Due to request, I am posting my brisket recipe.
It is rather involved, but it is tweaked to produce the most tender, juicy, and tasty brisket ever.
Here it is for all to enjoy...
Start with 1 whole (attached flat and point) untrimmed ("Packers Cut") large (9-14 lbs.) beef brisket. Do not use pre-packaged brisket or trimmed brisket.
STAGE 1:
Mix the following as marinade:
3 cups of red wine
1 cup of white vinegar
1 cup apple juice
1/2 cup Worcestershire sauce
2 tablespoons garlic salt
2 tablespoons onion salt
1 tablespoon black pepper
Place brisket in a non-reactive pan, and pour marinade over meat. Cover and refrigerate for 8 hours. (If meat isn't totally submerged in marinade, either make more, or flip brisket half way through.)
STAGE 2:
Remove brisket from refrigerator and marinade, and let stand to room temperature. (2 hours)
Mix the following as a rub stage:
1/3 cup paprika
4 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1-1/2 teaspoons white pepper
1 teaspoon cumin
Remove middle and top sections of the Weber Smoker, and start 12-15 lbs of good charcoal in the bottom as directed. Leave bottom vents open.
Using a basting brush, coat the entire brisket with yellow mustard, and heavily dust with the rub.
Once all the charcoal is gray, add about 6-8 pieces of Mesquite wood, about the size of small baseballs, with all bark removed. Allow wood to fully catch fire, and assemble the smoker.
Add 3 quarts of cold water to the water pan, close bottom vents, and close the lid. You made use the top vent to temper the temperature down to 210 F, but open the top vent fully at that point, and leave fully open for the rest of the cooking procedure.
Place brisket on lower rack WITH FAT SIDE UP. Cook at 210 F for 1 hour per pound, strictly regulating the temperature using the bottom vents. Keep lid on at all times, and do not exceed 220 F.
STAGE 3:
Mix the following as a liquid stage:
2 cups apple juice
1/2 cup grape juice
Place liquid stage in a spray bottle, and baste brisket every 2 hours during cooking time.
Be sure to check water pan every few hours, and add hot water as needed.
STAGE 4:
Remove brisket from smoker, and place on two (doubled) large pieces of aluminum foil, with the edges turned up. Add remaining liquid stage to brisket, and wrap tightly.
Return to top rack of smoker, and cook for 4 hours (at same temperature, 210-220*F.
STAGE 5:
Remove brisket from smoker, and remove from foil.
Return to top rack of smoker, and cook for 2 hours.
STAGE 6:
Remove from smoker, and let stand for 20 minutes before serving. Slice against the grain and serve stacked high on buns, or pulled with your favorite sauce. Goes good with baked beans, and cole slaw.
It is rather involved, but it is tweaked to produce the most tender, juicy, and tasty brisket ever.
Here it is for all to enjoy...
Start with 1 whole (attached flat and point) untrimmed ("Packers Cut") large (9-14 lbs.) beef brisket. Do not use pre-packaged brisket or trimmed brisket.
STAGE 1:
Mix the following as marinade:
3 cups of red wine
1 cup of white vinegar
1 cup apple juice
1/2 cup Worcestershire sauce
2 tablespoons garlic salt
2 tablespoons onion salt
1 tablespoon black pepper
Place brisket in a non-reactive pan, and pour marinade over meat. Cover and refrigerate for 8 hours. (If meat isn't totally submerged in marinade, either make more, or flip brisket half way through.)
STAGE 2:
Remove brisket from refrigerator and marinade, and let stand to room temperature. (2 hours)
Mix the following as a rub stage:
1/3 cup paprika
4 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1-1/2 teaspoons white pepper
1 teaspoon cumin
Remove middle and top sections of the Weber Smoker, and start 12-15 lbs of good charcoal in the bottom as directed. Leave bottom vents open.
Using a basting brush, coat the entire brisket with yellow mustard, and heavily dust with the rub.
Once all the charcoal is gray, add about 6-8 pieces of Mesquite wood, about the size of small baseballs, with all bark removed. Allow wood to fully catch fire, and assemble the smoker.
Add 3 quarts of cold water to the water pan, close bottom vents, and close the lid. You made use the top vent to temper the temperature down to 210 F, but open the top vent fully at that point, and leave fully open for the rest of the cooking procedure.
Place brisket on lower rack WITH FAT SIDE UP. Cook at 210 F for 1 hour per pound, strictly regulating the temperature using the bottom vents. Keep lid on at all times, and do not exceed 220 F.
STAGE 3:
Mix the following as a liquid stage:
2 cups apple juice
1/2 cup grape juice
Place liquid stage in a spray bottle, and baste brisket every 2 hours during cooking time.
Be sure to check water pan every few hours, and add hot water as needed.
STAGE 4:
Remove brisket from smoker, and place on two (doubled) large pieces of aluminum foil, with the edges turned up. Add remaining liquid stage to brisket, and wrap tightly.
Return to top rack of smoker, and cook for 4 hours (at same temperature, 210-220*F.
STAGE 5:
Remove brisket from smoker, and remove from foil.
Return to top rack of smoker, and cook for 2 hours.
STAGE 6:
Remove from smoker, and let stand for 20 minutes before serving. Slice against the grain and serve stacked high on buns, or pulled with your favorite sauce. Goes good with baked beans, and cole slaw.