Archers BBQ sells Beef Brisket every Friday and Saturday, Texas Style.
What does “Texas Style” mean?
First, start with high-quality beef. It will make the trimming process that much easier especially if you’re using what we use, a packer brisket. But when you’re smoking a piece of meat 12-14 hours you need that fat marbling for flavor, moisture, and juiciness which will come with the higher quality beef like Angus or Prime.
Second, you must “Pre-Trim” the Brisket. Aaron Franklin of Franklin BBQ in Austin, TX has 25-minute-long YouTube videos on how to properly pre trim your brisket. But two of the most important things to remember are: don’t over trim the fat. You can always trim more off later. And recognize the difference between fat and gristle. Gristle is not your friend.
Third, a simple rub of salt and pepper. Archers BBQ uses 1/2 salt and 1/2 black pepper to rub our briskets. This blend is the traditional seasoning for Texas style Brisket. Keep it simple and let the cooking do the talking.
Speaking of cooking, smoke the briskets low and slow. We smoke ours at 220 degrees. Let the flavors and the juices come together over time. Ours end up smoked for about 12 hours total.
Hold the Brisket whole and hot, and do not slice the brisket until the guest places the order. Slicing Brisket to order is the only way to serve Texas style brisket. Putting it in a bag, freezing it, and reheating to order is NOT the best way to get quality Brisket (Or quality anything for that matter).
The last step to selling Texas Style Brisket is selling out of Brisket, hopefully right before you close, but usually mid-afternoons. Selling out means it’s fresh. Keep an eye out for anywhere that warns against showing up too late because those are the places that have the best food.