Brisket #2
My first brisket was so bad I won't even bore you with how it turned out, but....my 2nd brisket was a totally different story! First off this is the brisket I chose from the store.
I made my own brine and soaked the brisket for 12 hours before smoking:
Brisket Brine
5 Cups Dr Pepper
1 Cup Apple Juice
1 Cup Water
1 Medium Onion - Chopped
2 Large Cloves Of Garlic - Chopped
4 TBSP Salt
2 TBSP Fresh Cracked Black Pepper
After 12 hours soaking in the fridge in a covered bowl, I patted the whole thing dry and rubbed it with Daddy Dawg & The Pups Dry Rub.
I smoked it with kingsford charcoal and hickory chunks for 4 hours at 300 degrees, wrapped it in foil for additional 4 hours at 250 degrees and this is how it looked when I took it off the grill.
I pulled it off the grill and tented with foil for about 30 minutes before slicing, below is the finished product. The brine was definitely the key to making this brisket tender and juicy and also sped up the cooking process.