REAL Texas Brisket Recipe (Cooked by a Texan)

There is REAL Texas Brisket and then there is "Texas Style" Brisket. The difference is the true Texan behind the smoker – hey, I'm just sayin! Check out this video to see how you cook a Texas Brisket from start to finish – trim, rub, cook and slicing perfection.

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[rogerhuber]

Awesome! Lived in Texas for 40 years and retired to Arkansas. Up here they have no idea what they're doing with brisket! I sure do miss Texas BBQ and brisket. Thanks for your great instructions.

[reginaldhuckstable]

Your channel shouldn’t be free. Your videos are so awesome. They are timeless.

[morgatron]

You couldn't be more right about the "Texas style brisket" thing on the internet these days. I'm super proud as a native Texan to ogle at that brisket made my by a native Texan. Thanks Arnie!

[millenialbroadcast]

Arnie is not only one of the best Pitmasters in Texas but in this whole nation. He is too humble to say it but he is the the man!

[regnersario]

I am Texan born and raised. I was unfortunately transferred to the Philippines almost 4 years ago and I miss Texas with every beat of my heart. I would like to thank you for your channel it is my go-to place for watching our beloved food being prepared. I don't have mesquite, post oak, or pecan here but I am experimenting with some native woods. I watch every video that I have time to see and I settle down to watch my Astros afterwards. Keep it up, my brother you're doing God's Work. Until I am back home. Smoke it up for for your bro!❤️🤠

[lucindabecenti]

Wow!!your wife and kids are SOOO lucky, a chef in the house 🥩🥩🥩🥩🥩🥩

[BigUnk]

You are a hell of a pitmaster so much knowledge and great presentation I love your back yard BTW ArnieTex ❤️

[alexcrazytalk]

I've been seriously getting into smoking poultry (turkey, chicken, duck) and pork shoulders for over a year now and this weekend I graduated to brisket. I watched several of your videos on brisket and applied your tips and steps to the best of my ability and it came out great considering it was my first time! Thanks for putting up the content. I'll be asking my family to gift me your masterclass course for my birthday this year! and if they don't then I'll just sign up myself.

[bluj]

As an OG fellow Texan I appreciate you just getting to the point lol most brisket videos, I’ve realized, I prefer to watch are Texans cause we do it right and to the point lol

[jonsmith]

I followed every single step from start to finish, and after a 12 hour cook the fire dying once (I fell asleep) and 2 hour rest. This is by far the best brisket I have ever had this being my second attempt on my offset smoker. Thank you so much Arnie you are the best!

[jameshodkinson]

Native Texan myself born in corpus and now in east texas!! Love your show I use your recipes every week!

[trapperjones]

Fellow Texan here. Just found your channel and loving it. That brisket had my mouth watering. Excellent job. Looks amazing. Love your patience and style.

[fredspindor]

Great cook on your Brisket I've been cooking for about 20 years like my father before me That' the way we do it in Texas Low & Slow

[jennb]

I do miss the RGV!! Grew up on SPI Graduated from PIHS fighting Tarpons!! My dad got our smokers from TSTC Students that made em for class. He taught there for many years! Living through your videos, cause unless I make it we get nothing like good Tex Mex here in TN

[MichaelNugentDDSPasadena]

Turned my Recteq on this morning from my phone. Put my brisket on. Then watched this video while I drank my coffee to get tips and pointers. Need to finish you master class videos. I've been stuck on Reverse Searing Steaks for the Family. Have not had a lot of free time for Brisket and Ribs on my pellet grill.

[williemoncada]

I’m born and raised in TEXAS. Still here! This is what I’m talking about. Real BBQ!

[jsgraham]

I was born and raised in the Texas Panhandle. Our recipe up here is a little different, but the same results. I was driving a truck coast to coast, and stopped in Florida several years ago and came across a BBQ restaurant attached to a locally owned truck stop. I went in to get something to eat, and the young girl behind the counter pulled a whole brisket out of the hot box, and then began to slice off the bark (fat cap). I asked her what she was going to do with the bark. She said they discard it. I told her "Oh Hell, No!! You include that on my brisket plate. I'll even pay extra." She was confused. I explained that in Texas, throwing away the bark is a cardinal sin. It's the one part of the brisket with the best flavor, and the most coveted part. She included the bark on my plate. As I was eating my meal, she came by my table and asked me if it was really that good. So I offered her a taste. Her response was, "Why are we throwing this away?!?" I know right?!? I know every part of the country, and the world have a different way of smoking a brisket. You can never beat a REAL Texas Brisket. Thanks Arnie for sharing your process.

[AlexanderRubio]

"If you're lookin, you're not cookin" I'm stealing this line.

[garyb]

Lol. Had my doubts aboy"Real Texas brisket". But after watching this, I'll take a slice of yours anytime. I, like you start Fat side down. I'm not biggest fan of the mustard (I do sometimes use it). Having cooked a few in last 50+ year, have varied the cooking; but it always came back to this basic method. Kudos & count me as a Sub.

[mrvaz]

Had My BBQ party and my first brisket was a successful..My family ate it up. Thanks Arnie Tex for the help!,