Sure, here's a step-by-step SOP for preparing Texas-style brisket in a restaurant setting:

1. Preparation andimming:

   • Lay out the whole brisket and carefully trim excess fat, ensuring to leave about ¼ of fat on the surface for optimal marbling.
   • a sharp boning knife to trim the fat, aiming for an even distribution of fat throughout the brisket.

2. Seasoning:

   • Apply the chosen evenly across the brisket, ensuring full coverage.
   • Let the seasoned brisket rest for a few to allow the rubs to set up on the meat before putting it the smoker.

3. Smoking Process:

   • Prepare the smoker, maintaining a consistent temperature of around 225°F (107°C) and using wood like oak or hickory for smoke.
   • Place the seasoned brisket on the smoker and cook for approximately 6.5, maintaining even temperature and smoke throughout the process.

4.Wrapping in Butcher Paper:**

• After cooking for 6.5 hours, carefully wrap the brisket in butcher paper enhance tenderness and preserve the bark.
• Place the wrapped brisket back on the smoker and continue cooking for an additional 1.5 to 2 hours or until brisket reaches the desired tenderness.

5. Resting and Slicing:
   • Once fully cooked remove the brisket from the smoker and let it rest for least 1 hour, allowing the juices to redistribute.
   • After resting, carefully unwrap the brisket, then it against the grain into larger portions for better enjoyment.

By these steps, your workers will be able to consistently prepare Texas-style brisket in your restaurant, ensuring that the quality and flavor remain uniform across servings.

Certainly! Here's a simplified recipe page for your workers to follow in order to make the Texas Style Brisket in your restaurant.

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Texas Style Brisket Recipe**

Preparation Time: 30 minutes Cook Time: 8 hours Resting Time: 1 hour

Ingredients

• 1 whole brisket (approximately 12-15 pounds)
• Salt and pepper rub (or your choice of brisket rub)
• Butcher paper

Instructions

1. Preparation and Trimming:

   • Lay the whole brisket on a clean, flat surface.
   • Using a sharp boning, trim any excess fat from the brisket, aiming for even distribution of fat across the surface.

2. Seasoning:

   • Liberally season the entire surface of theet with the salt and pepper rub (or your chosen brisket rub), ensuring even coverage.
   • Allow the seasoned brisket to rest for at least15 minutes, allowing the rub to set up on the meat proceeding to the next step.

3. Smoking Process:

   • Prepare the smoker, the temperature stays consistent at around 225°F (107°C) throughout the cooking.
   • Place the seasoned brisket onto the smoker and cook for 6.5 hours, maintaining an even temperature and smoke.

4. Wrapping in Butcher Paper:

   • After 6.5 hours of, carefully wrap the brisket in butcher paper to enhance tenderness and preserve the bark.
   • Return the wrapped brisket to the smoker and continue cooking for an additional 1.5 to 2 hours or until the brisket reaches the desired tenderness.

5.Resting and Slicing:**

• Once fully cooked, remove theet from the smoker and allow it to rest for at least1 hour, enabling the juices to redistribute.
• After resting, carefully unwrap the brisket and slice it against the grain into larger portions for serving.

Note:

• Always prioritize safety and hygiene when handling and preparing food.
• Be mindful of hot surfaces and equipment during the cooking process.
• Check the tenderness of the brisket by using a meat thermometer – it should read around 200205°F (93-96°C) when cooked to perfectionBy following these steps, you can consistently prepare Texas-style brisket in the restaurant, ensuring a delicious and tender dish for your customers to enjoy.