I could delve into the pros and cons of picking out a choice cut of brisket, but you can easily find out that information on the NET.
When I buy a brisket I try to find one that is whole and untrimmed (packer cut). The reason I like to trim my own brisket is because I can leave a little 'fat on the flat' so to speak. I like to trim the fat down to about 1/4" and make criss-cross slashes. I then cook it fat-side up knowing that the melted fat will act as a continuous baste for the rest of the meat. As the fat slowly cooks and melts, gravity kicks-in and coats the outside of the brisket while keeping it moist at all times.
That said, I must now reveal the 'secret' to my method of preparing delicious and tender smoked beef brisket indoors.
- I use a flat container large enough to completely immerse my brisket in the brine-water solution yet small enough to place it over-night in the refrigerator. I've used the meat tray from the bottom of my refrigerator before and it works great.
- Pour-in one 4-oz bottle of Colgin liquid smoke, 1 lb. of dark-brown sugar and 1 lb. of table salt. Stir well in tepid water (usually between 1 and 2 gallons) until all the sugar and salt solids are dissolved.
- After trimming, immerse your brisket in the brine solution and let it soak for at least 12 hours in your refrigerator.
- Remove and apply your seasoning rub to the non-fat side of the brisket.
That's it! From that point on it's a piece of cake. Double wrap your brisket in heavy aluminum foil with the fat-side up and cook in the oven for 3 hours at 250 degrees F., then another 2 hours at 300 degrees F. Remove the foil and let the brisket cool for about 15 minutes before slicing.
I make my own seasoning rub. I use cracked black-pepper corns, dill weed, Tony Chachere's Original Creole Seasoning Mix and other choice spices. You should experiment with your own seasoning rub.
In conclusion, this is a method of preparing smoked brisket which is "indoor easy and outdoor delicious".
Bon appetite! Ahheee!!
