I bought this Brisket today, have any of you had experience cooking these?
I bought one of these last week, after reading this thread. We have an important event next month and I want to impress our guests with a good smoked brisket. Our local store charges $7.29/lb for a regular brisket so I figured I'd buy one of these cheaper versions and experiment. The majority of my smoking involves pork butts or cheese.
I soaked it for 15 hours or so in the fridge and changed the water once during that time. I used the rub recipe posted on the first page of this thread, wrapped it in Saran wrap and left it in the fridge for 2 days.
I smoked it until the IT reached 150*F (around 3 hours) with hickory at 210*F and then put it in an aluminum pan sealed with foil and a cup of beef bouillon. When the IT reached 195*F I took it out and FTC for 2 hours and into the fridge for dinner later that evening. It was 2:00am and I had to be at work in 4 hours.
Although the flavor was OK, it wasn't what I was expecting. I'd say it has the consistency and taste of ham rather than a brisket. My wife, who doesn't like spicy foods, said it had too much pepper in the rub. We'll still eat it but I think I'm going to need some help from some Worcestershire Sauce.
I think I'm still going to risk a regular brisket for the main event. The butcher says he can cut down the huge 10-15 lb pieces behind the meat counter to whatever size I want. I won't be soaking that one and I'm going to try a different rub and maybe a slightly higher chamber temp after I seal it in foil.