Brisket

Unknown

I finally bought a whole brisket to cook this weekend. Now I can't find the recipes I remember reading. Can someone point me to the proper link?[p]Thank you.[p]Rocky

Chuck

<p />rocky,[p]The photo is of a 14lb brisket, below 2-8 lb butts, at the beginning of a 20 hour cook. I rubbed the brisket with some Butch's magic dust the night before. Went at about 225* dome temp for most of the cook upped it to 250 for the last 4 hours. Cooked it to 195* internal temp using hickory chunks. By far the best brisket I have ever cooked, I'll always do a whole one in the future. Good luck.[p]Chuck

ravnhaus

rocky,
Here is how I did it.

[ul][li]1st Brisket[/ul]

ravnhaus

Sorry!
Try this.[p]
[ul][li]brisket[/ul]

char buddy

ravnhaus,[p]I've never done a brisket in three years of egging. Nothing against'em, just never got around to it.[p]after that photo essay - I've decided it's time to take the plunge. [p]I'm curious - tell me more about that ziegen whatever beer you're drinking.[p]cb

Steve-O

ravnhaus,
Wow - another great photo documentary of a great cook. It makes my mouth water. I am going to tackle a brisket as soon as I get up my nerve.