PsiNyde
Well-Known Member
Paramecium said:Ya, wrap it when it hits the stall or you will be there all week. Seriously though, trim it to about 1/4" of fat and put the fat side down and when it stalls out pull it and wrap it with a little beef broth in the foil and throw it back on. If you have a syringe inject it with beef broth, not low sodium either, the real stuff. Cook it to about 200-205 and let it rest in the oven for a couple of hours at 170 when it is done.
Cook temp on brisket doesn't seem to be set in stone, I do mine around 275 just to get them done sometime this century. 275, wrap to push through the stall and then rest in the stove you will be styling, inject and you'll be the man.
Also don't slice it until your ready to eat and look up the proper way to cut it, Cut against the grain and you'll have some juicy tender goodness that everyone will love. Makes for great sandwiches.
Smoking meat is more art than science. Do it with just a good old fashioned wood fire, a whole unadulterated brisket and patience. It takes a good 12-18 hours, but it is oh, so worth it.