A good, sharp knife is necessary to slice your brisket. You can pick up some Hey Grill Hey Peach Butcher Paper over at Patio Provisions today! This Texas style brisket is wrapped in butcher paper during the stall.
The Thermapen Mk4 is the perfect thermometer for this brisket, but any reliable thermometer will do. You’ll need a big surface to slice your hunk of brisket on once it’s ready to serve. I like to use my CampChef SmokePro, but any variety that can hold a steady temperature of 225 degrees F will work great. Not all of these are necessary, but after smoking a bunch of briskets, I have found they make the job a lot easier! I have linked the products that I use when smoking my brisket below so you can see exactly what I’m using at home. BBQ (especially brisket) is something you have to learn by experiencing it yourself, so let’s jump in and give it our best go! Tools Needed to Smoke Brisket Once you try this juicy brisket, you’ll be itching for the next opportunity to smoke another one. That’s why I’ve tested and re-tested many different methods and recipes to help you achieve perfect results every time using a relatively simple process. I totally understand how intimidating it can be to smoke a huge, expensive brisket for the first time. All you need is salt, pepper, smoke, and time, and you’re on your way to eating the best beef brisket of your life. Texas Style Smoked Beef Brisket is more than a simple recipe, it’s a process for melt in your mouth smoked brisket.
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