Low and slow is the way to go. You need to give the fat time to render. When I do a brisket it takes me 12-16 hours. I also marinade it for 24 hours before smoking it. I like to use apple cider vinegar(homemade), Worcestershire, garlic, salt, and herbs when marinating. Vinegar is important because the acid begins breaking the meat down.
this. and when you slice, get that gristly veiny piece out and it should be legit.
source. i a carver at bbq west (bbqwest.com)
Was gonna declare with red wine vinegar and beef broth before long braise
Add some Worcestershire to the marinade. It tastes phenomenal once smoked. I add about half a bottle to the marinade. Then I vacuum seal it all together in a bag.
Now I'm getting hungry. I'm gonna go check my freezer to see if I have a brisket. I usually keep a couple.
Oh yes
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