I have an 18 # er in the freezer, I've wanted to go back to my early days of smoking brisket and separate the point from the flat. Then do the point Texas S/P style on my offset.
But take the flat and use Kosmo's method, that's in the vid. He basically braizes the brisket in a mix of beef consumme and his brisket mop.
I hesitate to do this for fear of you possibly liking it. In the old days my mom would pour a bottle of this over a brisket then slow cook it in the oven, covered if I remember right.
It was the way my second wife cooked brisket also. Anyway pour a bottle of this on a brisket flat then put it in the oven at 225F for most of 8 hours. It will be tender, a boot sole would be tender if cooked that long. The wife took one to a neighbor’s who had a loved one pass. They loved it. You won’t know unless you try it.
Someone had posted about doing sous vide and having med rare brisket. I want to try that still but prices are too high right now. Anyone want to donate a brisket for science?
Did it. It was interesting, but not my cup of tea. The fat doesn't render, of course, at that low of a temp. I did one to 150s and it was a little better, but still not worth doing again in my opinion.
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