To make good Brisket, it needs to be cooked with indirect heat and not with fire under it as when grilling steaks. There are three things that are important. 1) smoking time 2) temperature 3) rub or sauce You can buy the cheapest brisket and it will come out very tender and tasty provided you keep a constant temperature of about 225 degrees for about 1.5 hours per pound of brisket. There are different designs for smokers. It takes practice to keep a constant temperature burning for up to 18 - 20 hours. Smoking brisket less than that, and you will be eating brisket that is as tough as your TM strop. I recommend the weber bullet: http://www.virtualweberbullet.com/ It is very easy to use and you can use charcoal with a few chunks of hard wood like mesquite or oak to give it a smoked flavor. In that website you'll find recipes for rubs and sauces you can use. They are very similar to your recipe. You can also do brisket in the oven. First, "Smoke" the brisket in a regular grill outside using wet wood chips and indirect heat for about 1 to 1.5 hours. Then you transfer the brisket to a deep pan. Cover it with foil and put in the oven for about 1 hour per pound at 250 degrees. There are sauces you can use for flavoring. Allegro Gold Buckle Brisket Sauce is a good one, but there are others too. Brisket comes out ok using the oven, but not as good as smoking it outside for about 18 hours depending on the weight of the brisket. With the weber bullet above you can also smoke a whole turkey and it comes out delicious. A 12 pound turkey is fully cooked in about 3 or 4 hours. I used to enjoy smoking my own brisket. It was fun and usually had to invite family to eat that much brisket. After a few times it gets old with all the work that goes into tending the fire at a constant temperature. Then you end up smelling like the brisket too. Now, it is very convenient to go to my local BBQ joint and buy brisket already made and all the fixings like beans and potatoe salad for about $9 a pound. And that my friend, is heavenly! GeNn
