Bill Cannon's Brisket Recipe This recipe is from a guy, Bill Cannon, who
has won the brisket championship at the big Houston Rodeo cook-off. Take an
untrimmed brisket and lather it down with Worcestershire sauce Grind in good
amounts of a meat rub all over the brisket. I prefer Bill's rub which can be
found at www.texasbbqrub.com . I use a Texas-style smoker pit with an
offset firebox. Water is kept in the reservoir at the bottom of the barrel.
Place the 15 to 16 pound brisket in the 200 degree barrel with the FAT SIDE
FACING DOWN. This protects the thin part of the flat. Remember that the heat
comes from below. After 3 ½ hours to 4 hours remove the brisket and wrap it
tightly with aluminum foil. Then repeat that a second time with MORE
aluminum foil. At this point you have three choices (1) put the wrapped
brisket back in the barrel at 200 degrees for 10-12 more hours...you really
can't overcook it...14 hours will even work, OR (2) place the wrapped
brisket in a conventional oven and time cook it for 10-12 more hours, OR (3)
turn on your log lighter and adjust your pit temperature to 200 degrees and
cook the wrapped brisket for 10-12 more hours. The results are identical.
The brisket has taken ALL the smoke it is going to take after 3 ½ hours.
From then on you are just slowly bringing the internal temperature of the
brisket up to a fully cooked state. This can not be rushed if you want a
tender brisket. The results are spectacular and the brisket, which is by
nature a really sorry piece of beef, will twist apart effortlessly with a
fork. It is really easy but it is not fast. If you don't have the patience
to do it like this just get a blow torch and burn it up like most folks do
and then hacksaw it apart like it was beef jerky. LOL. Jim Bannerman,
jim@tejassmokersdotcom