Reviewed: Aug. 8, 2009

I actually cooked three 7 lb briskets for my wedding reception. However, I did not refrigerate the briskets after putting on the rub, I cooked them immediately. They were fully cooked after 10 hours at 170 degrees. The brisket got rave reviews. I would guess that the brand of rub would affect the outcome alot!

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Lady Faire

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Reviewed: Feb. 16, 2009

I slow cooked this recipe for 10 hours,and anticipated how delicious it would be. I was disappointed when I tasted it. The brisket was so salty! Unfortunately, all my time was wasted. I do not recommend this recipe.

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aloha

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Reviewed: Oct. 19, 2008

Consider cold smoking on grill for 2 or 3 hours to get the nice smoke ring, then wrap in foil and put into a 275 degree oven for 3 hours. Once internal temp is 185 degrees, the tough tissue holding meat together will break down. Refrigate over night then slice, heat back up and serve. You will get a great cut and brisket will not rip like a roast.

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kbdowning

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Reviewed: May 24, 2008

It doesn't work! After 6 hours of maranade, 8 hour refrigeration with the dry rub on it and 10 hours baking at 170, it was raw. 16 hours and it was barely warm. Some changes need to be made.

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