The sacred cow of Texas barbecue is brisket, but smoking one to perfection can be tough. So what’s the secret? “Keep it simple,” says Wayne Mueller, the third-generation owner of Louie Mueller Barbecue, in Taylor. “It’s simple ingredients cooked with a simple process that simply requires patience and practice.” Start with an untrimmed, or packer’s cut, brisket that is well marbled and has at least a quarter-inch-thick fat cap. (When cooking, place the fat cap up so the juices are absorbed into the meat.) Create a dry rub using one part salt and nine parts coarse-ground pepper, then liberally coat the meat with the seasoning and massage it in. Now you’re ready to smoke a brisket that’s a cut above.The WoodBuild your fire using regional…The post How to Smoke the Perfect Brisket appeared first on Texas Monthly.