M y name is Corey Bowers, raised in the heart of North Carolina’s Smoky Mountains. Family has always been my anchor. Sixteen years of marriage and four incredible children have filled my life with a love that’s both profound and grounding. Nevertheless, life is not always a smooth path. Our journey took a heart-wrenching turn when our eldest son was diagnosed with stage four neuroblastoma at just two years old. After watching him fight with such courage, my wife was inspired to pursue a career in nuclear medicine, witnessing firsthand the power of medical advancements, which ultimately saved our sons’ life and led us to Houston. A city that would become a new chapter in our story, a perfect spot for her education and if our son were to have a relapse.

My passion for food was ignited early. I immersed myself in the culinary world, starting as a butcher like my grandfather. Training under some of the most respected chefs from the Smoky Mountains to iconic cities like St. Louis. Mentors like Pierre Chambrin, Christophe Fichet, Johannes Klapdohr, Chris Huerta, and Jeffrey Potter shaped my palate and my technique. Their guidance was invaluable.

Leaving the Great Smoky Mountains to move my family to the bustling city of Houston was a tough decision, but it also opened new doors. I’ve had the incredible opportunity to work alongside culinary titans like Tony Vallone, Charles Carroll, and Fritz Gitschner. These experiences honed my skills and prepared me for the challenges ahead developing a versatile skill set that enabled me to successfully lead kitchens at esteemed venues like Ciao Bello, The Country Club of Louisiana, and Messina Hof.

Today, I’m honored to be the executive chef at Willie G’s Seafood in Houston, the first property of Tilman Fertitta. This is a city that has embraced my family and given us a chance to build our lives. I’m eager to build upon Willie G’s legacy and create something truly special.

Any tips or special techniques you use?

It is crucial that you burn clean smoke doing this. It will appear blue in color yet mostly clear. You must use seasoned logs, if they are not dry enough you will produce extremely bitter meat.

What makes this recipe special to you?

Texas Smoked Brisket

What makes this recipe special to you?

I love Texas, this is a Texas staple perfect for fall and winter months.

Ingredients

1 prime brisket trimmed

4 cups coarse black pepper (mix with salt)

2 cup coarse kosher salt (mix with pepper)

2 cups dijon mustard

1 bottle with sprayer with cold water

10 sticks oak

10 sticks pecan

1 large roll butcher paper

Recipe

It is important to execute this recipe in an offset smoker. Depending on the size of the logs, you will want to light and reduce at least 4 logs to coals. Open your vent for the offset, pumping as much air in as possible while your exhaust flute remains wide open. It is extremely important that you burn clean smoke to avoid bitterness, the chimney will appear to be exhale a bluish clear smoke.

Meanwhile, rub the Dijon mustard into the brisket and liberally season with the Pepper & Salt mixture.

Once the smoker is at 200 degrees, place the brisket closer to the chimney exhaust fat cap up. Shut the lid and hold the smoker at a steady pace of nothing higher than 250 degrees. Only adding one log at a time, alternating between oak and pecan.

Occasionally spritz the brisket with a little water to keep the moisture stable on the bark that is forming but making sure only spritz once the bark has formed to avoid washing seasoning away. This will take roughly 6 hours to form.

Make sure to keep the lid of the smoker stays closed, if the temperature becomes too hot in the actual smoker, simply open the fire box.

After about 8 hours, you should have accumulated a nice bark. At this point, to avoid losing the lust of the moist brisket, wrap until fully incased in the paper with no holes. It is important to keep the steam trapped inside.

After a mere 12 hours, depending on the size of the brisket, you should be close to a finished product. Once the internal temperature reaches 195-200 degrees, pull out the smoker and place in a cooler to rest for at least 8 hours, this is not a task for a yeti cooler or similar as it will not dissipate the heat and will allow the residual heat to overcook your brisket.