I did my second ever brisket. It was a very small one about 4 -41/2lbs. I marinated it in worcestershire sauce and root beer overnight. Minion method and full brinkmann water pan. I got the temp to 225 and cooked for 4 hours until the temp got to 165.
Took it out , foiled and put into a 300 oven for about 2 hours ( I left to do errands) came back and the internal was 210 and I pulled it out and sliced it.
WOW!!! That's what brisket is supposed to taste like, huh? I wish I had gotten back earlier, I would have pulled it at 195 or 200, but it was still fantastic!!!
Thanks to all and especially Chris for having the QUICK recipe for brisket on his site!
Took it out , foiled and put into a 300 oven for about 2 hours ( I left to do errands) came back and the internal was 210 and I pulled it out and sliced it.
WOW!!! That's what brisket is supposed to taste like, huh? I wish I had gotten back earlier, I would have pulled it at 195 or 200, but it was still fantastic!!!
Thanks to all and especially Chris for having the QUICK recipe for brisket on his site!