I have never made a brisket (I know...how can I be a man in Texas)...and would like to attempt my first one.....

Can anyone help a brotha out?

Do a search. It has been discussed before.

Controversy - fat up or fat down.

http://www.texags.com/main/forum.reply.asp?forum_id=34&topic_id=882751
http://www.texags.com/main/forum.reply.asp?forum_id=34&topic_id=771828

Fat side up!!!!!!!!!!!!!

Fat side up for auto basting, then turn fat side down for about 1 hr. before taking off & increase heat slightly to candy the fat.

thanks....

Wow...from one Moore Haller to another:

If you want fall apart brisket, soak that puppy in Coca Cola overnight. Then rub it down real good. Throw it on the pit OVER the coals for about 20 minutes each side and get it a little seared. Leave fat side up OFF the fire to smoke for @ 2 hours. Wrap in foil, fat side up, another 6-8 hours. Should be melt in your mouth deliciousness.

A brisket should not fall apart.

Ducks,

For bbq cookoffs and people who prefer sliced brisket, I'll agree with you, but for tenderness and chopping it up into a sammich, I prefer it to fall apart.

Fat down!!! Don't turn.

Indeed Ducks...I do not cook them as long when I want a "entry" style brisket good for slicing. But, when I am making one for barbecue sammiches for the next 5 days worht of lunches....its just too good when it falls apart.

Here is an easy recipe I use every now and then.

Buy a flat-cut brisket from the store, trim off a little of the excess fat, but leave some fat on for flavor. Season both sides of the brisket in SeasonAll and place on a heavy-duty aluminum foil sitting on a cookie sheet or pizza tray (may have to put two pieces of foil together for enough reinforcement). Make sure the foil is big enough that you can curve up the edges to form a bowl. Slice two large yellow onions and place the slices on top so they cover the entire brisket. Take one jar of Pace Picante sauce medium and pour evenly over brisket. Cover with aluminum foil and place cookie sheet in oven. Cook at 350 for 3.5 hours.

Super easy and delicious.

I can't imagine any circumstance in which I would want to put salsa on my brisket...

Try it and then bash it. I doubted it at first but now am a fan. I usually boil some red potatoes and cook some asparagus or green beans with it.

quote:

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I usually boil some red potatoes and cook some asparagus or green beans with it.

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you must live in the Montrose area........

is this a good time to bring up high fences, and the fact they diminish true hunting?

My Ford will kick the poop out of yer weak Chevy...

Only women drink white wine

Get a Rope!

That's a pot roast, bayou. We're talking brisket.

a little trick if you need to reduce cooking time...(good for parties where time got away)

The brisket is mainly two layers of meat with the grain running at a right angle to each other. There is a narrow fat layer in between the two meat layers. Before cooking, find the fat layer and separate the brisket into 2 halves. This cuts the cooking time required to less than half and also makes it easy to slice across the grain if you so choose.

Texascooking.com is a good source for all kinds of "manly" cooking advice. Here's what ol' John has to say about brisket.

I have done it this way and it turns out dang good.

http://www.texascooking.com/features/apr99brisket.htm