Richard B. - I did not put it back into the smoker at 150F for 1 hour. I put it in a double layer of HD foil, sauced it, wrapped it in a beach towel, and put it into a warm Coleman cooler for 3 hours. Removed, sliced, and poured on some of the accumulated juices.

You guys are having so much fun with this one, I'm gonna move it back into the "open" forum, hope you see the move.

Smokin'

SmokinOkie glad you did. i must have missed this one. i love the way the 08 smokes a brisket! paul

Hey, that's why I'm your moderator, to notice these things for all.

This thread was actually open in the archives but I don't think many people realize you can "reply" to those archived items as well, just can't post "new"

Enjoy!

I did my first brisket with this recipe a few weeks ago and definitely agree with everyone, it is definitely one that I will always use.

I did the same things as dls, took it out once done.. Wrapped it in foil and a towel while pouring the finishing sauce in it.

I have used this recipe twice , on flats from walmart in my 08. They were great both times. The wife said the "Bark' was too a little too spicy for her, so the next one I'll try the rinse between the marinade & rub, to see if she likes it better. That's what I love about this forum, it's just like a problem solving session, the ideas are always flowing.
thanks,
RT

SmokinOkie; Just discovered the move over here. Wondered what happened. I'll get back to dls, RichardB and the rest of you folks later this afternoon. Regards.

All the talk about this recipe, I'm gonna give it a try for Super Bowl Sunday!!! I'm salivating just thinkin' about it!!!!

What is "garlic pepper"??

I have seen several brands of Garlic Pepper, here is one I found online.

http://www.mccormick.com/productdetail.cfm?ID=10788

Basically it is Dried Garlic and Cracked Peppercorns the sulphiting agents prevent clumping.

So what is the verdict on the marinade? Should it be rinsed off?

I've got my first brisket marinading right now. I plan on putting it in the smoker around noon on Tuesday...

Rinse-pat dry-apply rub-smoke. As an option, you may want to strain some of the marinade, reduce it, and use in the finisshing sauce.

Did you trim the fat off the brisket before you foiled and placed the finishing sauce?

Why rinse it off? There's favor in the marinade and it will help the rub stick (if that's an issue).

quote:

Originally posted by williesQ:
[qb] Did you trim the fat off the brisket before you foiled and placed the finishing sauce? [/qb]

Most of it - The heavy stuff. Left a little surface fat on.