BRISKET

I have tried the brisket a number of times now and the following method, with modifications over the past few times, is becoming the method-of-choice.

This last time the brisket was smoked on the 3rd of July for our 4th of July meal. After slicing the meat, it was foiled and placed in the refrigerator along with the au jus to spend the night.

The next day, the au jus was warmed on the stove-top, then poured over the brisket slices which were then foiled and placed in the oven at 350 degrees for reheating. After about 20 minutes, before they became too hot to handle, the bbq sauce was added and blended.

Once the meat was nice and warm it was removed from the oven and served immediately. This was the best brisket to date. Here's the recipe :

Ingredients:

1 3-5lb brisket  (a small brisket cooks much quicker than the large 10 - 12 pounders)
Spicy Mustard
Rub

Procedure:

1. Trim most of the fat from the surface of the meat, and score the fat bottom side of the meat with sharp knife being careful not to cut into the meat layer below the fat. View this YouTube on "hot to trim" your brisket.

2. Slather the meat with a hot spicy mustard.

3. Add liberal amount of rub.

4. Set the oven temp to 225 degrees F.

5. Cook for 2.5 to 3 hours, or until the temp hits 160 degrees F, unfoiled.

6. Place meat in aluminum pan, pour enough Coca Cola (or beer, apple cider/juice, etc.) in pan to immerse the meat half-way, cook at the same temperature, or until internal temperature of meat is 204 degrees F.

7. Collect juice, spice up the au jus by adding rub and BBQ sauce (optional), remove meat from foil, push temp to 375 on Traeger and cook until a nice crust develops.

8. Remove meat, tent for 30 minutes then slice across the grain. If cooking for the next day, foil the meat and put in refrigerator. Also refrigerate the au jus.

9. Add rub and bbq to the au jus, bring to a boil, let simmer and cool then serve in small dipping bowls for the diners.

Wrap any left-overs with some of the au jus to help keep it moist and place in fridge.