re: Brisket advice

Since no one else seems to be helping, I am going to give you a somewhat different way to cook your brisket.

You brisket is similar to this one.



Trim it well, or not - your preference.



Rub completely with yellow mustard.



If you have a rub you like, cover it completely with rub. If not dust with garlic powder, onion powder and black pepper.



Smoke it at an open air temp of around 225 on your smoker (with oak chunks) for 2-3 hours. It should look like this after 2-3 hours.



After 3 hours, the brisket should be wrapped in foil and finished in the oven at 225. You can add some BBQ sauce to he top if you like. I thought I had a photo of a foil wrapped brisket, but I can't find one. Put the foil wrapped brisket in a pan so if it leaks, it won't mess up your oven. Finish it there for maybe 3-4 hours. When it finishes you will have this much liquid.



You notice, there is very little fat to contend with, because you trimmed most of it away. This liquid is good stuff. If reduced and a little BBQ sauce added, it makes an excellent topping for your brisket.

If finished at 225, the brisket will hit a good internal temp after 3 hours. If your oven is programmable, have it turn off at 3 hours and leave the brisket there until you are ready to serve it. You can check it if your like, but it will be OK.



The next two photos have less fat trimmed away and you can see a strip of fat across the top of the brisket.





Slice across the grain

This brisket will not have a bark, but it will be tender. It will have plenty of smoked flavor and it will be tender.

Most of all, you can leave it in the oven without any attention while you go and enjoy your daughter's first communion.


If this is not clear, I can answer questions this afternoon.