I bought a brisket yesterday from the supermarket that said whole untrimmed. It weighs 5.25 pds so I don't think it's whole or untrimmed. It looks like a flat with some fat on the bottom and no fat on top. About an inch thick all the way through. That's ok though cause it was the right price and I feel like experimenting. So here is my plan.
A little olive oil, fresh garlic, salt and pepper. 2 oz of mesquite and 4 oz of hickory. 225 until an internal temp of 160. Mop with some beer bq sauce, wrap in foil and bring it up to 190. Hold for 30 min and serve for supper. I am shooting for sandwichiches so sliced or chopped is fine.
Am I on the right track? I am placing it fat down and am concerned about the flat drying out since there is virtually no fat on top. Hence the mop and foil.
Thanks! Hope you all had a great 4th. Today is the misses and mine 19th anniversary. Hoping to treat her to a decent supper. She won't be hard to impress since she just came off a 4 month 40 pound diet program. She said she would bite the lips off a cow, if she saw one.
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