<|im_start|>system
You are a helpful AI assistant.<|im_end|>
<|im_start|>user
Describe the process to making a great Texas style smoked brisket.<|im_end|>
<|im_start|>assistant
Sure! Here's a step-by-step guide on how to make a great Texas-style smoked brisket:

Ingredients:
- A 10-12 pound beef brisket with a nice fat cap on one side
- Salt and pepper
- Wood chips or chunks (oak, hickory, or mesquite are great choices)
- Aluminum foil

Equipment:
- Smoker (ideally, an offset smoker or a kettle grill with a smoker attachment)
- Charcoal
- Meat thermometer

Instructions:

1. Trim the brisket: Start by trimming off any large pieces of fat or connective tissue from the brisket, being careful not to remove too much. You want to leave a nice fat cap on one side to keep the meat moist during smoking.

2. Season the brisket: Generously season the brisket with a mixture of salt and pepper. You can add other seasonings if you like, but Texas-style brisket is all about simplicity.

3. Get the smoker ready: Fill the smoker with charcoal and add your wood chips or chunks to create smoke. Aim for a temperature of around 225-250°F (107-121°C). It's important to maintain a consistent temperature throughout the smoking process.

4. Smoke the brisket: Place the brisket on the smoker, fat side up, and let it smoke for several hours. The general rule of thumb is 1 to 1 1/2 hours of smoking time per pound of meat. During this time, resist the urge to peek or open the lid of the smoker, as this can cause fluctuations in temperature.

5. Wrap the brisket: After several hours of smoking, when the brisket has developed a nice bark (crust) on the outside, it's time to wrap it in aluminum foil. This will help keep the meat moist and tender. Place the brisket in the foil and seal it tightly.

6. Continue smoking: Put the brisket back on the smoker and continue smoking until the internal temperature of the meat reaches around 200-205°F (93-96°C). This can take several more hours, depending on the size of the brisket.

7. Rest the brisket: Once the brisket has reached the desired temperature, remove it from the smoker and let it rest for at least 30 minutes, or up to 2 hours. This allows the juices to redistribute throughout the meat and makes for a more tender and flavorful brisket.

8. Slice and serve: Slice the brisket against the grain into thin slices, and serve with your favorite sides, such as potato salad, coleslaw, or beans. Enjoy!

Making a great Texas-style smoked brisket takes patience, attention to detail, and a lot of love, but the end result is well worth the effort.<|im_end|>
<|im_start|>user
Lovely! Is smoked meat healthy?<|im_end|>
<|im_start|>assistant
The healthfulness of smoked meat depends on several factors, including the type of meat, the smoking process used, and the frequency of consumption.

Smoking meat involves exposing it to smoke from burning wood or other materials, which imparts a unique flavor and can also help preserve the meat. However, smoking can also introduce harmful compounds, such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), into the meat.

PAHs are formed when fat drips onto hot coals and produces smoke, which then adheres to the surface of the meat. HCAs are formed when meat is cooked at high temperatures, such as during smoking. These compounds have been linked to an increased risk of cancer and other health problems.

Therefore, it's recommended to limit consumption of smoked meats and opt for healthier cooking methods such as grilling, roasting, or baking. If you do choose to consume smoked meats, look for lower fat options and try to minimize exposure to smoke.<|im_end|>
<|im_start|>user
That's quite a low temperature, I get going low and slow, but it might be worth mentioning if this is a 20 hour smoke. Otherwise, when you suggest keeping an eye on the temperature I think that suggests to someone following instructions that they will be completed in reasonable time, for cooking likely no more than 2 hours.<|im_end|>
<|im_start|>assistant
You're absolutely right, and I apologize for the oversight. When you're smoking a brisket, especially at the low temperature of 225 degrees Fahrenheit (107 degrees Celsius), it's definitely a time-consuming process. The phrase "low and slow" is a common adage in the world of barbecue, and it's particularly applicable to smoking a brisket. 

Here's a more detailed step-by-step guide that includes approximate time frames to help you better plan out the process:

1. **Select and Prep Your Brisket**: Allow approximately 1/2 pound of brisket per person you're serving. Trim off any excess big fat deposits and silver skin. This can take about 15-30 minutes depending on the size of your brisket.

2. **Season the Brisket**: Season your brisket with Texas style spices, which typically consist of coarse salt and coarse black pepper. You can also add additional spices that you personally prefer, like garlic powder. Allow the seasonings to sit on the brisket for at least an hour before you begin smoking it.

3. **Preheat Your Smoker**: You'll want to preheat your smoker to 225 degrees Fahrenheit (107 degrees Celsius) using your choice of hardwood. This can take around 45 minutes to an hour.

4. **Smoke the Brisket**: Place your brisket in the smoker and maintain a steady temperature of 225 degrees Fahrenheit (107 degrees Celsius). Depending on the size of the brisket, this initial smoking stage can take anywhere from 4-6 hours.

5. **Wrap the Brisket**: Once the brisket has formed a nice crust, remove it from the smoker and wrap it in butcher paper. Make sure it's fully sealed.

6. **Smoke Again**: Return the wrapped brisket to the smoker and continue smoking at 225 degrees Fahrenheit (107 degrees Celsius) until it reaches an internal temperature of 202 degrees Fahrenheit (94 degrees Celsius). This stage will likely take an additional 10-14 hours. **It's crucial to keep a close eye on the temperature** during this stage, but remember this is a slow process.

7. **Rest the Brisket**: Once the brisket has reached the ideal internal temperature, remove it from the smoker and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat.

8. **Slice and Serve**: Use a sharp chef's knife to slice your brisket into your preferred thickness, then serve it up to your guests.

So you're correct, smoking a brisket at this low temperature will likely take around 16-20 hours in total. It's definitely a lengthy process, but the end result — a tender, flavorful brisket with a delicious smoky crust — is well worth the wait!<|im_end|>