cup apple cider vinegar
- ½ cup water
- Hamburger buns, split, or bread slices
- Cola Barbecue Sauce (page 336 - Ultimate Barbecue Cookbook)
- Smoked Onion BBQ Sauce (page 336 - Ultimate Barbecue Cookbook) or other homemade or store bought sauce (optional)
A properly cooked brisket is tender but not delicate. If a pencil thick slice falls apart as you are slicing it, that’s overcooked. If, on the other hand, that slice comes apart easily when you tug on it from opposite ends, that’s sheer brisket perfection.
WRAP IT UP
You may hear BBQ aficionados talking about wrapping their meat in butcher’s paper. No, not the white sheets used for school projects. This is a pink—or peach—coloured paper that is used to help protect the meat from drying out once it has developed its beautiful dark bark/crust.