Recipe courtesy of Ed Maurin (Fast Eddy).
***Please take careful note of three things when viewing Ed’s tips for Brisket: 1. The length of cooking time. 2. THE RESTING TIME, PRIOR TO SLICING!!!!!….and 3. How to cut the meat. You don’t want to invest that much time and money into a project, and have a dry, chewy product…………….and you WILL, if you get in hurry and skip these directions!!!!!!!!!!
I only use Certified Angus Beef. We age our own beef in the kry-o-vac bags in the refrigerator at 35 degrees for 40-45 days. We prefer to cook large 13-15 pound briskets. When shopping for brisket I make sure it has good hard white fat. We cook only whole briskets. I cook at 250 to 275 degrees for 10-12 hours. We like an internal temperature of 180 degrees, then finish cooking in foil to 200 degrees, fat side down. Allow the brisket to rest at least 1 hour at room temperature before cutting. Cut only across the grain.