This was my 2nd attempt at a brisket, and Ill be damned if, in my opinion, I didn't knock it out of the park! I made a brine (Gal of water, some apple cider vinager, kosher salt, pepper, garlic powder, onion powder, cayenne pepper, and I forget what else) and I MEANT to only let it sit in there for 6-8 hours then do the mustard thing. Weeelllllllllllll I lost track of time/forgot and it sat in the brine for about 16 hours. I pulled it out, patted it down and did the mustard/rub thing and let it sit for about 12 hours. She went this morning with 4oz of peach and 5oz of mesquite @ 225. Took about 13 hours, just pulled it, let it rest for 45 min (I got impatient) and sliced it up. Juicy, tender and delicious! If these things weren't so expensive Id do it like this once a month. My co-workers, who are my normal test subjects on my food, wont be getting any of this one!
