P on Jan-01-2007 at 02:15 AM RST @ 74.41.20.142 Yeah Tony, I read about your brisket on scroll back. I use a base of Montreal Steak Seasoning, and I add some garlic powder, fresh crushed black pepper, celery seed, and dried Rosemary. Most of the time anyway, Shoe is partly correct when he said that I "never used the same thing twice" or whatever. I may make small changes, but the basics are the same.
P on Jan-01-2007 at 02:22 AM RST @ 74.41.20.142 The main thing is the salt in the rub, and the low heat and long cooking time.
Last Fest I learned something, with a brisket that doesn't have a thick fat cap, cover it with bacon! That worked out great.
Piper also does his brisket on an offset smoker, trying to hold the temperature in the 200-220 region, and never letting it get to 260. The key is a long, slow, low temperature cook. It is better to have the fire go out while you are asleep or passed out drunk then it is to put too much charcoal on and have the meat cook too quickly. That long slow cook is necessary to convert the collagen to gelatin and to render the fat. If the meat temperature rises too quickly, that conversion will not happen, and the meat will be tough.
The seasoning goes on thick. Piper claims this helps form a crust that keeps the meat moist. You want a brisket with the full layer of fat on it, NOT trimmed. Cook fat side up, thicker end towards the hot end of the smoker. No basting is required. Cooking time is about 24 hours. At the end of the cooking you can wrap it in aluminum foil and then a towel and stash in a cooler to remain hot if you won't be serving immediately. If you will be serving immediately, let rest 15 to 30 minutes before slicing.
- Shoe
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