I know everyone in Texas can cook a brisket. This is just how we cook them. I didn't take pics nor have the exact recipe to follow. I was told one of best brisket I have cooked ever.
Here is what we did:
Bought a semi trimmed brisket
Aged the brisket @ 2weeks in fridge
2days before plan to cook, brined the brisket in "bouyon water and Chupacabra Brisket Rub" for 2 days.
fired up the pit with half bag "B&B Comp. Charcoal and pear burner. "No Lighter Fluid'!!!!!!
I put the brisket on after coals lit. (I forgot to add Dry rub) then added Pecan and Cherry wood chips to the fire
with the high winds, pit stayed @ 275-300.
After 3.5 hours, I wrapped the brisket in butcher paper and foil.
Placed it back on for 3 more hours to reach at 201 degrees.
At this point, I pulled it and placed in hot box to rest.
I pulled the brisket out after 2hours of resting.
Below it links to videos. Hope ya'll like.
Longer Video:
Short Video:
Here is what we did:
Bought a semi trimmed brisket
Aged the brisket @ 2weeks in fridge
2days before plan to cook, brined the brisket in "bouyon water and Chupacabra Brisket Rub" for 2 days.
fired up the pit with half bag "B&B Comp. Charcoal and pear burner. "No Lighter Fluid'!!!!!!
I put the brisket on after coals lit. (I forgot to add Dry rub) then added Pecan and Cherry wood chips to the fire
with the high winds, pit stayed @ 275-300.
After 3.5 hours, I wrapped the brisket in butcher paper and foil.
Placed it back on for 3 more hours to reach at 201 degrees.
At this point, I pulled it and placed in hot box to rest.
I pulled the brisket out after 2hours of resting.
Below it links to videos. Hope ya'll like.
Longer Video:
Short Video:
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