oompappy
Sous Chef
Since there seems to be some Briskets being cooked last week and this weekend I figured I'd share this one I did this week.
This is a method I learned in the Texas Hill Country over 25 years ago.
I do it fat side Up and never foil wrap unless I need to hold it more than an hour.
Coat with Rub
Put it on Pit
7 Hours
At two thirds of the way through the cook (estimated at 15 hrs total)
I lay the brisket in a foil pan to collect fat, add about half a can of beer
and squeeze half a sweet Orange over the top. I use this to baste for
the remaining cook time. The orange peel makes a great mopping tool.
10 Hours
12 Hours
15 Hours REST
Slices
[/url]
This is a method I learned in the Texas Hill Country over 25 years ago.
I do it fat side Up and never foil wrap unless I need to hold it more than an hour.
Coat with Rub
Put it on Pit
7 Hours
At two thirds of the way through the cook (estimated at 15 hrs total)
I lay the brisket in a foil pan to collect fat, add about half a can of beer
and squeeze half a sweet Orange over the top. I use this to baste for
the remaining cook time. The orange peel makes a great mopping tool.
10 Hours
12 Hours
15 Hours REST
Slices
[/url]