Pertnear’s thread on “Speed Brisket” got us craving some. My butcher had a nice one. We had a day of work planned in the house, so perfect project.
Took a full size 16# brisket, split in half and saved the big point for later. I trimmed and rubbed the flat with Dijon mustard and a little applewood liquid smoke, and my own blend of spices. brown sugar, season salt, coarse ground black pepper, garlic powder and just a little onion powder, some paprika and pinch of cumin. Rested 12 hours overnight in butcher paper, and let her rip in the morning.
Started at 300 degrees for 6 hours, tented with heavy-duty foil and a half-inch of water bath/liquid smoke in the pan, and then unwrapped at 325 degrees for the final 30 minutes. Internal temp right at 190 out of the foil, and 200 finished dry. Wrapped it up, and rested a bit in the cooler, and set the table while we were waiting. Pintos, grilled onions for me, and salad, with a Coke.
Hope it’s edible!!! If not, I got plans for brisket and beans tomorrow.
Super tender, cut with a fork! Could have gone with 250 degrees, or only 5 hours instead of 6, but man, was it good.