Beef Brisket Cooking Tips Recipe

***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 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!!!!!!!!!

!

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 lb.

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 hrs.

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.