Yes Sir,i sure do. I have tried it both ways and find that the hours spent cooking covered makes it tender.
7 pound Brisket... HELP!!! - Page 2
SmokingMeatForums.com Top Picks
- 23,169 Posts. Joined 1/2011
- Location: Whitehouse, TX (East Texas) just South of Tyler
- Points: 3133
- Select All Posts By This User
I did a brisket Saturday along with a lot of other stuff, http://www.smokingmeatforums.com/t/163045/saturday-brisket-and-other-stuff
I usually go with a whole packer (Sam's) get it and let it sit on the counter while I am firing up the smoker. Take it out of the cryovac and trim the fat cap down to about a 1/4 to 1/8, rub it down with a little EVOO or any good cooking oil, then I coat it salt and course ground black pepper, (you can use what ever rub you like) then on the smoker for 5-6 hours (I run mine at 225º ) then take it off and wrap in butcher paper and back on till done about 6 hours or so.( The one Saturday took 13.5 hours total) then I wrap with a couple old towels and in the cooler for an hour or so. This lets the juices redistribute and also the temp will climb a few more degrees. Brisket will have a good bark, smoke ring and be juicy and tender.
Hope this helps