space
Here is the inside scoop, secrets, pearls of wisdom, and other stuff that will turn you into a super-chef who can offer gourmet meals to crowds without breaking a sweat. As a bonus, you will be able to provide off-the-cuff dissertations on a variety of highly detailed cooking issues to educate your friends and to bore otherwise innocent partygoers into a state of stupor.
Brisket
Early Release article in progress. More to come
The brisket has two parts, the Flat which is typically sold in supermarkets and the Point, which has more fat. The flat cut is the leaner of the two, with a long, thin rectangular appearance and is distinguished by a layer of fat called the cap It is way cheaper to buy the whole thing at a meat supply called "Whole brisket," "Packer Brisket," or "Double Brisket."
Night Before - Inject across the grain, with Cosmos Reserve Blend mixed with beef stock and 1 TBS of Better than Bullion(low sodium). After injection, apply Bovine Bold Rub to the outer surface, and refrigerate overnight
Day of - add extra rub to any areas lacking rub from the night before
Smoke @ 300 degrees about 2-2.5hrs to set the rub and get good color.
Place in aluminum foil pan, with the same liquid used for injection; The brisket should be covered 1/2 to 2/3 with liquid. Seal with foil and cook at 300 degrees until tender (internal temp will be 208-211 degrees) 2-2.5 hrs
