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Auburn, Indiana | We love making brisket! My wife found a different recipe that we tried this weekend....trimmed and put a rub on the night before (rub was just a store bought beef rub that was slightly spicy). Smoked 3 hours at 180 and then raised to 225. Made mop sauce with coke, vinegar and and Worchester and sprayed it every hour or so. Left it unwrapped the entire time.
With the lower temp and opening the smoker every hour to spray ....it took longer...but without a doubt the best tasting...and still tender...brisket we've had! The Bark was to die for! We decided it was a mix of the slightly spicy rub and sweet coke that gave it the fantastic flavor! | |
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Need basics on cooking a brisket
