How should I cook this 10lb. beef brisket?

Question

I'm NOT a big fan of BBQ sauce on beef, so save your energy if that is your recipt. I do have a smoker and do love to use it.

Answer 1

I'm with you, I don't like to mask the flavor of meats with sauces. I do however, enjoy enhancing the flavor with rubs. Everyone has their own unique tastes so I will not offer you a specific rub. That is up to you.
In order to somke the brisket here is what you should know.
A brisket is generally divided into two parts, the flat and the point. For barbecue brisket you will want it undivided. You will also want it untrimmed, also called a "Packer's Cut". This cut will have a strip of fat running through the middle and a layer of fat on the top. The layer on top is called the fat cap. The fat cap is very important, as it will keep the brisket moist while it is smoking. The fat cap should be about 1/3 - 1/4 inch thick.
Whatever you buy, try to get a brisket with good marbling, white fat and a deep color in the meat. There should be good fat throughout the meat and not just in one place. Though the fat cap will add moisture to the meat during smoking, the fat spread throughout the meat will be much more effective. If the fat cap is more than 1/3 inch thick you might want to trim it down. It's best to have a single even layer. When smoking you will want the brisket to cook fat side up so that the melting fat will run over the brisket and keep it moist.
Before the brisket hits the smoker it needs to be rinsed in lukewarm water, patted dry with paper towels and be at room temperature. If you are going to marinade it should be done for at least 12 hours before you smoke. If you are going to apply a rub it should be done about 30 minutes to an hour before you smoke.
Over charcoal, sear the brisket on both sides until nicely brown. I always try to have a hot fire with the lid down to prevent flames while searing. Once seared, place in smoker and smoke for 1 1/2 to 2 hours at 200-225 degrees.
Once smoked place the brisket over coals and finish off by slow grilling.

Answer 2

In a turkey roaster with chopped cabbage peeled whole carrots and red potatoes. 3 cups of water in a preheated 350 degree oven, basting occasionally for 3.5 to 4.0 hours.

Answer 3

I say slow roast it and then add 3cups beef broth and 2 cups applecider vineager 1/4 crushed chili pequins and a little fresh ground black or white pepper!!!! serve with some nice cabbage slaw and pretend its warm outside!!!!!!!!!!

Answer 4

I probably would use a slow cooker since it is a tougher piece of meat.

Answer 5

Throw it in your slow cooker w/a can of coke and some onion soup mix... it's awesome!

Answer 6

your answer sounds good I like to simmer it in a crock pot with lots of bear mmmmmmmm don't forget the potatoes