Finally, Brisket Success!

Kelly Keefe

<p />I have finally managed to get a brisket which lived up to my expectations. The picture doesn't do it justice. Very moist, tender and with an incredible bark on it. And, I might add, sans the sooty taste I usually detect when cooking in the 200°-225° range. Wish I could claim some new secret method, but the truth is I just did it the same old way. Well, there was the sacrifical chicken but the less said about that the better....

Unknown

I've been reading for weeks now about adventures and misadventures with brisket. I'm almost afraid to try one. But if I get my courage up, where is the canonical brisket cooking method described?

KevinH

Rob Lewis,[p]You are probably looking for Elder Ward's recipe. The recipe link is below. Here's the sauce: http://www.biggreenegg.com/recipes/newRecipes/sauces0286.htm
[ul][li]Elder Ward's World Class Brisket[/ul]

stike

Kelly Keefe,
what temp did you do it at?
how big was she, too?[p]...been flirting with the idea of doin' a brisket

Kelly Keefe

stike,
Cooking temp was pretty much rock solid at 225° although it did dip down to 200° for a while after I put the brisket on. That was half a full brisket, it was about 3lbs. Cooking time was 6 hours with a half hour rest wrapped in foil. I messed up when I put the thermometer probe in, probably went too far, so I don't have an accurate internal temp for the meat. [p]Kelly