The oven does not allow for "wet" or steamed meat, you must braise and so i arranged a liquid to cook the brisket end, but it would not have any smoke and that was not acceptable.
A new method, that was called by my friends - "the best i had ever done, was born.
The following is that method:
Brisket,
Best Method
Oven and
Smoke
·
1
whole brisket
·
1/2
quart 100% black cherry juice
·
1
tablespoon salt
·
1
pint red wine (merlot)
·
1/2
tablespoon paprika
·
1/4
teaspoon dry chipolte peppers
·
1
tablespoon raw sugar
·
1
spring fresh Rosemary
·
1
tablespoon minced ginger
·
Brisket Rub 2
cut
large cross hatches in the fat portion of the brisket
place
in a cooking large pan
Dissolve
all the ingredients except the brisket rub 2 and cover the brisket
allow
to soak for 24 hours
cover
with foil and cook at 220 F for 10 hours
remove
all liquid, decant the fat and reduce the remainder for sauce
pat
the brisket with the brisket rub 2
using
a cherry-hickory-maple mixture of wood, smoke at ~ 220 F for 3 to 4 hours,
uncovered
remove
and serve thinly sliced with the dipping sauce
