Memphis Styled BBQ Brisket

Step 6 Render the Fat Cap for Perfect Brisket Tenderness

The final step is one the purists will take issue with. I take the brisket after smoking for 3 hours and wrap in foil, keeping the fat cap up, I place them into a 450 degree oven with a water bath and cook for another 1.5 hours (make sure to not let the water evaporate!) and then allow to cool. This technique renders the fat cap through the meat adding flavor and tenderizing the meat to perfection.