Let me just tell you that this is the greatest brisket I have ever made (I can be modest sometimes, I promise) and the method is foolproof. You can use your favorite dry rub or make your own (like my recipe below) and you just can’t ruin this brisket. Cook it for 4 hours and you can slice it, cook it for 6 and it’s perfect for shredding. This recipe has no sugar, no sauce, only spices and lots of love.
Always go for second cut brisket. Brisket needs the extra fat to keep it from drying out.
Stay safe and wrap it up! Okay, really, the foil keeps the juices where they belong…inside the brisket!
When you open up the foil after 4-6 hours, inside will be a perfectly cooked piece of moist brisket…every time!! Like I said, you just can’t ruin it.
Serve on a pretzel bun, serve in a corn tortilla, serve with cole slaw and green beans! Or really, just serve in bowl with nothing else and I’ll be happy.