The Glade 4.0

Toughness.

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Raell Kromwell

Try wrapping it in several layers of foil, which you've folded into interweaving pockets, and toss in a few sweet Spanish onions, roasted fennel, fresh rosemary, crushed garlic, ground peppercorn, sea salt, and a can of Coke. Slow cook it for atleast 3-4 hours.

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Ezekiel 23:19-20 

I don't get that fancy with the foil (and I never puke Coke in, what does that do?) but I have a steel barrel-style grill with a side firebox. I build 2 fires, one in the sidebox, one under the chimney which is on the opposite end of the grill from the firebox.

The brisket goes (fat side up) on the end of the main grill near the firebox. I cook for 8-9 hours; the first 3 with no foil, after that, with. This way, it is never exposed to direct heat from below. Add charcoal every hour or two depending how fast its burning. I usually quit adding to the main box about 1 rotation of charcoal before I quit adding to the side box.

I learned this technique from a bunch of old Mexican guys, so trust me, it works! Another thing they recommended is taking the foil-wrapped briskjet and storing it in a foam cooler for about 3 hours after cooking it for 5-6. According to them, the heat in the brisket itself continues to slow-cook it throughout that time. That might be helpful if you don't have access to a steel charcoal barrel grill.

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"Hysterical children shrieking about right-wing anything need to go sit in the corner and be quiet while the adults are talking."

It works to break down and tenderize the meat. It's sugar content also permeates the meat and carmelizes throughout as it slowly cooks. Give it a try.

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Ezekiel 23:19-20