"I really should make y'all sign a ""no compete"" contract and a ""no disclosure"" statement before I relate this to you but, since I am a needy person from time to time on this site I shall help you all to a better Brisket and do not follow the conventional wisdom. I cooked this one of two and at the party my sauce was offered and there were no takers as the meat was that good by its self and I am not just tootin my own horn.
Take the brisket, and coat with a chipotle rub that you can find at any grocery store. Then use a rub that contains some amount of sugar/brown sugar and coat over the chipotle ( Mrs. Dash makes a great Southwest). Pat the spices into the meats surface before turning to do the exact same on the other side.
Buy a bag of BIG mesquite wood chunks, Wally world carries it. Soak the wood for 24 hours before use, add water after 12 hours.
Start CHARCOAL fire using about 15-20 briquettes. When gray, spread out, place wood chunk on coals and place brisket FAT SIDE UP above the coals. Close grill / smoker and regulate heat to optimize smoke and to keep heat at 190-220 degrees. Most meats reach their maximum smoke retention by 1 1/2 hours including pork over hickory. Two hours worth will however torture your neighbors.
Make sure that the beef briscket is at room temp by the way. It allows the ""pores"" of the meat to open up which absorbs the spice and will allow for maximum smoke retention.
Smoke for 1 and a half hours, adding fresh charcoal, about four or five briquettes, at regular intervals to maintain steady heat. Turn after the first hour but watch the fat dripping and starting a fire. Fat helps the meat retain moisture. Turn the meat after that for about 15 minutes per flip and lay the smoke to it, maintain heat.
Brisket looks like the whole one above or slightly ""blacker"" then comes the secret..................................can't believe I'm doing this.
Get a 4 or 5 foot long piece of Reynolds Heavy Duty foil and wrap the brisket starting at one end of the foil and rolling it and sealing the sides as you go until you have two or three layers of foil on both sides. Place back on grill, add charcoal and open air vents to get temps up to 220-250 degrees and flip the meat in the foil every 30 minutes for about 3 hours.
Remove the brisket from the grill and allow the meat to stand or rest, wrapped for at least an hour before opening. As the meat cools slowly it will absorb some of the juices from inside the foil back into the meat.
I carve it with fat on still and serve it that way too. This is for you guys to amaze your friends or family
I have the equipment to do 6 briskets at a time which allows me the luxury of freezing some with a Food Saver machine.
Good luck and if you do this, please let me know how it turned out for you. If I ever get back in the BBQ business again and you guys tell someone you know my secrets I promise that I will haunt your childrens homes
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