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Date Posted: 15:33:33 11/08/01 Thu
Author: Grill Chef
Author Host/IP: syr-24-92-237-68.twcny.rr.com / 24.92.237.68
Subject: Re: brisket
In reply to: reg 's message, "brisket" on 10:57:33 11/08/01 Thu

Cover it with beef or pork fat, a good mustard base and a rub. If it is really lean, rare in black angus, lard it with fat. If you have no fat, bacon slices work well. I like to put butts over my brisket so they drip on to the brisket. You might want to spritz often with a apple juice or other spritz. I don't mop, but spray insted. I let it smoke a few hours to set the rub before I spritz it. Another trick is to inject apple juice into the meat. It will cook quicker so you need to watch it.

Also you can smoke it a few hours and wrap in plastic wrap to seal it up. Wrap then in foil and continue cooking. Adding some apple juice, bullion, and/or Dr. Pepper works well also. Don't use diet soda, will ruin the meat texture.
I unwrap and smoke for an additional half hour or so to dry the surface and firm up the bark.

Good Luck and have fun
Stu

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Replies:

  • Re: brisket -- Bigj, 16:43:34 11/08/01 Thu
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