Chef Arnulfo “Trey” Sanchez doesn’t just smoke brisket, he sculpts it. A former art teacher turned James Beard semifinalist, Sanchez approaches barbecue the same way he once approached a blank sketchbook: with precision, patience and plenty of fire.
To mark National Brisket Day on May 28, Sanchez, founder of Vaqueros Texas Bar-B-Q in Allen, shared his tried-and-true tips for mastering the most Texan of meats. Whether you're prepping for your next backyard cookout or just hoping to up your barbecue game, here's what he recommends.
Brisket Tips From Chef Sanchez
- Select it: Sanchez recommends to flip them over to the other side to see what the marbling looks like.” According to Sanchez, “You want to see a little marbling to ensure you have enough fat content.”
- Trim It: You’re looking for about a quarter of an inch of fat cap and you want it nice and smooth and aerodynamic so smoke flows evenly over the entire thing
- Season it: “I treat my briskets just like a steak,” says Sanchez. “I’m using flavorless oil, salt, pepper and garlic.”
- Fire Management: Don’t build your fire and put meat in right away. Start with a nice coal bed, and add wood accordingly to maintain the temp and desired smoke. May vary by pit, but fire management and patience are the keys to the best brisket.
It’s done when it’s done. There are a lot of variables, so don’t rush the process or think there is an approximate timeline. A thermometer is a nice tool, but it’s not the law. You’re cooking to sight and feel. That being said, the best brisket is anywhere between 10 and 14 hours
- Doing it at home? Wrap the brisket with the butcher paper and/or foil and pop in the oven with a “foil boat” at 250-300 for another 4-6 hours, generally
- Go-to tools: 12-inch Dexter-Russell butcher knife, a “great Father’s Day gift,” and recommend a thermapen
From Food Truck to Brick-and-Mortar
Known for its fusion of classic Texas barbecue with regional Mexican flavors, Vaqueros Texas Bar-B-Q operates out of its brick-and-mortar location at Watters Creek Village in Allen, opened in 2023 in partnership with M Crowd Restaurant Group, the team behind Mi Cocina. The launch marked a major milestone for Sanchez, who built a devoted following through his Grapevine food truck before going full-time with the restaurant.
As previously reported by Local Profile, Sanchez comes from a barbecue family and spent years as a teacher before returning to the pit full-time. His approach blends tradition with creativity, and if his brisket tips are any clue, it’s all centered on flavor, feel and fire, just the way brisket should be.
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