Brisket: Terry Black Barbecue Style

After your brisket has been seasoned, it's time to throw it in the smoker. Your smoker at home will be different than the large smokers used at Terry Black's Barbecue, so it may take some experimenting to know what temperature works best at home.

At Terry Black's Barbecue, they begin their smoker at 250 degrees for the first few hours and then end it around 300 degrees. You can start at a lower temperature at home if needed, like around 200-225 degrees.

Place the meat inside your smoker with the lean side closer to the smokestack.

Every 3 or so hours, you'll want to drain the liquid from the brisket's top and spritz it with water to create an even cook around it.

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We were initially inspired by Terry Black's brisket recipe after our first bite of brisket a their place in Texas. Over the years, we've had the pleasure of trying countless briskets, but none quite compared to the perfection achieved by Terry Black's method. After multiple tastings, we can confidently say that their recipe stands out as the best we've ever had the pleasure of tasting.

In honor of Terry Black's exceptional brisket, we're excited to share our own rendition of their style brisket recipe - a tribute to their tried and true method. We are sharing this recipe to honor the artistry and dedication that Terry Black's embodies in crafting their delicious barbecue.

Our goal is to help others learn how to replicate this incredible flavor at home, allowing everyone to enjoy the savory delight of perfectly cooked brisket. For more about the Terry Black story, or to purchase their savory seasonings and other incredible swag, be sure to visit their website. Thanks to you, Terry Black, for showing us all how make delicious Brisket.