How To Make Brisket At Home🔥

Last year Austin gesilam, local der jiggesh korlam ki try korte hobe — r Joshua Weissman nijeI amake best brisket spot recommend korsilo. Sei brisket khawar por decide korlam, eibochor exactly oder moto ekta brisket banabo. 9 ta brisket try korar por, finally — perfect Texas-style brisket, ekhon Banglar Rannaghor e!

In this video, Maleka aunty cooks a full 19 lb Prime whole packer brisket (from Costco) using authentic Texas smoking technique — Salt Lick–inspired dry rub, low & slow smoking at 250°F, hourly spritzing, pushing through the stall at 260°F, wrapping at 185°F internal, and pulling at 205°F for that perfect bark and juicy slice.

What you'll learn:
✅ How to pick and trim a whole packer brisket
✅ Salt Lick style Texas rub (simple, no-fuss ingredients)
✅ Why the "stall" happens — and how to push through it
✅ Spritzing technique — cider vinegar vs. apple juice + water
✅ Exact temp & time breakdown from raw to rest

Timestamps:
0:00 Intro
0:00 Trimming the brisket
0:00 The rub
0:00 On the smoker — first 3 hours
0:00 Spritzing phase
0:00 The stall explained
0:00 Wrap & final push
0:00 Rest & slice

If you enjoyed this video, please save it and share it with your BBQ lover friends — r taderke bolben, r kono excuse nai, cholo brisket banai!

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