This is a recipe I use for BBQ brisket. It's one of many that are found online. There are different types of grills but the process remains the same. Low indirect heat and patience.
Championship BBQing Techniques Brisket.
To demonstrate effective barbecuing of the brisket, we are going to spend some time showing you how and what to look for in selecting a brisket, how to begin preparing the brisket as well as cooking and proper slicing to achieve optimum results needed to serve competition quality brisket.
The brisket might very well be the most difficult piece of meat there is to barbecue. It is naturally tough, contains two separate, distinct muscles separated by a layer of fat that does not render. The meat absorbs smoke like a sponge, can become bitter very easily and is so large as to require longer periods of cooking times.
Selecting the best brisket is a combination of skill and luck. As you may be aware, the brisket comes from the front (chest) of the cow, between and in front of the animal's front legs. This cut of meat is most used for walking and is thus naturally tough. As such, it requires some careful determination in selecting the best cut for eating.
Brisket top
Brisket bottom
When selecting our brisket we do so carefully and say a little prayer. The selection process involves not selecting the largest brisket ( they are from older and tougher cows) but instead choose a cut from a medium size cow, which cut averages 8 to 10 pounds. We also select a brisket that is "flexible" or "pliable". For example, place your hand vertically under the center of the brisket and let the brisket "flop" over the edges of your hand. Like a tenderloin, we select the one that has the most natural bend. If it is tough coming out of the butcher shop, it will be more difficult making it more tender on the grill. Let the next guy buy the tougher cut.
In the photo below, we flip the brisket over and begin to remove the outside fat that also will not render. It is hard, tough and often slightly yellow in color. It can be safely removed without and detriment to the tenderness of the meat. In this trimming, I go down to the muscle so that there is only a slight amount of fat remaining. It will look mostly red with a sprinkling of fat remaining.
Viewed from the other side (not flipped over) you can see that we have removed most of the fat that was situated on the top "outside portion" of the brisket. We went into the brisket about 2 inches in order to remove the maximum amount of fat and keep the brisket whole. The fat shown on the front of the brisket in this photo is handled a little differently.
In this same view, from the large end (also called "the point"), notice two things.
First, look how deep we cut into the fat layer of the brisket in order to remove the maximum amount of fat separating the two muscles. There is always this fat layer in the center traveling the length of the brisket keeping the two muscles separate.
Second, notice the approximately 1 inch layer of fat along the bottom [in the front of this photo]. This layer will vary between 1/4 inch to about 1 inch in thickness. If you select a brisket with the 1/4 inch of fat along this side, you can probably thank your butcher! More than likely it did not come that way. The goal is to trim this edge to about 1/4 inch in thickness. It offers a protective layer during the long periods of cooking. Although it will not render, it will help keep the meat moist and prevent the meat from becoming overly bitter or having a too strong a smoke flavor.
OK, we have now selected the best brisket and trimmed it to perfection. Now it is time to get to seasoning. Some folks choose to marinade the brisket. We have found that that process only penetrates the meat to a depth of about 1/4 inch. When cooking a large piece of meat that thick, this is not effective. The only way we know to make it tender is to cook it slowly......More about that later. Seasoning........We use a dry rub. It is called dry because we use dry spices to shake, sprinkle, douse, cover, etc., the meat and then rub it into the meat. Thus "Dry" "Rub". Get it?
Here is secret number 1 ........ before using the dry rub on your meat, ..... take a pastry brush and "paint" the brisket with a light coat of regular, everyday yellow mustard. Yup. Yellow mustard. Not heavily though. I know it does not look quite natural, but what it does for the overall taste will be excellent. Reassure your friends that you have not lost your mind. Taking this step, accomplishes several things. First, it helps keep the meat moist. Second, it helps to seal the meat and set up a tender crust. Third, the vinegar the mustard will help to a slight degree to tenderize the meat (i.e. tender crust) and fourth, it helps keep the dry rub on the brisket. The first several times I saw this done, I had my doubts also. But doing and tasting is believing. Don't skip this step if you are really seeking competition brisket. 'Nuff said.
Here's the rub......I use a glass "sprinkle jar"....sort of like the ones that you see in the pizza parlors for the red pepper flakes. It has holes large enough for the seasoning to flow out without having to force it through the smaller holes and not open so as to accidentally "pour" all of the seasonings on the meat. Notice in the photo below that the seasoning is going on this brisket in a heavy fashion.
Cover the meat thoroughly. We usually sprinkle a liberal amount of dry rub on the brisket. Once the mustard and juices from the brisket commingle with the dry rub, it will become a "wet rub". A somewhat gooey mess. When handling the brisket from here on.....try not to rub the ingredients off. Again, it will then be a "paste type coating" and care should be given to the seasonings on the meat until it has had a chance to "set up" in the pit. We usually move the brisket from this phase directly to the pit itself. You may want to let the seasonings sit for an hour or more if you choose. It seems to be a matter of preference on this point. If you choose to let the brisket "rest" in the seasonings and wrap in wrap, be careful not to remove too much of the seasoning.
Maybe this is the best time to let the biggest secret to fixing great brisket out of the bag.......
Brisket cannot be cooked like pork!!!
Now, it's time to cook . . . . .
The thermometer on your barbecue pit should be reading approximately 225 degrees for barbecuing. This 225 degrees should be from a thermometer located at the same level in the pit as the meat. Since many thermometers are located at a higher vertical position than the meat it's self, temperature readings in the 235 - 250 degree range are acceptable since heat rises and with the location of the thermometer being some 8 inches HIGHER than where the meat is situated you will actually be cooking at 225 degrees at the level of the meat. Recap: You know that heat rises....therefore the temperature 8 to 10 inches higher than the location of the meat is hotter. 30 to 50 degrees hotter is not uncommon. Each pit is different. If possible, place your thermometer at the same height as where the meat and cook at 225 degrees. Judgment about your particular pit is needed here.
OK, once the pit is up and going, it is now time for the brisket to be placed in the barbecue pit. I am assuming you are using the indirect method of cooking. The cooking temperature should be approximately 210 to 225 degrees F. Cooking time? That will vary. Usually a 10 pound brisket will take approximately 8 to 12 hours. It is a matter of practice and experience. The internal temperature is not nearly as important as the length of time required in the cooking process. A brisket cooked 8 to 10 hours at 225 degrees is done!
The meat should be cooked well done .... no pink. Briskets need long and slow cooking times. That provides plenty of time to enjoy your favorite beverage, talk barbecue and enjoy friends and the relatives of choice.
When cooking a brisket, we place the meat as far away from the source of the heat as possible. This provides for even cooking temperatures. If it is too close to the source, then one side will be cooked at higher temperatures than the other and it will not have a consistent tenderness. If you have a smaller pit (i.e. a Weber Kettle) then place the charcoal on one side of the pit and the meat on the other. You will then have to rotate the meat ever 30 minutes or so (preferably when you baste the meat) to keep the cooking temperatures consistent on the meat. If you are using a vertical cooker, then try using some type of pan under the meat to catch the juices (to prevent flaring up) and to act as a diffuser for even temperature cooking. A water pan with about 1/4 inch of water is great for this purpose and will keep the juices from scorching and flavoring the meat with a burned taste.
Do not baste at first. Allow the "wet rub" to thicken up, become a little dry and be "one with the meat" before basting. Said another way, if you should decide to baste the brisket while using the the dry rub method (as opposed to the marinade method), do not baste the meat until the rub on the brisket has formed a crust (roughly 2 to 4) hours . The reason is that basting prior to this time will result in washing the rub off which defeats the purpose.
Later, you can periodically raising the lid and begin basting the brisket with a liquid marinade or other product in order to intensify flavor is a matter of preference. We are conscious that whenever lifting the lid on any unit, there is a period of time that the meat is not cooking because all of the heat has been released. The pit then needs some time to restore proper cooking temperatures. Another note, if your baste includes some type of sugar product (i.e. sugar, fruit juice, etc.) or some oils like butter, also wait until later in the cooking process to use this type product to keep it from burning.
Basting can be accomplished several different ways......Primarily with the use of a barbecue mop or a hand held spray bottle. The barbecue mop is an approximate 12 inch wooden handle with cotton tassels on the end....just like a household floor mop.....only smaller. It is great for soaking up lots of liquid and quickly and gently "dabbing" the sauce on the meat. Do not rub! It will remove the rub or glaze which you have so carefully tried to create! The other method is to use a small (6 oz or so) spray bottle to spray the meat when applying the baste. The spray bottle can only handle pure liquid, juices without pulp, etc. The mop can handle all types of larger fibers or even chunks of seasonings, crushed garlic, onions, carrots, celery, etc. NEVER, NEVER, NEVER USE TOMATO BASED PRODUCTS TO BASTE THE BRISKET. THEY WILL BURN AND BECOME BITTER LONG BEFORE THE MEAT IS READY TO BE EATEN!
The brisket can be cooked in just about any type of unit as you may have. It is easier to cook in a larger barbecue pit with an offset fire box to supply the heat. That is not to rule out the use of drum, kettle, vertical, spit or any other type of barbecue pit which you may have available. There have been many TONS of brisket cooked in a variety of methods.
We're about 1/2 way through cooking....
It is now time to sit back and enjoy the process with friends, family and cold refreshments. Occasionally check the fire and insure that it is maintaining the proper temperature range and then go back to the friends, family and refreshments. As we mentioned above, this portion of the event should last anywhere from 8 to ? hours depending upon the size of the brisket.
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