Coach N BBQ

Ramped up the temps every hour until it’s under finished slightly.

We are warm smoking a Texas style beef brisket overnight at between 180-200 degrees for 6 hours.

Multiple things I wish I’d have said in this video. One is that I do always put the black pepper on 1st, salt 2nd so that pepper doesn’t bounce off the salt if it was to go on 1st. That assures that all of my pepper sticks to the meat. I would usually hold the bottles a little higher when shaking but it was out of the camera shot, so I lowered it.

One of the most missed parts of the brisket cooking process that people miss on is the trim. This is not a competition trim, this trim is a consumers trim trying to make the best, most edible bites of brisket. I hope it helps you make a better bite….