My wife has had much input into how this brisket gets cooked, so I’m calling this method "Stacy’s Brisket" .... this is the recipe she gave me and I’m quoting her :-)
1. Buy best available brisket .... I bought Painted Hills brisket from the butcher shop, which is Prime Plus
2. Dry brine for 24 hours
3. Rub = 3 tbsp coarse black pepper, 3 tbsp granulated garlic, 1 tbsp Chili powder, 1 1/2 tbsp mustard powder, 1 1/2 tbsp onion powder, 1/2 tsp chipotle chili
4. Cook that puppy at 225 for a long time
5. See the stall happen and start panicking
6. Pull when probe tender
7. Hold in Faux Cambro for at least an hour
8. Slice and serve
Note: for a 14.5 lb brisket, trimmed, I only needed about 2/3 of the rub to cover it liberally.
We haven’t got out of the stall yet .... Panic! And the fireboard shows that stall and how crazy it is
1. Buy best available brisket .... I bought Painted Hills brisket from the butcher shop, which is Prime Plus
2. Dry brine for 24 hours
3. Rub = 3 tbsp coarse black pepper, 3 tbsp granulated garlic, 1 tbsp Chili powder, 1 1/2 tbsp mustard powder, 1 1/2 tbsp onion powder, 1/2 tsp chipotle chili
4. Cook that puppy at 225 for a long time
5. See the stall happen and start panicking
6. Pull when probe tender
7. Hold in Faux Cambro for at least an hour
8. Slice and serve
Note: for a 14.5 lb brisket, trimmed, I only needed about 2/3 of the rub to cover it liberally.
We haven’t got out of the stall yet .... Panic! And the fireboard shows that stall and how crazy it is
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