I've followed barbecue cooking styles for years and brisket is considered one of the most challenging meats.
I have have been a judge at competition barbecue events.
The above meal was days in the making,I had to request the butcher roll up a flat brisket to fit on the small home made smoker.
Well worth the effort,there were four very elated diners that day,the meal was a complete success.
I used an Irish Marinade for the rolled beef brisket:
3 cans of Guinness,Tarragon,Parsley,Worcestershire,English Mustard Powder,Soy Sauce,Garlic Cloves and Scallions.
Set for 24 hours.
Dusted with John Henry's Texas brisket Rub.
On the smoker at 9:00 AM.
Mixed Royal Oak Brick and Lump Charcoal.
Used Oak and a small amount of Pecan Wood Chunks.
Off the smoker at 5:00 PM (205F internal).
Rested for an hour.
Brisket was 13in. long to start and finished at 10in. length.
Never pickled green onions but have pickled pearl onions,baby corn and asparagus spears.Roy 'Honcho' Gregory - contest organizer and Rocky Danner - Head Judge Observer at Smokin' Eagles International BBQ Festival,Wheatfield,NY 2007
Winner here received an entry to the Superbowl of BBQ - The Jack Daniel's World Championship Invitational Barbecue.Judges tent,got to try some killer competition BBQ,I'm in there sampling !Edited by 5aces - 4/8/13 at 8:10am