Trimming and Seasoning the Brisket The most important component of trimming a brisket is getting the shape right, as it can forgive many mistakes throughout the cook. The ideal seasoning for a brisket is salt and pepper, as it gives a window into how well the brisket is cooked, and a light coating of Lowry's for extra flavor.

Setting up the Pit and Cooking the Brisket Jeremy Yoder's technique for cooking brisket involves starting at 200 degrees for the first two hours, then gradually increasing the temperature to 275 plus until the fat renders. He wraps the brisket with paper and tallow to keep it extra juicy and breathable, and checks for color, size, temperature, and fat render to know when it's time to wrap.

The Secret to a Perfect Brisket The secret to a perfect brisket is attention to details and consistency. By making tiny changes to the process and being consistent, one can get closer and closer to the perfect brisket. However, the best brisket can be found at the top 10 list on the Texas Monthly top 50 barbecue restaurants.