Well, Christmas eve I had my wifes family over. It was 8 adults and 2 kids ( both ours) so I cooked a 14 lb brisket.
Step 1 - 24 hours before cokking I layed it in a large plastic storage box I use just for Brisket then submerged it in
a. Water
b. 1 cup Kosher salt
c. 1 cup brown sugar
d. 1/2 cup cury ( yes CURY)
e. 2 table spoons cyeanne pepper
Then put in refrigerator for 24 hours.
Step 2 -pad brisket dry then Use same mixture as abouve , without the water,plus fresh cracked black peppercorns. Use as a dry rub.
Step 3 - prepare smoker, I prefer Mesquite for my brisket. cooked for about 15 hours using a variation on step 1 as a mop 4 times during cokking process.
End result no leftovers
Thats the last time my inlaws come over!
