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Did a brisket today

edited 10:49PM in EggHead Forum
I developed a taste for another brisket as I haven't done one in a while so went to the grocer and picked up a nice 6 pounder. Dug around in the December archives and printed out the meal posted by Elder Ward and thought I'd toy around with the fixin's. I decided to stay with the cooking method of 230* on the V-Rack over a drip pan that has served me well in the past. I soaked the meat in beer over night then used a modified version of the rub posted by Elder in his "World Class Brisket" post. I made the beans as posted by Tanker Tim in my new 5 quart duch oven and a big ole pot of Jasmine rice on the side. I used the sauce that Elder had included without alteration. Added slaw and garlic bread to the menu as well.[p]A fantastic meal all the way around. The brisket smoked a total of 9 hours to nail the preset Polder of 197* (adjusted for barometric pressure at 200*). It was absolutely fork tender, moist and very tasty. [p]I did not make any pictures for y'all this time as I think you need to try this first hand to appreciate it. The combination of foods were really a compliment to each other and the over all meal worked quite well.[p]Well wishes to all![p]Bob


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