Low and Slow...mesquite wood. Fat side up. And as my BBQ idol (Big John's BBQ - Big Spring Texas) once told me. NEVER TRIM THE FAT. We don't eat brisket to be healthy...we do it to be sane. Vegitarians have lost their mind. Good minds depend on BEEF.
Not ment to offend...just around here we take smokin beef seriously.
Ditto!
Lee & Ren
Bryce: 8
Dillon: 7
Bailey: 4
2005 Monaco Knight 40PLQ
1999 Jeep Grand Cherokee Toad
Some beef is tough, period, but some isn't. I marinate mine in beer after stabbing it to death with a fork, a mild vinegar will work also.
I smoke mine with the fat side up about 3 hours in a water smoker, then wrap in foil and bring it too 180-190. Remove it from the heat and wrap it in something to insulate it a little and rest it about an hour, or to 135-145 degrees. You must cut it across the grain, if you don't already know this. Too much heat, allowing it to dry as it slowly cooks, and slicing it too soon, all will lead to a tougher piece of meat. Not over salting the rub helps also.
2002 Ford F350 Crew, LB, DRW, 7.3L
Jayco Designer 34RLQS
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