Thread by @VisitHouston

Just in time for lunch... Happy Friday, #twitterverse! One more lesson before school lets out for summer: James Beard-nominated chef Ronnie Killen (@ze1chef) from @killensbbq has the *most necessary* tips for the perfect brisket. Stay tuned… #Houston

TIP #1 from @ze1chef: “Source good product, don’t mess it up.” Simply, great barbecue begins with sourcing great cuts of meat. Worry less about marbling and instead seek out meat with a light pink hue, which means the cattle ate quality feed, which will yield a tastier result.

TIP #2 from @ze1chef: A thick fat cap will provide big flavor, but pros know to trim brisket a bit to create a streamlined, aerodynamic shape. This ensures that smoke will waft evenly over the meat and no parts become overly smoky. #BBQ

TIP #3 from @ze1chef: To create a flavorful crust, or bark in ‘cue speak, Killen first coats his brisket with yellow mustard, which helps spices stick and keeps the bark from cracking when handled. He then showers the meat with ground salt and pepper, then a house rub. #BBQ

TIP #4 from @ze1chef: Orient the tip, or thickest part of your brisket, toward the fire box with the fat cap up so rendered fat will self-baste the brisket and keep it moist. Check the cooking temp regularly to stay between 225-250 degrees—and anticipate 1 hour per pound. #BBQ

TIP #5 from @ze1chef: You may be shocked to hear that Ronnie rests his brisket, wrapped in butcher paper, for five hours. “Most people pick it right off the pit and cut it,” he says. But just like a ribeye at @Killensteak, sufficient resting is key." #BBQ

BONUS TIP from @ze1chef: Wrap all that goodness in a tortilla… yum.