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Unread 07-07-2008, 08:17 PM   #1
JD McGee
somebody shut me the fark up.
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Default New (for me) Brisket Technique...

So...I've been reading Mrs. JD's July issue of bon appetit titled "The BBQ Issue". There is an article titled "brisket, low & slow" that's a pretty good read. The recipe I'm interested in doing this weekend is a Southwestern brisket with ancho chile sauce.

The recipe calls for a 5 to 5 /12 lb flat with 1/4 to 1/2 in fat cap...

Apply the rub 2 - 24 hours in advance, wrap with plastic wrap, place in fridge...

Fire up the smoker (hickory or oak smoke woods) to 250...

Place the brisket (fat side up) in a disposable aluminum pan for the first 3 1/2 hours (or 160 internal temp) then wrap in two layers of HD foil...smoke for another 1 1/2 hours ( to 190 internal temp)...let rest on a baking sheet for an additional 1 to 2 hours before serving.

Your thoughts?
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