Brisket done just right
June 24, 2013 2 Comments
You can cook a brisket in an oven, but why? A man trying to avoid the use of a grill is suspect in all endeavors.
Besides that, meat on a smoker is hands down better. Not to mention, it is easy as can be. Take a couple of briskets and trim the fat down to not more than 1/2 an inch. Coat them in rub from Rebel Butcher Supply in Pearl, MS. Add a dash of fresh cracked black pepper, onion powder and garlic powder.
Let them smoke on a Lang 84. Regardless of whether you like the low and slow method of 14-16 hours at 225 degrees or prefer something similar to Myron Mixon’s hot and fast, most guests will never know the difference.
Cook them to 195 to 202 depending on the texture. It probably wouldn’t win any contest, but then again I don’t have BBQ contest judges eating around my house. Sort of like my dad’s old saying when we built something…..If anyone shows up with a square or plumb-bob, I am kicking them out.
Nice smoke ring and the taste is just right for us. For some reason, all the dogs are following me around the house now 🙂