The Ultimate BBQ Challenge: Brisket

Ask anyone what the toughest and most challenging piece of meat to bbq is and you will not get any arguments. It is definitely brisket. Toughest damn piece of meat to bbq. No doubts about it. It either comes out too dry or too tough or a mixture of both. Most places that sell it only have the flats which do not have a big enough fat cap so they dry out easily. Many places do not even sell it at all......

I bought a 12 lber at Smart and Final at a good price of 1.55lb. I started it at 6:30PM and cooked it between 225-250 degrees on an overnight cook fat side down. Internal temp reached 185 after about 14 hours. Not bad. I took it out of the smoker and wrapped it in foil and let it sit in the cooler for 3 hours for it to work its magic........

Oooooooooooohhhhhhh gawwwwwddd dammmmn was it juicy and tender and flavorful........ ooooooohhhhhhhhhhh sooooooooo gooooodddddddd!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Without a doubt the best brisket I have ever cooked bar none. Cooking it fat side down and having a brisket with a lot of fat and an even thickness is a big plus. The 3 hours resting were key also.

End of story...... This can not be improved upon...............