My roommate and I are going to be preparing a pair of briskets for college game day tomorrow. Neither of us have ever slow cooked a brisket before.
We have purchased a smoker with a firebox. Does anyone have any cooking tips? Or any other secret knowledge? I am very excited but I know brisket cooking is quite an art, and I want us to do as good a job as we can.
Oh yeah, we’ve checked out this page:
http://www.heb.com/mealtime/CT-brisketSecrets.jsp
which seems to have lots of good advice but anything the teeming millions can share is welcome.
Fat up, smoke at no more that 250°, and you can remove it from the smoke and finish in the oven after about 4 hours in the smoke. Just wrap it in foil and pop into a 350° oven until done. The rest is experience. How big are these briskets?
Moved from IMHO to CS.