Posted 5/1/2019 06:33 (#7469180 - in reply to #7469154) Subject: RE: Brisket resipes
If it’s cooked right you don’t really have to worry about it drying out.
Our favorite recipe is this, at least 12 hours before cooking, marinate in your favorite dry rub/seasoning, if it’s a full brisket I like to separate the thicker end from the thinner end, they will cook at different rates, depends on the brisket though, some briskets don’t have that much difference.
I prefer to use a pellet grill, with nut wood pellets, run the grill on smoke for a couple hours, then at 350-400 for 40 minutes, then back down to 225-275 until it hits 175°, remove, make a drip proof boat out of aluminum foil for the brisket to fit in, pour in beef stock until brisket is covered (usually a couple of 12oz cans) pinch top of boat closed and put back in grill and cook until about 195°to 205°. Remove and let rest for a few minutes, slice across grain.
This recipe we call the midnight brisket, typically if started at midnight it’ll be done just before noon time.