Ingredient List:
- 1 Nature Well Angus Whole Brisket
- 1 pkg thick sliced Bacon
- 1 bottle Rub, Dangerous Dan’s Cow Hide Rub
- 1 bottle Brine, Sweetwater’s Brisket Bath Concentrate
- 1 bottle Sauce, D.L. Jardine’s Texas Pecan Sauce
- 3 Tbsp. Oil, Spice It Up Oil
- 4–6 chunks, Pecan Wood
- 1 Jaccard
- 1 Vacuvin
Instruction:
In the Vacuvin mix the Brisket Bath as directed, the flavor intensifies the longer it rests Take well chilled Brisket and Trim 90–98% of the fat coat and off both sides and edges.
Use the Jaccard on the trimmed fat side of the Brisket, making the penetrations ~ ¾ to 7/8 of the way thru each piece, taking care not to penetrate all the way to the opposite side of the meat. Place the Brisket into the brine mixture, place the lid on the Vacuvin and pull a vacuum. Set in the refrigerator for no more than an hour. Prepare your grill and any other dishes at this time.
Remove the Brisket from the brine, and pat it dry with paper towels. Coat the meat lightly with Spice It Up Oil and then a light to medium coat of the Cow Hide Rub, on all sides.
Turn the Jaccarded, fat side up, and lay strips of bacon across the top to cover the penetrations.
Preheat the smoker or gas grill to low and slow heat (170–210°). Set the meat into the smoker in the indirect heat zone for ~1½ hours until meat surface starts to sweat ~120° meat temp.
METHOD-A: Low and Slow… Elevate the oven temp to 280° for an overnight cook ~10-12 hours. In the morning, foil wrap the meat to hold color OR for burnt ends leave meat unwrapped. Finish the meat at 350° for ~3 hours, until the internal meat temp is 210°. Pull the brisket to cool and trim any burnt ends from the edges and slice the remaining meat across the grain.
Reheat the sliced brisket, with ½ cup Au Jus, Serve immediately with the Texas Pecan Sauce, for dipping.
Enjoy!
METHOD-B: Speed Roast: Elevate the oven temp to 350° and roast until meat has a bronze color, ~ 4 hours. Foil wrap the meat if holding the color OR for burnt ends leave meat open. Finish the meat at 350° for ~3 hours until the internal meat temp is 210°. Pull the brisket to cool and trim any burnt ends from the edges and slice the remaining meat across the grain.
Reheat the sliced brisket with ½ cup Au Jus, Serve Immediately with the Texas Pecan Sauce, for dipping.
Enjoy!!
