Capital- Welcome to the most fun topic we have done for awhile.
Your Brisket recipe sounds a lot my smoker/cooker one. I will foil wrap the thin end PLUS keep it at the ‘cooler’ end of the cooker for most of the 10 hours or so it needs to be ready. The Italian dressing is a good idea. I dry rub with a lot of the same spices that you find in the dressing. I also recommend the Packer’s Wrap Brisket’s. Lots of folks pass them by because of the fat layers, but that really helps the meat stay moist as it slowly cooks. I will trim out the middle layer of fat on some slices before serving, but not much…let the customer trim his/her own to taste.
Since I am doing this outside on a wood/charcoal cooker I have a drain can set-up to remove the final drippings…What do you do with those when you cook indoors to keep the Brisket from sitting in a puddle of grease as it cooks?
BTW To All… The above description of Paul’s Final Services at WALMART has received rave reviews from the guy who will be doing the work (Paul), so don’t FLAME me for helping him save a buck on his big exit…. and don’t plan your vacation around it, either…Schedule is not locked in at this time…but a score or more years are already full so it must wait.[:D][8D][:D][8D][:D]