Joe Yim is a barbecue enthusiast from Chicago who moved to Texas to hone his craft at storied spots like Terry Black&#39;s, Truth BBQ, and Michelin-starred LeRoy &amp; Lewis. Today, Joe is a barbecue restaurant consultant, and he publishes educational barbecue videos on his YouTube channel, Knox Ave BBQ.

Joe Yim

<a href="https://www.chefsteps.com/recipes/ultimate-smoked-bbq-brisket">Smoking a Texas-style brisket</a> takes time—a lot of time—and patience.Transforming the oddly shaped cut of meat with two distinct muscle groups and tons of connective tissue and intramuscular fat so that it can be cleanly sliced, with each slice consisting of tender, juicy meat surrounded by a distinct ring of bark, is a careful balancing act of time, temperature, and moisture levels. And even when you’ve accomplished that perfectly, serving it to your family and friends at a reasonable hour requires serious scheduling skills. There’s no point in making the perfect brisket if you make everyone wait around until 11 p.m. to eat it!Joe Yim of Knox Ave BBQ helped us create this smoked brisket timeline to give you all the information you need to know to serve your perfectly smoked brisket at its peak, at whatever time works for you.

Plotting the Barbecue Brisket Timeline