JOHNP
TRY A MUSTARD RUB ON YOUR BRISKET, THE MUSTARD(VINEGAR WILL BREAKDOWN THE FAT AS MENTIONED EARLIER) AND FORM A NICE CRUST TO SEAL THE BRISKET. JUST GET THE BRISKET AND RUB A DRY RUB ALLLLLLLL OVER IT /THEN AGAIN WITH MUSTARD /THEN COVER THE MUSTARD WITH DRY RUB AGAIN TIL IT IS NOT YELLOW ANYMORE. tHE VINEGAR PULLS THE FIRST DRY RUB DOWN WITH IT FOR A DEEP SEASONING AND THE SECOND MAKES A NICE FLAVORED CRUST .
TIMING- WHEN I DO A BRISKET SAY ON SATURDAY- LUNCH (NORMALY A 12-15 LB)IS TO GET HOME @ 6 ish WASH THE BRISKET , PAT DRY .PAT DRY AGAIN(I WRAP IT IN A TOWEL FOR A FEW MINUTES)(DO NOT USE TOWEL AGAIN TIL WASHED!!!!)
RUB WITH RUBS/MUSTARD BACK TO FRIDGE (4-5 HRS) ON A SUNDAY IT MAY GET 12 HRS FRIDGE TIME.
225 TO START FIRST FEW HOURS FAT SIDE UP
200-215 THE REST FAT SIDE DOWN (I FIND THAT FAT SIDE UP TENDS TO BREAK THE NICE CRUST UP).
THEN GOODNIGHT.
WAKE UP AND CHECK BRISKET ADJUST TEMP IF NEEDED (IT IS EASIER TO KEEP WARM THAN TO COOK IN A HURRY)
TIP # 2 PUT YOUR POT OF BEANS IN THE COOKSHACK TO KEEP THEM WARM OR HEAT UP.
CLEAN THE KITCHEN AND WATCH THEM TRY TO FIGURE OUT WHO CATERED IT hehehe
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Texaskingfish
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