Quote:
Originally Posted by ShnOmac
Brisket is my nemesis..... 
I have tried everything but I just can't seem to get them to turn out tender and juicy. |
Don't tell ANYBODY - This is the secret.
Start with whole ~12 Lb Brisket in cryovac from butcher. Marinate in citrus, brown sugar, white vinegar, and lemon pepper for 1/2 Hr. Wet rub with a coke, brown sugar and some dry rub ("Wham" by John Willingham is what I make/use). Hold in fridge overnight. You cook them low and slow for 8-10 hrs then take them out to cool and trim off anything that is too black to eat, if any. Then you back baste with a coke, more seasoning and vegetable oil. Wrap it back up with the liquid then throw it back on the heat for another two hours or so (basically you are braising it now). You get SUPER tender results that way. Separate the two layers at the fat in the middle into the upper piece and the lower piece. Slice across the grain (if you can hold it all together) and you are good to go. A little lean this way but if you season it right, you will love it.
-Mark.