Brisket.....point, flat, whatever works for you
for the marinade,
1 T garlic salt, celery salt, seasoning salt, onion salt (yes its salty...think corned beef aged shorter...or if you're a health nut change that big T to a little one.)
3 T liquid smoke or rely on your hickory chunks if you're a purist, worchestersire sauce, 1/2 c peanut oil, 1 c water
marinade for at least 3 hours
when finished, pat dry,
rub 2 T fresh minced garlic, 1 t-T freshly cracked black pepper, dust with onion salt
cut 4 T butter into thin slices, put on top of brisket. Slow smoke at 200-250 1-1.25 hours per lb or until internal temp reaches 190-195
cover with tinfoil and let rest 1-4 hours
Being a tougher cut of meat brisket contains a relatively large amount of collagen, which only renders to gelatin form (hence the tenderness) after cooking for a long period at a low temperature by which time most juiciness has already squeezed out. According to a study performed by the American Test Kitchen in which professional taste testers sampled brisket, the most appealing texture and tenderness for brisket is achieved at an internal temperature of 200-210 degrees, albeit this temperature also renders the brisket "driest". In my experience the flat usually suffers where as the point has plenty of fat to keep it nice and juicy.
This is why bbq sauce is typically paired with brisket, to add " manufactured juice".
for the marinade,
1 T garlic salt, celery salt, seasoning salt, onion salt (yes its salty...think corned beef aged shorter...or if you're a health nut change that big T to a little one.)
3 T liquid smoke or rely on your hickory chunks if you're a purist, worchestersire sauce, 1/2 c peanut oil, 1 c water
marinade for at least 3 hours
when finished, pat dry,
rub 2 T fresh minced garlic, 1 t-T freshly cracked black pepper, dust with onion salt
cut 4 T butter into thin slices, put on top of brisket. Slow smoke at 200-250 1-1.25 hours per lb or until internal temp reaches 190-195
cover with tinfoil and let rest 1-4 hours
Being a tougher cut of meat brisket contains a relatively large amount of collagen, which only renders to gelatin form (hence the tenderness) after cooking for a long period at a low temperature by which time most juiciness has already squeezed out. According to a study performed by the American Test Kitchen in which professional taste testers sampled brisket, the most appealing texture and tenderness for brisket is achieved at an internal temperature of 200-210 degrees, albeit this temperature also renders the brisket "driest". In my experience the flat usually suffers where as the point has plenty of fat to keep it nice and juicy.
This is why bbq sauce is typically paired with brisket, to add " manufactured juice".