Can't say as I've cooked brisket. ever.
But I know who to call
when I need some culinary advice,
one of those people is Shawn.
Here is his recipe,
as cooked by me.
Salt and pepper
Light brown sugar
Your favorite rub.
Salt and pepper the brisket
Mix the brown sugar with your favorite rub.
The amount I used was dependent upon the size
of my brisket. It was a small one.
2 cups brown sugar
1 cup rub
While the oven preheats to 375,
apply the mixture to your meat
covering it well.
Lay the meat on a rack
so the heat can circulate evenly around it.
(with a foil lined tray below it of course)
I like my meat rare.
That would be an internal temp of 120.
And I'm a fan of those digital thermometers
that you can put into the meat and the gadget
sits outside the oven.
If you like your meat well done, let it sear up,
then turn the temp down and cook it low and slow.
Was delicious Shawn!
One Love. One Peace. Always and all ways.