Texas Style Brisket made by Chef Tim Hollingsworth

5 min read

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. "

Chef Tim Hollingsworth cutting apart his Texas Style Brisket

Tim Hollingsworth's Texas-Style Brisket


Smoked Brisket Ingredients


    • Snake River Farms Brisket

    • Kosher Salt

    • Coarse Ground Black Pepper

    • Yellow Mustard

Brisket packed into a grill

Instructions


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

Chef Tim Hollingsworth serving his Texas Style Brisket

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