What happens when you get brisket fever?
Allow me to explain, I never placed brisket in the same category as pulled pork. I even told my friend who doesnít eat pork that he just has to accept the fact that brisket will never, ever taste as good as pulled pork. And he will always have to take a back seat to the almighty pulled pork on a potato bun with slaw and Carolina vinegar sauce. (Iím getting hungry now)
And then I had the brisket at Fette Sau. I know I have been bragging about this place and wrote a thread about it, but it was an eye opener. From that day on, I now place brisket tied with the swine! (I had a revelation, but I didnít lose my mind)
So here I am reading threads upon threads on brisket and how to make an unforgettable meal. I decided I was going to start from the beginning and not cut any corners. I am treating this meal as a skill and not a recipe. So I start with the Master of Funk and his suggestion to oven cook and foil a flat. And I said ok that will be my next brisket. Just as he suggested so I can learn this art.
And then my friend buys me a whole packer from CreekstoneFarms.com BTW it happens to be the same place Fette Sau gets their beef. So now what do I do, I have no choice but to smoke this bad boy.
Now that you know the story here are the facts. I believe I read that Creekstone ships the same day the animal is butchered. I received the packer Thursday the 15th and the invoice date was 3/14/2012. The packer is shrink-wrapped (the plastic does NOT feel like the strong crypto wrap but seems air tight) the beef itself feels frozen, but it could be from the dry ice that it ships with. Currently I have it stored in my garage fridge.
I know I read a thread in regards to wet aging brisket for something like 20 days or so. Should I do this? If yes I have plenty of time to get a game plan with the help of the brethren.
But if the answer is no Iím going to fire up the UDS this weekend. Regarding the cook since I am using an UDS I will be cooking fat cap down. Should I use some sort of pan under the brisket with liquid or sand? Or should I smoke it in a pan? I have never used anything in my UDS in the past.
Rub? I have some Bovine Bold that is waiting to be used on something like this or do I go and use just Salt and Pepper like the Master of Funk suggested. I have no problem with using just S&P especially after reading that the best places in Texas use only S&P.
What about injections? Cooking time and grate Temp? Do I foil or perhaps use red butchers paper? I really do not want to fark this $80 packer up. Any help to the answers on this post is greatly appreciated also if anyone wants to point out a thread that perhaps I missed I would love that as well. As always thank you in advance.
If any chance Matt Lang you are out thereÖ please shed some light