Beef Brisket Cooking Tips Recipe

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   ***Please take careful note of three things when viewing Ed's tips for Brisket:

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   1.

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   The length of cooking time.

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   2.

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   THE RESTING TIME, PRIOR TO SLICING!!!!

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   !....and

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   3.

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   How to cut the meat.

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   You do not want to invest which 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!!!!!!!!!

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    !

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    I only use Certified Angus Beef.

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    We age our own beef in the kry-o-vac bags in the refrigerator at 35 degrees for 40-45 days.

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    We prefer to cook large 13-15 lb.

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    briskets.

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    When shopping for brisket I make sure it has good hard white fat.

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    We cook only whole briskets.

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    I cook at 250 to 275 degrees for 10-12 hrs.

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    We like an internal temperature of 180 degrees, then finish cooking in foil to 200 degrees, fat side down.

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    Allow the brisket to rest at least 1 hour at room temperature before cutting.

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    Cut only across the grain.

No additional tips available.