Looking to cook a brisket using excellent packer cut (Humphreys lump) this week. Want to start at 6AM for 7PM dinner.
Trying to keep it as SIMPLE as possible. Past attempts yielded poor results (too dry, weird texture).
1-Crispy outside, moist but not too rare inside.
2-Avoid all (as much as?) Carbs, sugars, gooey stuff as possible.
3-Simple to prepare and egg to avoid drama of repeating if it comes good.
Please keep in mind that I'm an egg novice.
Thanks to ALL in advance!