{"id":2205,"date":"2025-04-08T02:59:15","date_gmt":"2025-04-08T02:59:15","guid":{"rendered":"https:\/\/thakkellapaduofficial.com\/2\/?p=2205"},"modified":"2025-04-08T02:59:18","modified_gmt":"2025-04-08T02:59:18","slug":"the-best-ever-southern-texas-bbq-brisket","status":"publish","type":"post","link":"https:\/\/thakkellapaduofficial.com\/2\/the-best-ever-southern-texas-bbq-brisket\/","title":{"rendered":"The best ever Southern Texas BBQ brisket"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/sftimes.s3.amazonaws.com\/c\/3\/f\/0\/c3f0a72669ffc213f0b655b4d1616ddc.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">If you\u2019re new to the world of brisket, you may find some confusing and potentially overwhelming information online. To broil or to barbecue? To slow cook or smoke? To strain or not strain the sauce \u2014 we\u2019ll get there. Allow me to help cut through all that noise like a knife through a tender piece of brisket, starting with the ultimate question: What separates a BBQ brisket from a Texas BBQ brisket?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Well, it turns out a Texas brisket is an almost entirely different cut of meat! If you\u2019re up to the challenge, the 8- to 12-pound Texas brisket, which includes both the point muscle and flat muscle, is the kind you might buy to make corned beef, or burnt ends, not the slim, shaved type you\u2019ll find in your local grocery store year-round. And, if you were to buy this cut and cook it according to a normal brisket recipe, you\u2019d most likely end up with the tough, leathery meat that calls to mind Samantha Stevens\u2019 overcooked pot-roasts from Bewitched \u2014 except you can\u2019t twitch your nose and do it all over again. What you need for that size and type of brisket is a special meat smoker and a spare eight hours. But, if you\u2019re looking for an authentic Texas-style BBQ brisket, that\u2019s so simple any mortal could do it, and doesn\u2019t require any special equipment, look no further!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The most complicated part of this recipe is probably measuring and mixing spices to make the dry rub \u2014 which is to say, it&#8217;s not a complicated recipe at all. If you don\u2019t have a roasting pan, you can place a small rack, or even a smaller oven-safe dish upside-down, in your larger baking dish to ensure your brisket isn\u2019t stewing in its liquids.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Two Brits try real Texas BBQ for the first time!\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/0cxA_gkhRyo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>If you\u2019re new to the world of brisket, you may find some confusing and potentially overwhelming information online.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2205","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/thakkellapaduofficial.com\/2\/wp-json\/wp\/v2\/posts\/2205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thakkellapaduofficial.com\/2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thakkellapaduofficial.com\/2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thakkellapaduofficial.com\/2\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thakkellapaduofficial.com\/2\/wp-json\/wp\/v2\/comments?post=2205"}],"version-history":[{"count":1,"href":"https:\/\/thakkellapaduofficial.com\/2\/wp-json\/wp\/v2\/posts\/2205\/revisions"}],"predecessor-version":[{"id":2207,"href":"https:\/\/thakkellapaduofficial.com\/2\/wp-json\/wp\/v2\/posts\/2205\/revisions\/2207"}],"wp:attachment":[{"href":"https:\/\/thakkellapaduofficial.com\/2\/wp-json\/wp\/v2\/media?parent=2205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thakkellapaduofficial.com\/2\/wp-json\/wp\/v2\/categories?post=2205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thakkellapaduofficial.com\/2\/wp-json\/wp\/v2\/tags?post=2205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}