There are 2 "secrets" in grilling a
brisket to make it tender and tasty
- Choose the
best brisket and prepare it right
-
Here's how to choose the "best" brisket
for barbequing:
1. A brisket is generally divided
into two parts, the flat and the point. For barbecue brisket you
will want it undivided. You will also want it untrimmed, also called
a "Packer's Cut". This cut will have a strip of fat running through
the middle and a layer of fat on the top. The layer on top is called
the fat cap. The fat cap is very important, as it will keep the
brisket moist while it is smoking. The fat cap should be about 1/3 -
1/4 inch thick.
2. Whatever you buy, try to get a brisket
with good marbling, white fat and a deep color in the meat. There
should be good fat throughout the meat and not just in one place.
Though the fat cap will add moisture to the meat during smoking, the
fat spread throughout the meat will be much more effective. If the
fat cap is more than 1/3 inch thick you might want to trim it down.
It's best to have a single even layer. When smoking you will want
the brisket to cook fat side up so that the melting fat will run
over the brisket and keep it moist.
3. Before the brisket hits the smoker
it needs to be rinsed in lukewarm water, patted dry with paper
towels and be at room temperature. If you are going to marinade it
should be done for at least 12 hours before you smoke. If you are
going to apply a rub it should be done about 30 minutes to an hour
before you smoke.
4. To enhance the tenderizing affect of
smoking you can marinade the brisket with lemon juice, lime juice,
vinegar or any other acid based marinade. This will help breakdown
the tough fibers in the meat and the acid will carry any flavor you
add to the marinade deep into the meat. Here's an excellent brisket
marinade. Marinate your brisket in this over night, but not longer
than 24 hours.
Texas Barbecued
Beef Brisket (on a gas grill)
Courtesy
of Iowa Beef Industry Council
1 brisket, 10-12 pounds
1. Trim brisket of excess fat (leave about
1/4” cover). Rub brisket thoroughly with Brisket Seasoning mixture
and set aside.
2. Preheat entire gas grill. To obtain a
smoky flavor, use a mix of mesquite and hickory wood chips according
to your gas grill directions.
3. Shut off one side of the grill. Use
indirect heat. (Which means placing the brisket on the opposite side
of the grill from the heat, making sure that it is not above any
part of the fire.) Turn the heated side down to low and close the
cover.
4. Grill for about 2-1/2 to 3 hours, or
until the internal temperature reaches 140º F. Apply the “mop” to
the brisket (with a brush) occasionally during the cooking period.
5. Remove the brisket from the grill, cover
with favorite barbecue sauce, and wrap tightly in heavy foil. Return
to the grill (unheated side) and cook for another 2-1/2 to 3 hours
or until the internal temperature is about 200 – 210º F. Rotate the
package so that all sides are close to the hot side of the grill for
even time periods.
6. Remove the meat from the fire and let
rest in the foil for 30 minutes to one hour.
7. Unwrap and slice across the grain.
Brisket Seasoning
Chef Peter Rosenberg,
Delicatexas, Kingwood, Texas
1/2 cup chili powder
1/2 cup salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup black pepper
1/4 cup sugar
2 tablespoons dry mustard
2 bay leaves
Combine together until evenly distributed.
Basic Beer Mop
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup corn oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Brisket Seasoning
Combine ingredients in saucepan and heat. Makes about 3 cups
Texas Barbecue Sauce
1 cup strong black coffee
1 cup Worcestershire sauce
1 cup catsup
1/2 cup cider vinegar
1/2 cup brown sugar
3 tablespoons chili powder
2 teaspoons salt
2 cups chopped onions
1/4 cup minced hot chili peppers
6 cloves garlic, minced
Combine all ingredients in saucepan and simmer for 25 minutes.
Strain or puree in blender or food processor. Refrigerate between
uses. Makes 5 cups.
Here are 2
more brisket recipes
The 1st Brisket
Recipe uses a rotisserie
1 - 5 pound brisket
1 large onion chopped
1 cup water
7 ounce of beer
1 stick of butter
1/3 cup cider vinegar
6 cloves garlic minced
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
2 tablespoons cayenne
2 tablespoons paprika
2 tablespoons brown sugar
1/2 tablespoon Worcestershire sauce
1 teaspoon chili powder
salt and pepper
Trim excess fat from Brisket and season
with garlic powder, onion powder, black pepper, cayenne and paprika.
Place on rotisserie and put on preheated grill. Prop the lid a
little and let cook. Meanwhile prepare sauce. Melt butter in a
saucepan and sauté onion and garlic for about 5 minutes. Add water,
cider vinegar, brown sugar, Worcestershire sauce, chili powder and a
little salt and pepper to taste. Let simmer for 10-15 minutes. Add
beer. Baste over brisket about every 30 minutes. Cook brisket on low
for about 4-5 hours. Remove brisket from grill and slice thinly.
2nd Brisket Recipe
1 4-to-5 lb. Brisket
Sprinkle brisket with 1 1/2 teaspoon
coarsely ground pepper. Wrap brisket in heavy-duty aluminum foil.
Prepare fire in a covered grill. Place brisket on grill. Cover with
lid, and open vent. Grill over low coals 2 hours or until very
tender.
How to Smoke a Brisket...with Success! Do you have a charcoal
grill, a gas grill, a smoker? Whichever you have, creating the
perfect brisket is easy with the step-by-step instructions you can
find at Texas Beef.org. Just click here to read how to
Gas Grill a Brisket, Indirect Smoke a Brisket, Water Smoke a
Brisket, Many Different Brisket Seasonings and a Basic Brisket Beer
Mop!
To serve, diagonally slice brisket across grain into thin slices.
Serve with your favorite Bar-B-Q sauce. If you are planning on
cutting your own beef brisket, you will need a good boning knife.
Why not order one of our Forschner Boning Knives! This is the same
knife we have used for decades at Jackson Frozen Food Locker.
Order one today for only$20.95 - shipping included in this price!
We believe we have the lowest price on the Internet on Forschner
Boning Knives. If you find a lower price, including shipping,
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Brisket Marinade
·
1/2 cup white
vinegar
·
1/4 cup canola
oil
·
1 12 ounce beer
·
2 tablespoons
liquid smoke
·
1 medium onion,
finely chopped
·
1 tablespoon
salt
·
1 tablespoon
brown sugar
·
1 teaspoon
cayenne
·
1 teaspoon
black pepper
·
Mix all
ingredients together. Store in the refrigerator in an airtight
container.
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