Competition Scrutchfield brisket Technique:
1 Cup c&h Sugar
1 Cup Non-Iodized Table Salt
½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp.
several hours, or slightly warmed
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons MSG (Accent)
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground (important)
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder
Use Prime Beef if ya can get it.
rub that's heavy in garlic and pepper, Seasoned about three hours before.
Smoke 8-10 hours at 225 until internal temp is 165-170.
Use 4 chunks of Oak. 2 chunks of Cherry and 1Hickory, white hot charcoal.
After 165+ put brisket in foil and cook at 300 till internal temp reaches 205
put it away in an insulated environment (I use a sleeping bag at contests)
still wrapped in foil for several hours to allow it to still cook.
Slice 1/2" thick.
ON BBQ Smoker Make Coals hot at 10PM
11:00 p.m add wood chunks
briskets on at 12:00 midnight at 220 degrees
5:00 a.m. measured internal temp, 150.
8:00 am 160
9:00 am 165.
At (165) wrap brisket in boat of foil. Fat side down I place the brisket
on 4 layers of foil each layer large enough to wrap the brisket fully one
time. I then put the brisket/foil pkg on a 300 degree Weber 22 1/2"
grill, coals on one side, meat on the other,
10:00 am. Internal temp 190
10:30 am 205.
By this time there is a substantial amount of drippings in
the bottom of the boat and they a mildly boiling.
Wrap the package back up quickly,
put in an insulated environment like a ice cooler,
no ice of coarse! until turn in time
2:00 when opened the steam still rolls out!