BBQ Brisket Notes
Recipe by: BBQGuide
Below is a transcript of a posting on a BBQ message group, in part:
I do not use water or steam only the natural juces in the brisket.
Here is my method of doing a brisket. Step 6 keeps the meat moist try
this method and your brisket will come out tender.
To smoke a brisket that melts in your mouth there are 5 steps that you
need to take;
1. When you buy your brisket make sure that it is fresh and has not
been frozen, check date of packing.
2. Get your brisket with at least 1-1/2 inch of fat on backside, (more
on this later). Brisket weight is a matter of opinion, I try to limit
size to no more than 10 pounds this will feed 8-10 people with
leftovers that your guests will try to take home, don't let them
brisket sandwiches with sliced onion is to die for. I always do at
least 2 when I cook.
3. Remove brisket from vacuum pack and rinse in cold water to remove
all coagulated blood (will taste better after cooking).
4. Apply a generous amount of dry rub to brisket coating all surfaces,
I use a dry rub that I make myself consisting of salt, paprika, sugar
go light on the sugar will burn on brisket), black pepper and red
pepper, Garlic or you can buy a dry rub BBQLINKS.COM and look for
the ebay listing to have your own yummy bottles delivered to your
doorstep and is one that I highly recommend. Place brisket in pan and
cover with saran wrap overnight minimum of 6 hours.
5. Start fire in BB-Q pit I use a homemade indirect smoker with the
firebox located off to one side (you can control the heat better)
you can buy a good smoker from New Braunfels smokers are one of the
better brands and usually under $200.00. I use hickory, pecan, oak,
and a sometimes mesquite caution do not use mesquite as your main wood
only use during the last 15-20 minutes and only one or two SMALL
pieces of cooking or you will have a piece of meat the dog will not
eat, and guaranteed to forever taint all that you cook in the future
with your pit) I Know I did it. Cook the brisket fat side up for
approximately 1-1/2 hours per pound at 300 to 325 degrees F. do not
turn over mess with poke with a fork etc. just drink beer and maintain
6. The last 2 hours prior to being done remove brisket and wrap in
industrial strength tin foil and return to smoker for 1 hour remember
to leave fat side up. After time is up remove from tin foil and cook
for additional 1 hour, you can use a sauce if to baste if you want,
don't use one that has a lot of sugar in it. I don't baste but prepare
a sauce and let my guests put on their own.
7. Remove and let cool for 15-20 minutes if you can, cut brisket
across the grain in thin slices. (Keep all guests away during this
operation as they will eat it all up prior to serving and could
possibly lead to a fight later on between you your significant other,
dog houses are not fun to sleep in.
THE REASON FOR LEAVING THE FAT SIDE UP DURING COOKING IS THAT THE
GREASE WILL KEEP THE MEAT MOIST and will not dry out.
REMEMBER WHEN YOU TO COOK MAINTAIN THE TEMPERATURE BY USING THE
DAMPER. AND DON'T SCREW WITH THE BRISKET BY OPENING THE DOOR MOVING,
POKING, OF MESSING WITH THE BRISKET.
a REPLY to this post:
Your selection of the brisket and lots of time is what it takes to get
Try to pickup untrimmed whole brisket 10-13 pound class.
You want fat cat that at least 1/4\" thick.
Cook in the 225-250* range for 16 to 18 hours and it will be tender.
Cooking a pork butt over the top of it will also work well to baste
the brisket and pork fat is good on everything.
Try marinating your brisket in Apple Cider Vinegar overnight in a
non-aluminum pan. The citric acid in the AC Vinegar will start
breaking down the tough connective tissue (this is what makes the
brisket tough). Also remember slow and low (time and heat) is the
important part of doing great brisket. If you need to monitor the
temperature better, I suggest 4-6 hours in the smoker then wrap in
foil and finish in the oven @ 200 degrees for approx 6 hours,
depending on size of brisket. Basting the brisket with the AC vinegar
with smoking will help also.
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