Chef Tom tackles another brisket, Texas style. Instead of trimming out the point and flat and cooking them separate, we cook the full packer brisket and instead of foil we use butcher paper to wrap the brisket to help retain moisture and maintain our color.
► PRINT RECIPE: https://www.atbbq.com/thesauce/texas-style-brisket-recipe/
RECIPE COOKED ON: https://www.atbbq.com/yoder-smokers-ys640s-pellet-grill-with-acs.html
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