Meathead Goldwyn - Texas Brisket Made Easy: How To Climb The Mt. Everest Of Barbecue

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This is my invariable advice to people: Learn how to cook try new recipes, learn from your mistakes, be fearless, and above all have fun!

Julia Child

Beef brisket, Texas style, is the Mt. Everest of barbecue. It is the most challenging of all meats. But, if you let us be your sherpa, we can get you to the top.

If youve ever wanted to create a smoked brisket at home just as good, if not better, than they do at Texas best BBQ joints then this BBQ beef brisket Deep Dive Guide is for you!

Texas style smoked BBQ brisket is the most difficult of meats. You just cant throw it on the grill. It is two massive pectoral muscles, 6 to 10 pounds each, toughened from carrying the weight of the front half of the animal without the aid of a collarbone. That requires a lot of tough connective tissue that needs long, low, and slow cooking to gelatinize. If you are new to low-and-slow smoking in general, I recommend you start with pulled pork before tackling brisket. Pork butt is much more forgiving, and you can overcook it without severe consequences. Not so for beef brisket.

Once you master the basics, however, making this smoked brisket recipe is not as difficult as you might think. You just need a good recipe loaded with proven techniques and useful tips. In this book, youll find everything you need to cook a tender barbecue brisket, including how to season it, how long to smoke it, how to slice it, and everything in between. Like the sign says outside of House Park Bar-B-Que in Austin, Need No Teef To Eat My Beef!

When properly cooked, a whole brisket (a.k.a. packers cut brisket) is a huge hunk of cow, it can be as large as 20 pounds, that comes off the smoker deep ebony in color, almost black, looking more like a meteorite than a meal. But it is not burnt, and beneath the crust is the most tender, juicy, meat full of husky, beefy flavor. IF you cook it right. And thats a BIG IF. Like a Clint Eastwood cowboy, brisket is unforgiving. Cooking it wrong can result in meat as tough as a wranglers leather chaps.

In these pages, I share everything I have learned over the years about making great brisket. So pull up a chair, preferably near the fire, and settle in for a deep dive into of what goes into a truly exceptional meal.

About Meathead

M eathead is the barbecue whisperer, hedonism evangelist, and mythbuster who founded Meatheads AmazingRibs.com, by far the worlds most popular outdoor cooking website. He is a BBQ Hall of Famer and the author of Meathead, The Science of Great Barbecue and Grilling, a New York Times Best Seller that was also named One of the 100 Best Cookbooks of All Time by Southern Living magazine, one of 22 Essential Cookbooks for Every Kitchen By SeriousEats.com, and one of the 25 Favorite Cookbooks of All Time By Christopher Kimballs Milk Street.