Preparation:
You can't mess a brisket up this way. Trust me.
Have your butcher trim a full Brisket for you.
Rub the Brisket with your favorite rub. Garlic Salt if nothing else.
Place on Smoker at 185F + or - 10F for 3 hours.
Take off smoker and wrap in wide foil sealing to hold in moisture.
Lay Brisket FLAT in deep pan to catch grease.
Place Brisket in oven on time bake for 4 1/2 hours at 200F.
If you want to keep messing with your smoker place the foil wrapped brisket back on the smoker and hold your temperature at 200 for 4 1/2 hours.
On slicing: Leave brisket in the foil until fully chilled. Usually overnight in the refrigerator. All meat retains moisture better if sliced after chilling. When warmed back up it will be juicer.
If you have a hungry crew start 7 1/2 hours before meal time and chow down 7 1/2 hours later. Its that simple
I have done well over fifty (50) briskets this way and every one has come out perfect.
WARNING: This brisket will easily fall apart, extremely tender |
