Need good brisket recipe and some pointers

Unknown

I Just purchased a flat cut brisket of about 6 1/2 pounds. Although well marbled it does not have a great deal of external fat.[p]This will be my first attempt at this "sacred cow".[p]Any pointer or recipe/ marinades would be greatl appreciated!!

Unknown

Daniel,
I cooked a 6.5 lb brisket today. I covered the brisket with Cow Lick rub and brown sugar and started it about 6am this morning running at a 230 degree dome temperature and took it off at 3:30 this afternoon. I immediately wrapped it in heavy duty foil and poured a can of Swanson's Beef broth in with it. I then wrapped the package in a towel and put it in the fridge until about 5pm. It was still nice and warm when I removed it, I then poured the broth (which had been flavored nicely by the brisket) into a sauce pan and added a can of Campbell's Cream of Mushroom soup and a little salt and pepper. Made some egg noodles to put the sauce over and some brussel sprouts. It was truly excellent! The meat is juicy and falling apart tender. Try it once![p]Regards,
Chuck Lane

nikkig

Chuck Lane,
Why did you put in in the fridge? Wouldn't it be better to put it in a cooler, so it would stay hotter?[p]~nikki

Unknown

nikkig,
I wouldn't have normally put it in the fridge but I didn't expect it to be there all that long. I wanted the meat to cool down some and let the juices set anyway. You're right though, for a longer setting time it would be better to stick it in a cooler. Anyway, it was great![p]Regards,
Chuck Lane