MMMMM BRISKET!!!

[jeff lowe]

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!

 

[Jim Minion]

Try one without foil and the oven, cook the same size brisket for 7 to 8 hours and it will taste different. At 165? it is still rendering fat at a high rate, so if you don't foil the brisket does not stew in it's fat. The fat is rendering, it will keep the meat moist and there is a real difference in texture.
Jim