brisket

[bergie]

I am looking for a great Brisket recipe need some help want to do one in my smoker. Thanks Bergie

[Al Dente]

It should run between 225 and 250 for an hour a pound.  To slice it, let it go until internal temp is 190, to pull it, let it go until 195.  

Trim the fat to about 1/4".  Make a slather of 1 part Dijon mustard, 1 part Worcestershire sauce, and 1 part "better than boullion, beef" and put it all over the brisket.  Put it in a big ziplock in the fridge overnight.

The next day, rub it with your favorite beef rub, and put it back into the ziplock and fridge.

Now, prepare the smoker and let the brisket stand at room temp for an hour.  Put it on your smoker and let her go.

[Mad Max]

1 package Au Jus powder McCormics
3/4 cup Moore's marinade
2 cans beef broth
1 Table hot sauce
1 Table liquid smoke Mesquite
Simmer for 15 min.
COOL

Inject hole brisket every inch  14/16 lb.
Put brisket in a unsented garbage bag with remainder of liquid overnight.
slow cook 225* to internal temp 190/200*