About 8 hrs
Makes:6 to 8 servings
Many top barbecue teams wrap their brisket midway through the cooking. This hurries things up and helps the brisket stay juicy. Other teams inject their brisket to give it more flavor. This recipe combines both techniques.
A couple of hours before you plan to start cooking, inject the Big Cow Beef Injection into the brisket using a food-grade syringe, inserting the syringe in several different places. Season the brisket with the Big-Time Barbecue Rub as heavily as you can by pressing it into the surface of the meat.
Prepare your cooker for indirect cooking at 275°F, using pecan wood for flavor. Arrange the brisket fat side down and cook for 1 hour. Flip the brisket over and continue cooking until an instant-read thermometer inserted into the meat registers 160°F. This should take 3 to 4 hours. Wrap the brisket tightly in a double layer of heavy-duty aluminum foil and return to the cooker. After another hour, begin checking the internal temperature. When it reaches 200°F, remove the brisket and let it rest, wrapped in foil, for 30 minutes.
Beverage pairing:Luna Sangiovese, Napa Valley. The smoky, moist, well-spiced meat will go well with a sharp, bright red wine. In this case, a Californian Sangiovese, because of its bright fruit, elegant roundness, and hints of pepper and herbs.
This recipe, while from a trusted source, may not have been tested by the CHOW food