assignmentPREPARATION
Combine together until evenly distributed. Rub into surface of brisket until well coated.
Build a fire in the charcoal pan, using 8-10 lbs. of charcoal.
Light and allow coals to burn until covered with a light ash (approx. 20 minutes.) With coals burning well, carefully add wood chunks.
Place the water an on support brackets.
Fill pan with warm water or marinade to 1" below the rim.
A full pan holds 1 gallon of water and will last 2-3 hours.
Place cooking grill directly on top of the water pan.
Place brisket on grill, fat side up.
Place dome lid on smoker body and allow food to cook.
*Allow at least 1 hour of cooking time per pound.**
After 2-3 hours of cooking, check water and charcoal levels. Opening the lid during cooking allows heat and smoke to escape, making additional cooking time necessary. Remove from the grill, wrap in foil and allow to rest 20-30 minutes. Unwrap and slice perpendicular to the grain. Properly slicing the brisket makes the meat tender.
Combine the ingredients in a saucepan. Heat and mop over brisket during cooking.
Use Brian's Ball Rub over entire brisket. Put in large roasting pan. Cover with foil and bake overnight at 150°. Then next morning, place on smoker. Smoke at or near 350° until temperature reaches at least 190°.
Buy trimmed brisket.
Rinse with clear water and sprinkle with Adolph's meat tenderizer, piercing meat with fork to tenderize.
Use Reynolds Brown N Bag for cooking.
Add 1tsp. flour and chunks of celery, then placing meat on top of celery.
Pour in ½ C water or beef broth and sprinkle on top with 1-2 pkgs. of dry Lipton onion soup mix.
Use plastic tie strip and create slits as directed and place in 200°-225° oven over night.
In morning check for tenderness with a fork.
If still tough, turn oven up to 350° (max) and bake until tender.