"Jim Bannerman" > wrote in message
. ..
>
> 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
>
>
Agree. And, if you like you can open the foil up for an hour or so at the
end of Q-time to give some extra crust which some like and some don't like.
220 degrees is a good temp to maintain if you are "in a hurry" but 200 works
over a longer cooking time real nicely.

Best to all,
Gus Kilthau
Houston, Texas