Paul - Thanks for your very kind comments. Here is the 30,000 foot view.
Package weight: 10.25 lbs
Trimmed weight: About 8.25 lbs
I seasoned it with
Cow Cover rub from Kosmo's Q (commerical) and refrigerated it
overnight (about 12 hours).
I fired up my UDS at 375* with a blend of Kingsford Competition, Kingsford blue
bag, mesquite lump and some cherry chunks. I've found that this works
exceptionally well for brisket.
The brisket went on, fat-side-down for two and a half hours. At that point it
was at 162* in the flat (just before it overlaps the point).
I drizzled both sides with honey as I wrapped it (fat side up) in a double-layer
of heavy-duty foil. I also added about 1/2 cup of beer to the foil.
It went back on the cooker for an hour.
At this point the temp was 198 in the same place on the flat.
I unwrapped it and combined the foil liquid with 1/3 cup Cattlemen's Original
sauce, 1/8 cup brown sugar and three tablespoons of cider vinegar.
I mopped both sides and returned it to the cooker.
I flipped and mopped both sides twice at 10-minute intervals.
That's it!
Since this was a graduation gift I didn't get to sample it. However, the guys that
I gave it to said it was the best brisket that they had ever tasted.
I hope this helps,
John
