My, oh my!!!!

JSlot

Well, I've been practicing up for heading out onto the competition trail in a much more active manner. With that in mind, I put on a brisket last night. OH MY GOODNESS!!! By far, the best look, taste and texture I've done to date.[p]First, I rubbed the 11 lb. brisket with mustard and coated it with Tony Chechere's seasoning. Put it on last night at about 6:45pm. Cooked between 230-250° until I pulled it at an internal temp of 198° where the flat meets the point. It came off about 6:00am. That's roughly an hour per pound for this one.[p]One thing I did differently is that I mopped this one. Oh, wait, I did try another major change, too. After reading Ray's method in The BBQ'er, I went with it. At least I think it was his method. Anyway, I started the brisket with the fat side down for 4 hours. I then flipped it and began mopping every 1½ hours with the following mop I concocted:[p]½ cup water
6 oz. beer
3 beef boullion cubes
3 T. onion powder
1 T. dried minced onion
¼ stick butter[p]I simmered the mop for 30 minutes and then left on warm the rest of the night. The smell of that mop is enough to make you slap yo' momma!! If you wanted to cut down on the salt some, use one less boullion cube.[p]I'm cooking a Beaufort stew for about 20 folks tonight and I bought a case of fresh picnics (59¢/lb.) today and I'll put a couple of those on tonight as well.[p]Hope everyone is having a great weekend!!!!!![p]Jim

tn slagamater

JSlot,Brisket is sooo good.:~) How often did you mop it? I need to try this technique, thanks for posting it!!

JSlot

tn slagamater,[p]I mopped it every 1½ hours after turning. I just took a sample to some friends and they ordered 4 briskets on the spot for a wedding reception. Must be good stuff![p]Jim

Unknown

tn slagamater,
He mopped every 1.5 hour...........

QBabe

JSlot,[p]That sounds so good! Brisket is something I haven't mastered yet. Looking forward to trying this out...thanks for sharing![p]Tonia
:~)