You might have noticed a couple of pictures of a brisket over the last couple of days. This was a last minute decision to have brisket on the 4th, so I did not have much time to plan.
I got a
9.5 lb brisket from Costco, rubbed it with kosher salt, onion and garlic
powders, fresh cracked black pepper, and some smoked paprika. I put it
into the Bradley Smoker and gave it 4 hours of Mesquite smoke at about 200 degrees.
After 4 hours, I moved it to a foil pan, added a small
bit of the spritz mix to the pan. I covered it with foil and stuck it
in the oven at 195 degrees, and went to bed.
While the brisket was finishing up, I put the
liquid that I had reserved into a sauce pan and set it to boil, after
skimming off the fat. When it reduced by half, I added some black
pepper, the remains of a bottle of commercial BBQ sauce, a little garlic
and some apple cider vinegar. This cooked together and became one of
the best sauce I have ever had.
When the meat was falling apart tender, I wrapped it in foil then
in a towel, and put it in a cooler for transport. This "FTC" step
seems to be critical for a brisket according to several online sources.
I don't know if it is- but it worked for keeping it warm for the 2
hours until dinner.
I think I have cracked the brisket code. I need to replicate
this 2-3 more times and make sure I have it down pat. What's the next
occasion? This week is "National Farrier's Week." Is brisket traditional for that?