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