Adapted from Jason Dady, chef, Two Bros. BBQ Market, San Antonio, Texas
Although this is not the most traditional barbecue brisket recipe around, it still holds true to the classic Central Texas method: low and slow cooking until the meat is supertender. Sauce is usually not part of the equation here (though it’s sometimes used in Eastern Texas). In place of the chili powder in a more traditional Texas spice rub, Dady uses gochujang, a Korean red pepper paste with a flavor similar to sriracha. It’s available in Asian markets and well-stocked supermarkets.