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.

“Hope it’s edible”

Look what ya did Pertnear!

As always Blank, absolutely WOULD throw down on that meal! Nice

Greatness.

A very nice looking drama free brisket

Blank, your cooking always turns out nice, with great presentation in your photos.

Do you or did you cook for a living, chef, etc?

Just my .02,
LeonCarr

Thanks guys, glad you like looking at food. Heck no, I just like puttering in the kitchen, and hate doing dishes. I think that start to finish, meals aught to take about 60 minutes, and I try to pick things that are good, without a lot of overkill. Love cooking in deer camp too!

The wife and I worked out a deal 42 years ago, that if I kept her fed good, then she'd keep me.

Looks good