I finally got up enough nerve to try my first brisket tomorrow. It's a small 5 pound flat that hasn't been frozen. I just coated it with thick woosty sauce, rubbed it with Montreal Steak seasoning, and put it in the fridge. There are countless recipes for brisket. I'm thinking of smoking @ 210 degrees to an internal temp of 165 degrees and then foiling it and cooking to 190 degrees with some of Chef JJ's au jus put in when foiled. I was wanting to ask if I should spray the brisket while it's cooking or just leave it alone.
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5/25/12 at 12:05pm