So I've got an idea to make a tangy brisket (about 3-4 lbs),

Bump?

>>8440398
skip the salt
replace the tomato sauce with milk
you're good to go

>>8440398

maybe add some acid

>>8440398
Rub it down with a mixture of a McChicken sandwich; the best fast-food sandwich in my humble opinion, hot fresh fries and an ice cold Coca Cola™

>>8440637
This is a food thread. Go back to 420chan

>>8440398
>pour in a bottle of bourbon
lol

>>8440398
I've only ever smoked them and I'm a minimalist on my dry rub using salt, brown sugar, paprika, garlic powder and ancho chili powder. Your rub seems a bit sparse. I would add a few other spices.

>>8441003
This. If you want a "tangy" tasting brisket. Your wet rub is going to need some Apple Cider Vinegar and you may want to consider adding some dried orange/lemon peel to your rub to give it a citrusy kick. Definitely add some Paprika too, it really brings out the flavor of the beef.

Judging by your ingredients, you're going to be braising this guy or slow cooking it? If so you shouldn't need a whole bottle of bourbon, that's going to completely overpower the taste of the brisket if you're going to be braising it in that. I'd cut that amount in half at least and put the rest with water, or however much liquid you need to have a 1/4" covering the bottom of your cooking pan.