Texas-Style Dry Rub Brisket

Let me just tell you that this is the greatest brisket I have ever made (I can be modest sometimes, I promise) and the method is foolproof. You can use your favorite dry rub or make your own (like my recipe below) and you just can’t ruin this brisket. Cook it for 4 hours and you can slice it, cook it for 6 and it’s perfect for shredding. This recipe has no sugar, no sauce, only spices and lots of love.
 Texas-Style Dry Rub Brisket

Always go for second cut brisket. Brisket needs the extra fat to keep it from drying out. 

Texas-Style Dry Rub Brisket

Stay safe and wrap it up! Okay, really, the foil keeps the juices where they belong…inside the brisket! 

Texas-Style Dry Rub Brisket

When you open up the foil after 4-6 hours, inside will be a perfectly cooked piece of moist brisket…every time!! Like I said, you just can’t ruin it. 

Texas-Style Dry Rub Brisket

Serve on a pretzel bun, serve in a corn tortilla, serve with cole slaw and green beans! Or really, just serve in bowl with nothing else and I’ll be happy. 

Texas-Style Dry Rub Brisket

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