The brisket of my dreams

Anyone who has my various posts here, on Instagram and facebook, know i love brisket and i have a deep memory as a young teen in the Hill Country of Texas.  My parents were looking to buy a couple of unfinished lots in area to be canyon lake ans we were being "wined and dined" Texas style with brisket that needed only a plastic fork to eat.
This has been my holy grail and as good as i have been, i never achieved what my memories were...
until today

Today i introduce you to the recipe that allowed me to mimic what that brisket was all about (and do not think for a second that i was able to reproduce their method, only the result.

First the rub:  Brisket Rub 3

Ratio:

·       1 chipolte peppers, dry, crushed fine

·       6 paprika

·       2 rosemary

·       6 black pepper

·       3 salt

·       3 ginger, dry

·       1 cayenne pepper

·       1 turbo sugar

Now the method

Brisket, Best Method

Texas Hill Country Style

An Old School Method To Obtain A Very Special Tender Brisket

·       1 whole brisket

·       1 quart 100% cherry juice, black or tart

·       1 tablespoon salt

·       1/2 tablespoon paprika

·       1/4 teaspoon dry chipolte peppers

·       1 tablespoon raw sugar

·       1 sprig fresh Rosemary

·       1 tablespoon minced ginger

·       Brisket Rub 3

cut large cross hatches in the fat portion of the brisket

cover with brisket rub 3 and leave for 12 to 24 hours

place in a cooking large pan and soak with cherry juice

cover with foil and cook at 180 F for 10 hours in the liquid

remove all liquid, decant the fat and reduce the remainder for sauce

pat the brisket with the brisket rub 3

using a cherry-hickory-maple mixture of wood

smoke at ~ 220 F for 12 hours, uncovered, fat side up

remove and serve thinly sliced with the dipping sauce