just saw recipe for "Texas-Style Brisket" in current (Sept. 2003) issue of Southern Living on page 162. IMHO if you have a "5 3/4-pound trimmed beef brisket flat" you should wrap it in bacon fat to prevent dryness. furthermore, all that adding hickory chips every hour and mopping top of brisket every hour made me tired just reading it! These poor folks should rewrite the whole thing by getting a Cookshack, placing the brisket inside, shutting the door with sufficient wood chunks in the wood box and opening the door when it's done--no adding wood and wearing yourself out mopping the poor thing.
I am fortunate to live in Oklahoma, the home of Cookshack Co., where we have plenty of packer-trimmed briskets available (why just this week a local store had them for 99 cents a pound) and I like to load 3 10-pound briskets in my Smokette at 190 degrees for 14 hours with 9 oz. of hickory and no one has complained yet about the taste of a Cookshack smoked brisket.
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