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Out of the Fire: Tim Hollingsworth's Texas-Style Brisket
Tim Hollingsworth's BBQ Eats & Drinks
The BBQ feast that Tim Hollingsworth made was a direct reflection of his origins and upbringing. According to Tim, food was a significant part of his upbringing as his parents stressed the importance of dinners shared as a family. And BBQs were a special family occasion that allowed for the family to get together in a casual, fun setting; as Tim says, "Growing up BBQ was a time we all got together to celebrate or reunite."
After spending most of his childhood in Texas, Tim's meal had Texas BBQ written all over it. As Tim says, "When I think of Texas BBQ, I think of the purist. Seasoning strictly with Salt and Pepper, and focusing on the flavor of the meat and the flavor of the smoke, which traditionally in Texas is white oak. My favorite Texas BBQ dishes or side would have to be baked beans with my mom's baked bean recipe setting that bar high. "
Tim Hollingsworth's Texas-Style Brisket
Smoked Brisket Ingredients
- Snake River Farms Brisket
- Kosher Salt
- Coarse Ground Black Pepper
- Yellow Mustard
Pre-heat smoker to 225 degrees Trim all excess fat on both sides of the brisket, allowing the marbling to show
Rub Yellow mustard on all sides
Season liberally with kosher salt and coarse ground black pepper on all sides
Place in smoker directly on rack fat side up
Once the brisket reaches an internal temperature of 165 degrees you’re going to pull it off and wrap it in butcher paper
Place wrapped brisket back into the smoker
Once the brisket reaches an internal temperature of 204 degrees, remove it from the smoker and allow it to rest in the butcher paper and in a cooler for at least 4 hours
Remove butcher paper and cut the brisket against the grain
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