I need some advice. I will be, hopefully, cooking my first brisket this weekend. It is 11 pounds, so I would like to ask for some info. Any suggestions on recommended temps, cook times, and, if you feel generous, rubs or injections to use.
Thanks in advance.
09-17-2010 09:35 PM
What is your plan at this point. Maybe it will be spot on. The brethren will help if we can.
09-17-2010 09:37 PM
This process is my vote. It's a great brisket cooking process from PatioDaddio -
Thanks for the links guys. I was thinking, prior to looking at these, of cooking it at about 250 degrees for somewhere between 9 and 12 hours. I was going to use, don't shoot me here, lawry's poultry rub for a seasoning to sprinkle all over it. I really like the flavor of that stuff. Thank you for your help, and if you have any suggestions please shoot them my way.