Brisket report done with BBQ GURU

Chef Arnoldi

BGE set to 225F, Brisket set to 185F - wife & i were invited to dinner at inlaws so i had to put the smoked brisket in the fridge overnight ;>)
It took 9.5hrs for a 6LB brisket.
I sliced it cold on the bias and here are the photos.
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[p][p]Once warned in a skillet it was tender as could be & full of flavor.
the rub i used: Lowery's Season salt slightly, then cowlick rub & turbinado sugar and some Vageta (Croetian seasonings).
(no quantities available, just by eyesight ammounts)

Unknown

Chef Arnoldi,
I have never had Brisket before..How do most eat it? Pulled,sliced...other. Im lookind for a tasty peice of beef to cook up..
Mike

Chef Arnoldi

Carrera85,
i mostly heat it up in a frying pan or microwave if it has alot of fat marbeling & serve it on a sandwhich or with eggs ala "bacon & eggs" only better.
if not marbeling fat i use it as cold cut on a sadwhich.[p]could be used on totilla - for cessadilla, philly cheese sandwhich..... etc