Classic Salt and Pepper Brisket - Fattier
True to Central Texan tradition, our brisket is coated in a generous rub of only kosher salt and cracked black pepper at least 12 hours prior to cooking to allow the seasoning to penetrate the meat.
Brisket comes from the chest of the cow (think pectoral muscles) and is very well worked, spending most of its life bearing the weight of the cow. This makes it a tough cut which benefits well from long cook times.
We cook our brisket “low ‘n’ slow”, meaning temperatures of between 95°C and 135°C for between 12 and 14 hours. We always cook using live fire on a traditional offset smoker using exclusively oak wood. As close as we could get to the Central Texan way.
Beef in the US tends to be reared bigger and fatter than in the UK, predominantly due to grain feeding lots. It is therefore a challenge to replicate the fat content of an American cow, but it can be done. We have worked hard to replicate the Texan BBQ experience but using only the most well marbled, ethically reared, grass fed Hereford beef for our brisket.
Any brisket has two distinct sections known as the point and the flat.
The point of the brisket is made up of two muscles, one laying over the other, with a seam of fat separating them. Due to this fat, this section of the brisket is much fattier and therefore juicer than the flat. It is from here that we cut our moist brisket cuts, so that they are extra juicy.
In Texas, brisket is sold moist (from the point), or lean (from the flat) and patrons choose depending on personal preference.
This is entirely up to your own taste and there is no right or wrong answer. That is why we have replicated this on our website, so that you can be the judge.
