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When I think about brisket, I have thoughts of smokehouses in Texas with lines wrapped around the building. I think about the flavor and juicy texture of the long and slow cooked meat. My favorite type of brisket is simple. Seasoned with only salt and pepper, and smoked with post oak and maybe a piece of mesquite or two if I have them laying around.

Close-up of a perfectly smoked brisket with a dark, crispy bark glistening under light. The wood-textured cutting board complements the rich, rustic appearance of the brisket.

Happy April Fools Day!

Watch Me Make It!

This video on social media was a trick to get everyone to take a break out of their day and have a quick smile before moving back to the other things we have to do in our life.

A gloved hand holds a slice of perfectly cooked brisket with a dark, seasoned bark and a visible smoke ring. More slices lie on a wooden cutting board, with juices glistening on the surface.

While I certainly don't knock anyone for trying to smoke a brisket in a gas grill, I'm more of a purist in that, as I came up cooking brisket in an offset smoker, I had a specific flavor profile that I like and that simply can't be achieved from cooking a brisket using just wood chips, in a gas grill

I hope you've enjoyed this video and post and gotten a laugh in your day. If you're interested in what to do with an amazing brisket after you cook it - see below for some recipes!

Smoked to Perfection!

This brisket was ACTUALLY smoked in my offset smoker using post oak. I kept the temps pretty modest as I started out smoking at about 200F then steadily increased the temperature over about 2 hours until I hit 250F.

The brisket over all took about 10 hours to smoke, and when it was done, I removed it from the smoker added back some of it's own beef tallow that I rendered down in an aluminum pan, and wrapped tightly in foil once the meat hit about 202F and was probe tender thoughout.

I then held it in the oven at 170F for 2 hours until ready to serve. This brisket was absolutely delicious.