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Old 09-26-2012, 10:24 AM   #15
Knows what a fatty is.
Join Date: 07-29-12
Location: Salt Lake City, UT

I want to thank everyone for their responses and help. I can say this first attempt at brisket was a huge success (although there is room for improvement).

I went with Boshizzle's method of cooking around 300. I did a simple rub of coarse black pepper, sea salt, and cayenne. Once the temp reached about 160 I wrapped it in parchment paper and threw it back on.

In the end the meat was a little drier then I hoped. However, that could be due to the fact it was the lean portion only and a small piece of meat (that and my tastes are always for the fatty goodness).

Mattlsmith is offline   Reply With Quote