Nature boys brisket???????

Bordello

How did that brisket turn out??????? Can you give any details about the cook????? I would love to try one sometime.
Thanks for any info given.
New Bob

bdavidson

New Bob,
Delicious, as usual:
[ul][li]Nature Boy's Brisket[/ul]

Bordello

bdavidson,
THANK YOU.
New Bob

Nature Boy

New Bob,
I was pleased with the brisket this year. It was glistening with juices, and very tender. Thanks to bd for the comments![p]I did not do a marinade this year....just a rub. The recipe Brad posted pretty much explains the way that I cook chunk-o-chests. 250 indirect all the way to 190 or so internal (or fork tender).[p]For the eggfest, I did the brisket it 2 stages. First stage I cooked it just past the plateau, and pulled at 165, then wrapped in foil and refrigerated. At the fest I reheated at 250-300 until it was "polder probe tender"....which ended up being about 170. No foil needed.[p]When you choose your brisket, look for one with a full coverage of fat cap on one side. I score the fat in a diamond pattern, just cutting down to the meat. This seems to help the penetration of the rub...or marinade. This year I cooked a USDA Choice, Angus beef....yet I have had good results with "Select" meat (it just takes longer to cook).[p]The important thing to remember is that no 2 briskets cook the same. I have had some finish in 1.5 hours/lb., and then up to 2.5 hours/pound. I plan on trying to inject one sometime.[p]Overall it is one of my favorite things to cook, and it is not nearly as difficult as some folks make it out to be. No other cuts of beef have that same flavor. Keep us posted! You doin' one soon??[p]Cheers!
NB

Bordello

Nature Boy,
Thanks so much for the update, I will try to do one sometime next month. I'm still early on in the learning curve and have a tendency to over cook. That is why I thank all of you for your support.
A not very good cooker, but improving.
New Bob