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In Texas Brisket is the Number 1 Meat in BBQ and we have the same here in "Little Texas" (Torshälla, Sweden)


As always it comes down to finding the Premium Meat. The actual cooking is simpler than you might think.

Just remember the cue always takes a lot longer than you think. I have had Briskets that have taken

everything from 11 - 18 hours. 


Some people season their Brisket with a lot of Spices and Rubs. Not me!

I do like Aaron Franklin (my BBQ Guru in Texas) and use only Kosher Salt and ground Blackpepper.

These two seasonings, together with the smoking of the meat with Hickory Chunks,

brings out the real Beefy Flavor that I am looking for. Go Longhorns !!!




Brisket (mine are usually between 5 - 8 pounds)


Kosher Salt


Ground Black Pepper


Hickory Chunks for smoke




Foil Pan


Important: Start by putting toothpicks in the direction which you will slice the meat when finished

(that is against the grain).

Why the toothpicks, is because it is easier to see the fibers in the meat when it is still raw

and you need to identify how you are going to slice it when it is done.

Just put in a toothpick right across the fibers. Then when the meat is cooked you slice the meat

in the same way, as the toothpick.Then you know you are slicing across the grain.

I usually put one toothpick across the fibers on the ”Flat” of the Brisket (the flat part of the meat)

and another toothpick across the fibers on the ”Point” (the hump at one end of the Brisket).

(These two fibers always go separate ways)


Then season the meat with Salt & Black Pepper and put in the fridge for 24-48 hours.


Start up your Smoker for a 250F (125c) long BBQ. It's gonna take some time. Low & Slow !


Put a thermometer in the meat and put the meat in the Smoker with some Hickory Chunks for smoke.

BBQ the Brisket until inside temperature of the meat reaches 140F (70c).


Then start up your oven at 250F (125c)


Put the Brisket in a Foil Pan and cover tightly with Foil but keep the thermometer in the meat.

Put the Foil Pan in the oven and take the Brisket up to an inside temperature of 200F (98c).

When it hits 200F (98c) then shut down the oven but keep the Foil Pan in the oven

with the door closed until the inside meat temperature comes down to 100F (50c).


Then slice the Brisket across the grain exactly along the toothpicks. They are your guidance.


Enjoy a Super Good Tender Beef at it's Best !!!😉