If you’re new to the world of brisket, you may find some confusing and potentially overwhelming information online. To broil or to barbecue? To slow cook or smoke? To strain or not strain the sauce — we’ll get there. Allow me to help cut through all that noise like a knife through a tender piece of brisket, starting with the ultimate question: What separates a BBQ brisket from a Texas BBQ brisket?
Well, it turns out a Texas brisket is an almost entirely different cut of meat! If you’re up to the challenge, the 8- to 12-pound Texas brisket, which includes both the point muscle and flat muscle, is the kind you might buy to make corned beef, or burnt ends, not the slim, shaved type you’ll find in your local grocery store year-round. And, if you were to buy this cut and cook it according to a normal brisket recipe, you’d most likely end up with the tough, leathery meat that calls to mind Samantha Stevens’ overcooked pot-roasts from Bewitched — except you can’t twitch your nose and do it all over again. What you need for that size and type of brisket is a special meat smoker and a spare eight hours. But, if you’re looking for an authentic Texas-style BBQ brisket, that’s so simple any mortal could do it, and doesn’t require any special equipment, look no further!
The most complicated part of this recipe is probably measuring and mixing spices to make the dry rub — which is to say, it's not a complicated recipe at all. If you don’t have a roasting pan, you can place a small rack, or even a smaller oven-safe dish upside-down, in your larger baking dish to ensure your brisket isn’t stewing in its liquids.