Preparation:
I buy 8 to 12 pound cryovac Briskets the morning before I am cooking I cut a small hole in the sack and pour into it about a cup to cup half of Willingham Marinade and a 1/4 cup of Balsamic Vinegar and about two cups of Dr Pepper.
Cover the hole with Duct Tape, Refrigerate for 24 hours turning and rubbing it about each four hours, next morning open sack and remove Brisket and pat dry, let set in air for about a half hour and then rub it good with Willingham Dry Rub and let set till fire in ol barrel is ready, until I can hold my hand over the grill for a minute to minute half put brisket on fat side up and after about four hours. Turn it over and add some more coals if needs. Check about each hour and try to keep heat about the same after four hours turn fat side back up and if you wish you may then make a mop sauce of beer, DR Pepper and red pepper and mop each 30 or 45 minutes for next two or three hours, remove brisket and let cool and firm up so it will slice nice, I like it dry, but some folks want it wet, so we use a Texas Tomato base sauce or Willingham BBQ Sauce or any one of 1/2 hundred more sauces out there, oh yes a time or two I have used
some of that there Yankee sauces too, Father forgive me. |
