Bizzy. Can you give me a few days before you move it to the recipes.
This is the recipe for the best Brisket you might ever have. I have been working on a few combos and finally came up with the best. I made this last weekend and will make it for now on.
Only buy Choice briskets Packer. Not select.
Cook fat side up
Use a good meat thermometer. Digital. Wireless or wired. Where you can check the temp without opening up the smoker.
10 lb. brisket, packer trim
3/4 cup orange juice
3/4 cup coke
1-1/2 tbsp. fresh ground black pepper
1-1/2 tbsp. celery salt
1-1/2 tbsp. cinnamon
1-1/2 tbsp. sea salt
1-1/2 tbsp. garlic pepper
1-1/2 tbsp. oregano
Place the brisket and marinade in a pan and cover with plastic wrap or foil. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
Start marinade with meat side down. 1/2 way though flip it to fat side down.
1-½ tbsp. fresh ground black pepper
1 tbsp. celery salt
1 tbsp. chili powder
1 tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano
1-tbsp powered garlic
1-tbsp powered onion
1/2 tsp cayenne
1/4 tsp cumin
About an hour to putting it on the smoker, apply rub. Smoke-cook at 225 degrees F for 12 hours, or until at 195 degrees. With ½ hickory and ½ pecan.
Finishing Sauce Rub
1/4 cup brown sugar
1/8 c. honey
1/8 c. orange juice
1/8 c. ketchup
Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely with more foil.
Place in smoker for 1-2 hours at 150 degrees F.
Remove foil and let set at least 20 minutes. Slice across grain. If your brisket is done early. Like mine are. Leave foil on. Wrap in a towel and put it in a cooler until ready to slice. Mine are mostly done buy noon. I cooler and they are still hot at 6 when I am ready to slice.
p.s. I have tweeked the rub. But never have tweeked the marinade.
Chuck Norris has a grizzly bear carpet in his room. The bear isn't dead it is just afraid to move.