Brisket cook 

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I just picked up a 12 lb Choice packer brisket. Going to season it up today and cook it tomorrow a.m. It should be done about the time for a late supper. I'm going to modify the Slaughterhouse Five recipe I tested a few weeks ago by cutting back on the pepper. I liked the Jeff Stehney rub, but found a little too peppery for my personal tastes. I think cutting the pepper in 1/2 should be a little more to my liking. Jeff Stehney also talks about starting the brisket fat side up and then flipping it before wrapping it up. I usually cook mine fat side down, but we finished 3rd in Lakeland last year and we cooked the brisket fat side up that day. It had some unrendered fat on it, which I personally thought looked a little funny, but some judeges must have thought it was o.k.

Just finished eating some left over brisket from the cook yesterday. It was pretty good. I especially like the Blues Hog Barbecue Sauce we used. I've never had it before, but if you like a sweet tasting vinegar sauce, then I'd recommend it.

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