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n.c.iowa | 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. | |
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Brisket resipes
