Step Six – Bring on the Foil
We prefer to use a heavy duty aluminum foil to start the process of the finishing touches to a prize winning piece of meat.
Step Seven – The Secret To Tenderness is The Beer
We use about a cup of beer poured over the brisket. Be sure that the foil is cupped to prevent the juices and beer from running off. Also be careful not to spill any beer.
Step Eight – The Beer Brine
Your doctor may not approve of this but we use the old mother handful of salt method to sprinkle salt over the unwrapped, beered down, seasoned up and lovely looking piece of meat.
Step Nine – Wrapping It All Up
Here is the scrumptious final product, so good it’ll have your neighbors bringing over things they hadn’t even borrowed from you in the first place! We prefer double wrapping in heavy tinfoil. You can either leave it on the cooker fat side down, or put in the oven for approximately 6 to 8 hours at around 275. Using a meat thermometer, check to see that the inner temperature of the meat stays at around 180 to 200 for at least 2-3 hours. Slow cooking is the secret to a successful hunk of brisket. Good Luck!
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