All Through The Night
Brisket, cut from the chest area of a steer and ranging in size from 5-16 lbs., is often described as one of the toughest bbq meats to cook properly-- cook it too long and it may get dry, stringy or just turn to mush on ya. Cook it too short and, well, you may as well try chewing on a rubberband ball. It is a challenging cut, with lots of interlaced fat and collagen, that when cooked properly (moisturized, flavorized and tenderized-- right, Myron Mixon??), is a tender, juicy treat.
While bbq cookers are often generous with tips, recipes and advice, sometimes they add alot of their secret ingredient-- b.s. So, with that in mind, here's a link to a b.s.-free outstanding photo tutorial of one way to prep a brisket that might give some folks a leg up. This comes courtesy of Mike Trump of Oakridgebbq of Kansas City-- thanks, Mike!
Click Here For The Guide