Good brisket recipe please?

Deetwood

nm

Cornfed

Deetwood,[p]Trim brisket to encourage even cooking. Rub liberally with Cow Lick and turbinado sugar. Cook at 225-250* grill level temp over wood of choice until an internal temperature somewhere above 180 is reached. Wrap in foil and put in a cooler or warmer for a couple hours. Slice, serve, enjoy![p]Later,
Cornfed

StubbyQ

What is Cowlick and where do you get it? As for brisket, I did one Tuesday. Mustard, rub, 300° for 3 hrs., cover 2 hrs, let stand 20 min., slice and eat.

WessB

StubbyQ,
Our very own Nature Boy and BBQfan1 make it....heres the link.[p]Wess
[ul][li]DizzyPig[/ul]

Cornfed

StubbyQ,[p]This is a cowlick:
http://www.hairboutique.com/tips/tip532.htm[p]Also, there is a delish rub called cow lick developed by the dizzy pig folks which you can find at the link below:
http://www.dizzypigbbq.com/[p]Later,
Cornfed

Char-Woody

Cornfed, hey, that was good...(smile) There are apparently two types of brisket..Stewed roast style and smoked BBQ style. And as many flavors as ice cream.
And trimmed points, trimmed flats, and trimmed whole. Its interesting to ponder what the real deal was in some of these postings.
Way back on the ranges of South Dakota, there were places called CowLicks...I think NB probably picked up on that one..Other cattle raising range lands as well. These were identified by the carvings in hillsides where the cattle would like the ground for deposits of minerals they needed.
The would wear a large surface of the side of the hill away.
Thus a Cow Lick~~ Buffalo too.
C~W

tstick

Deetwood, Cook/smoked an 8.5 lber today. Kept the Egg @250 for 12 hours. it was great. tstick