Hey David C…

Just a suggestion on the gravy- one thing that might help with the juices from the pan: place the juices in a pot with 1 or 2 potatoes peeled and cut into large pieces and bring the pot to a low boil for maybe 10 to 15 minutes. The potatoes should absorb a lot of the saltiness. Then remove the potatoes and make your gravy from there. I hope that works.

This was delicious and worth the wait! FYI-my brisket was a whole, untrimmed brisket. I would guess 17 lbs or so. I tripled the rub but kept the liquid smoke the same. It took about 19 hours or so but the hardest part was making sure the oven didn’t turn itself off and checking the temp. Super tender and flavorful. Oh, I also had the brisket in the rub for a day as our schedule changed and we had to wait a day to cook.

Hola yum … put a slight spin on recipe though and 250 deg for 4.5 hours and turned our amazing … shared recipe with a tone of people … 

Clearly I should have read the comments but I did not. The meat is OK but I would have appreciated a heads up or warning in the directions that this could take much longer than 5-6 hours. I’m going on hour nine and have hungry people waiting. I feel terrible. Once the meat came to 175 I removed the foil and the meat quickly dropped back down to the 140s. I made the call to cover it with foil for another hour to avoid turning the heat up. I don’t think I would use this method of cooking again due to the unpredictability. 

Omg. Really? While you may know how to properly use a comma your “ability to express an opinion using any intellect or RESPECT…” is definitely not your forte. Just be nice. Remember what Thumper recited: If you can’t say anything nice don’t say anything at all

I used a large brisket – 10 pounds. I did the dry brine before going to work at 2 pm and then when I got home from work started it at 225 degrees so that it would be ready to eat at 11 AM. It was wonderfully tender and tasty! I will make this again.

One commenter noted the temperatures discussed in the video are short of those in the recipe – use the recipe temps! Longer, slower cooking makes a tender brisket and not reaching optimum temperature will leave brisket tough – just my untrained opinion,
use base temp of 225 oven temp to raise meat temp to 175 then, uncovered more hrs to 195

I wanted to make gravy to go along with it for serving but the pan liquid seemed salty – any suggestions on making gravy? Or was my salty sensitive misplaced?