You can either do a whole brisket (both parts) or just the flat...be sure you DO NOT buy the stuff used for corning!!
Brisket comes with a very thick "fat cap" and you must leave this on! Don't let the butcher trim that off...it will help to keep the meat moist.
I use the Dr. Pepper marinade and soak overnight.......
Dr. Pepper Marinade for Brisket
1 cup Dr. Pepper (NOT diet)
1/4 cup dark soy sauce
1/4 cup lime juice
1 1/2 cups oil
1 teaspoon hot sauce
Mix all and marinate beef overnight.
Then I use my own rub and lay it on heavy the next day and let it sit for a couple hours......
Kevi's Buckin' Beef Rub
1 3/8 cups chili powder
1 tablespoon cayenne pepper
2 tablespoons pepper
4 tablespoons garlic powder
Combine and store.
OK, on to the cooking!
I smoke this at 225 degrees F....or you can do indirect on the grill. It will take about 1 1/2 hours per pound...give or take. You want to shoot for an internal temp of 188 degrees F......any lower and it will be too tough.....any higher and it will become a roast!
For in the oven, set up your oven as you would do per my rib instructions. I suggest you do a higher heat, probably around 275 degrees F, but not too much higher, and cook for about 1 hour per pound.
Test for doneness.....insert a thermometer and if it goes in easy, it is done...or....flake with a fork. |
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