Brisket means Texas BBQ, and that is basically cooking it at 225-275 or so for up to an hour per pound to an internal temp of about 185. If I didn't have a smoker, I'd do everything Texas style except the smoke.
* Trim top fat to about 1-4" or to taste. Do not discard! Put the cut fat on the brisket during cooking to baste it! * Mbuttage a thin coat of regular mustard to make the dry rub adhere. * Apply dry rub. * Put the trimmed fat on top of the brisket for for basting during cooking. This will render over a few hours. * Cook in the oven at about 250 for several hours until internal temp or fork tenderness achieved. Let it rest in foil for at least an hour. * Devour.
While some people swear by certain store-bought rubs or their own concoctions, they are easy to make. Start with equal parts brown sugar, kosher salt, enough to cover the brisket. Then add a little of whatever other items you like, such as onion powder (not onion salt), garlic powder (again, not salt), Old Bay, coriander, chili powder, black pepper, paprika, etc. A bare minimum rub for me is salt, brown sugar, paprika, black pepper.
CryovackingA new cooking(?) technique. It sounds intriguing. Is it new? Worthwhile? I do like the idea of concentrated watermelon. or similar vacuum packer do this? I haven't posted the whole article, but...
