How did you cook it?

Corned moose brisket braised all day in an IPA.

Probably not what you were asking for but my best by far

Full packer trimmed to 1/4” fat layer. Coarse salt and coarse pepper on a mustard smeared brisket. Smoked at 225 for 16 or 18 hours. Simple and time consuming and perfect.

Full packer, rubbed with homemade rub and McCormick's grilling steak rub. Smoked for 3.5 - 4 hours, wrapped in alum foil and finished at 195 internal temp. let it rest in a cooler for about 3 hours.

Here is a picture as I am getting ready to wrap it.




Here is the rest of the cook for that day.

Thanks all.

Season it up good and cook low and slow.....225 degrees seems about perfect. If you are worried about moisture loss, wrap up in pink butcher paper, its unwaxed and specifically for low heat cooking.

Fugkin' moron.

i cook my corn beef brisket slow all day in a church type cooker / big type slow cooker with a grat meat a top of grate out of the water , 1/2 inch of water at 200 degrees . i seasoned this brisket 3 days ahead of time then wrap it up in plastic wrap put in the fridge ,4th day in a.m. unwrap it and cooked this brisket low and slow all thought this meat turn out excellent . the brisket sliced like bacon ,you can decide what seasonings to use but add some liquid smoke and worchester juice on top with a brush.takes 6 - 8 hrs.to cook. so enjoy ,Pete53

Grind it with some chuck roast form into 1/3 pound burgers and slap on the grill mmmm. Good

And let it rest for two hours wrapped up in towels in a cooler.