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I’d love to take mom and dad to Texas to try the real thing someday. But meanwhile I made Texas style brisket and dino ribs to show them a glimpse of Texas BBQ. The brisket turned out small because I wanted it to be perfect and trimmed it too much 😂 but no worries… we will be making sausages with the trimmings.

I got so much respect for pit masters as I learned smoking brisket is really an art. I think a perfect BBQ requires much knowledge and feeling that comes from years of experience. I learned a lot of tips and tricks from amazing pit masters and creators such as @jirbybbq @ArnieTex @ChudsBbq @BBQwithFranklin and hope to keep learning as I grew to love the process.

FYI, I cooked brisket on smoke boost for 4-5 hours at 180F, then gradually increase the temperature to 225F, 250F and 275F. Spritzed every hour once the bark was set. Foil boated it around 165F internal temp. then cooked at 300F until probe tender. Then wrapped in butcher paper with the smoked beef tallow made from trimmings and rested it in the cooler until it cooled to 145F (although I had to take out of cooler earlier because it was getting late). I actually made two briskets, first one took 13 hours and second took 16 hours because i kept it at low temp longer. Dino ribs were similar except I had it on smoke boost for 2 hours in the beginning instead of 4-5 hours.

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