Pick up the brisket fold it in half. If it’s floppy and bends easily its a good piece. Fat is important when cooking brisket but not too much. If it’s stiff and hard to bend that means there is to much fat. Put that piece back! The secret to a good smoked brisket is the same as the secret to making love. Brisket is from the cow’s breast, this cut of meat is rich in connective tissues, brisket requires a long, low and slow cooking process. Remember this tip and you will be sought after for your skill sets.
What I am going to share today is an excellent dry rub for brisket. To start, trim away fat to about 1/4 to 1/2 inch thickness. I punch hold on both sides and pour a dark beer over the brisket. Allow the beer to marinade over the brisket for at least 1 hour the longer the better. Rub Ingredients: Salt, black pepper, granulated garlic, dark brown sugar, onion powder, cayenne, mustard powder, ground bay leaves, thyme, and cumin. Thoroughly whisk together. Always taste your product, adjust the salt and pepper to your taste. I now wrap my brisket and refrigerate for at 2 hours. Let’s get started, time to grill. When the brisket is done the rub should allow the meat to create a rich, dark, flavorful crust that is commonly referred to as the bark.