2nd attempt at a brisket

Wardster

I'm going back after the brisket. My first attempt proved to be mighty tough. Thought I had cooked it slo and low enough, maybe not. Can anyone provide me with some detailed instructions on how to get this thing right? Rubs, sauces, sides? Do I ask my butcher to cut me one with as much fatcap as possible?
Thanks

Porkchop

boy, are you gonna get bunches of different answers! are you doing the whole brisket, or just a flat? what did you do your first attempt?[p]my usual method is to go whole brisket, rub with a 1/2 c. sugar, 1/2 c. salt plus spices type rub, then put it on at 250 dome for at least 14 hours for an average size brisket. i don't have one of them fancy polder things, so i just let it go like that til it's done. i don't trim either. in fact, after it gets done, i leave the fat on when i start cutting the flat end. the point gets pulled off, cleaned, and goes back in til it hits like 200, then gets chopped.[p]e-mail me if you would like more in-depth, etc.

Unknown

Wardster,
I cover the brisket in Dizzy Pig's Cow Lick rub (get some of this stuff if you don't have it!!) and brown sugar the night before. Then I cook it low and slow until it's about 190 degrees internally(about 9 hours or so for a 7 pound brisket). Take it off the egg, double wrap it in tin foil, pour about a cup of beef broth into the wrap with it, cover it with a towel and keep it in a warm place for an hour or so. Then pour the broth into a saucepan and add a can of Cream of Mushroom soup and a little salt and pepper. Boil some egg noodles, cover with the sauce and slice up some brisket. It'll melt in your mouth.[p]For lunch the next day, lay out a few slices of brisket, cover with a slice of provolone cheese and microwave it for a few seconds to melt the cheese. Put some mayo with a little fresh ground pepper on your favorite bread and add the nuked brisket. The ultimate sandwich![p]Regards,
Chuck Lane