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

We’ve tackled Texas-style barbecue brisket before. We’ve developed two indoor recipes that get you as close as you can get to the real thing without a smoker, using both <a href="https://www.chefsteps.com/activities/smokerless-smoked-brisket">sous vide</a> and a <a href="https://www.chefsteps.com/activities/oven-barbecue-brisket">low-temperature oven</a>. But we’ve never done the real deal smoked brisket—until now.To get it right, we turned to pro pitmaster Joe Yim of Knox Ave BBQ, who honed his craft for years at some of the top barbecue spots in Central Texas. Joe lives, breathes, and dreams about barbecue. He walked us through every detailed step of the brisket process: <a href="https://www.chefsteps.com/activities/bbq-brisket-timeline">how to plan the cook</a>, <a href="https://www.chefsteps.com/activities/how-to-trim-brisket-bbq">how to trim brisket</a>, <a href="https://www.chefsteps.com/activities/how-to-wrap-bbq-brisket">how to wrap it</a>, <a href="https://www.chefsteps.com/activities/how-to-slice-bbq-brisket">how to slice it</a>. And, of course, how to smoke the dang thing!Best of all? He showed us how to make pro-level brisket with a regular old charcoal grill. No offset smoker required. This is the best brisket you’ll ever have. We guarantee it.

Ultimate Texas-Style Barbecue Brisket