But First-A Shout-out

I choose to release this section today as it is my oldest son Derek’s birthday!

Happy 34th Auggie, I love ya with all my heart. Now get to cooking boy!

Ok people, sorry for the delay. Here it is:

Dawg Gone Good Brisket

This is one of my favorite recipes I have come up with after the trial and error period. My friends and family enjoy it tremendously and I hope you do to.

1  15-18 lb. brisket.  Remove the brisket from the fridge and trim it while it is still cold {much easier to trim}.  Using a sharp knife, trim the "fat cap" of the brisket leaving about 1/8-1/4 inch of fat left on to prevent the meat from drying out. 
If you start on the side you can see how much fat is there and remove accordingly. If you trim it to the meat stop and lift your knife to a new cut. You want the bark to be nice and "burnt" while tendering enough juices to leave the meat satisfyingly tender. 
I didn’t trim the perfect brisket my first time and you probably won’t either so don't sweat it too much, it still will turn your taste buds on! 
Pat the whole brisket down with paper towels to dry it.

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The Rub

1/4 cup packed brown sugar
2 1/2 tablespoons kosher salt {regular salt works}
2 tablespoons dark chili powder
1 tablespoon ground black pepper
1 tablespoon cumin
2 teaspoons garlic powder
2 teaspoons minced onion
2 teaspoons paprika {smoked optional}
2 teaspoons cayenne powder
1 teaspoon fennel seeds

* in small bowl or cup mix 2 tablespoons each of liquid smoke and worcestershire sauce.

Honey as directed

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The Process

After trimming and patting the brisket down it's time for a massage,
O yeah.
Mix all of the dry ingredients together and sit aside. 
Mix the worcestershire and liquid smoke together and brush over the entire brisket.
Now take your mixed dry ingredients and rub into entire brisket ensuring a even thick coating on all sides.
Now drizzle honey over rub in zig zag motion and rub into the dry rub again covering whole brisket.
Wrap in freezer wrap or parchment paper and place in refrigerator overnight or 8 hours minimum.

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The Heat is On

Bring the brisket out and let sit at room temp for at least 30 minutes while pre-heating the grill, smoker or oven to 250 degrees. Place brisket into pan { I usually use a aluminum deposable one.} and leave uncovered while cooking.
After 30 minutes turn heat down to 225 and leave it alone, that's right Don't Peek! Opening it to look at it lets heat escape. DON'T DO IT!
Let mine cook for 1 hour per pound of meat or until the internal temp is between 180 - 200 degrees. A 15 lb. brisket usually cooks for 14-16 hours.

When removing this beautiful brisket from the oven, cover and seal the top in Butcher's paper {parchment works just fine.} Then place a folded  bath towel over the top and let rest for an additional 30 minutes to 2 hours. This ensures the juices re-distribute throughout the brisket.

I hope you try this and come back to let us know what you think, enjoy
* any problems? Please contact me

Please give a thumb up or down to let me know what you think

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