I had to wake up very early in the morning to cook this meat. I woke up with the sunrise and the brisket, which was cooked for exactly 13 hours, caught up with dinner. I cooked it with apple wood smoke for the first 5 hours. Then it was wrapped in baking paper and foil and left on the barbecue for 8 more hours. I cooked it with Napoleon Rogue RB 425. I used the apparatus and wood chips produced by napoleon for the smoke. Turned into a barbecue smoker with apple wood. My guests really liked the taste and smell of the meat. It was tender and juicy meat.
I poured the mixture of apple juice, water and apple cider vinegar that I prepared every half hour into the meat. I put water in a metal plate to keep the inside of the barbecue constantly moist. The steam that came out moistened the meat.
Unlike a classic Texas style brisket, I didn't use black pepper too much. I used 3 tablespoons of salt, 3 tablespoons of black pepper. If you want, you can increase the pepper to cook a Texas brisket.
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#recipe #brisket #texas