I Finally Nailed The Perfect Texas Brisket | Kosmos Q Over the years I've cooked many different kinds of brisket recipes...But none of them are as challenging as the Texas Brisket. I'm always trying to work on my technique starting from the perfect brisket trim all the way through to the perfect internal temperature and I have to say this one is my best yet! I bent the rules just a little bit and added some of my award-winning Reserve Blend Brisket Injection and it really put this one over the top! If you're ready to master the art of the Texas Brisket, pay close attention and fire up the smoker!

Ingredients:
1 - Packer Brisket
Salt and Coarse Grind Black Pepper
Kosmos Reserve Blend Brisket Injection
Kosmos Moisture Magic Injection
Peach or Pink Butcher Paper
Royal Oak Charcoal

Recipe:
Step 1 - Lightly Trim your brisket and make it as aerodynamic as possible.
Step 2 - Blend the powders and add water to your injection solution and inject the meat liberally!
Step 3 - Lightly pat the meat dry and soak up excess injection and season one or both sides with Salt and Pepper
Step 4 - Light your smoker and set the temperature to 225 Degrees F
Step 5 - Place your brisket on the smoker fat side up for 6-8 hours or until the bark is fully developed.
Step 6 - Wrap your brisket in your peach or pink butcher paper and place it back on the smoker fat side up.
Step 7 - Paying close attention to the temperature and the tenderness, pull the brisket off of the smoker once it reaches 200-203 Degrees F and let it rest on the counter for 30 minutes.
Step 8 - Wrap the brisket in saran wrap as tightly as you can manage and place it in a warm oven and let it rest for at least an hour.
Step 9 - If you managed to wait the whole hour its time to break the thing open and taste the buttery melty tender goodness you've created!

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