| A brisket is known to be the toughest cut of | | | | Clingwrap, or a similar material to seal it, |
| meat from a cow, though when | | | | and then |
| | | | |
| prepared and cooked correctly it can be the | | | | refrigerate it overnight.Barbeque TimeTake |
| best tasting and most tender meat you | | | | the brisket out of the refrigerator one hour |
| | | | before you want to put it on the |
| will ever eat. In this section, I will teach | | | | |
| you how to choose, prepare, and | | | | smoker. Place the brisket fat side up on the |
| | | | smoker. The fat will release oils into the |
| barbeque a brisket, Texas style, to achieve | | | | |
| the best results possible. Please notice | | | | brisket to help keep it moist while |
| | | | cooking.I use a wood smoker with a firebox to |
| the other smoker recipes located in the | | | | provide indirect heat for outdoor cooking. I |
| index on the right side of the page.Choosing | | | | |
| A Good Brisket To SmokeA brisket is composed | | | | have found this method to be the best, but |
| of two parts, the flat and the point. The | | | | there are many more smokers available |
| flat section usually | | | | |
| | | | to choose from such as water smokers, |
| has less fat on it while the point should | | | | propane smokers, and charcoal smokers.I use |
| have considerably more. The fat on top of | | | | mesquite for smoking briskets because it |
| | | | provides a delicious smoke flavor, |
| the brisket is called the "fat cap" and | | | | |
| should be white in color. The thickness of | | | | burns hotter so less wood is used, and that |
| fat | | | | is how we do it in Texas. Many people |
| | | | |
| on top should be at least 1/4 of an inch | | | | do not use mesquite, which is fine, and I |
| thick, and thicker is ok. When purchasing a | | | | have included a section for wood selection |
| | | | |
| brisket, make sure the meat is a deep red | | | | to provide you with information about the |
| color, which will represent freshness, and | | | | different types of wood that are good to |
| | | | |
| make sure it has plenty of fat incorporated | | | | use for smoking purposes.To achieve the best |
| throughout the meat, not just on top. | | | | results, I cook the brisket at 225 degrees |
| | | | for about 1 hour and |
| The combination of the deep red color and | | | | |
| the white fat of a brisket is called | | | | 15 minutes per pound. Many variables also |
| | | | affect cooking time and temperature |
| marbling, and it is the key to choosing a | | | | |
| good brisket to bbq. Since the brisket is | | | | such as how many times the smoker is opened, |
| | | | how close the brisket is to the fire |
| such a thick cut of meat, the fat located | | | | |
| throughout the meat will help to keep the | | | | box, etc, but sticking to 225 degrees/1 hr. |
| | | | 15 mn. will work. Many people believe |
| brisket moist while smoking.Make sure the | | | | |
| brisket has not been frozen. A frozen brisket | | | | that when the internal temperature of the |
| will not display a deep | | | | brisket reaches 180 degrees, it is done. |
| | | | |
| red color, the fat may be darker instead of | | | | This is both true and false. When the |
| white, and the brisket will not turn out as | | | | internal temperature of the brisket is around |
| | | | |
| tender and juicy as a fresh one after | | | | |
| smoking it.When I choose a brisket, I lift | | | | 180, the fat in the brisket really begins to |
| the brisket in the middle to see how limber | | | | marbleize. The brisket will maintain this |
| it is. I have | | | | |
| | | | temperature for a while, and this adds to |
| seen briskets that are stiff as a board, and | | | | the tenderness of the brisket.I always use a |
| some that bend over each side of my | | | | mop sauce to baste the brisket while it is |
| | | | smoking. This will keep the |
| hand. The stiff ones more than likely have | | | | |
| been frozen, and I have noticed that they | | | | outside of the brisket moist and tender. It |
| | | | is important to keep the lid closed while |
| may not always be as tender as a brisket | | | | |
| that is more limber. Some people disagree | | | | smoking the brisket to reduce heat loss, so |
| | | | I baste the brisket with the mop sauce |
| with this test, but I am a firm believer | | | | |
| because of the results I get.The weight of | | | | about every 45 minutes to 1 hour.A great way |
| the brisket should be between 8 and 11 | | | | to keep briskets moist while smoking them is |
| pounds. A larger brisket | | | | to use a mop consisting |
| | | | |
| takes longer to cook, and the flat may | | | | of apple juice mixed with olive oil. It |
| become tougher or stringy because of the | | | | gives the brisket a great flavor, which is |
| | | | not |
| longer cooking time.Preparing The | | | | |
| BrisketAfter choosing the perfect brisket, I | | | | overpowering, while keeping the brisket |
| start my preparation process the night before | | | | moist from the oil. An easy way to apply |
| I | | | | |
| | | | this mop is to put it in a spray bottle and |
| want to smoke the brisket. First, make sure | | | | simply squirt it on the brisket.After 7 hours |
| you have plenty of work space and a | | | | a brisket usually will not absorb much more |
| | | | smoke. An option for |
| clean area to prepare the brisket on. The | | | | |
| brisket should have fat on it no more than | | | | finishing a brisket is to wrap it in |
| | | | aluminum foil, and place it in an oven at 225 |
| 1/4 inch thick. Thicker fat will not allow | | | | |
| the smoke to penetrate into the meat | | | | |
| | | | degrees for the remaining cook time. I |
| located under the fat. If the fat is too | | | | rarely use this method because I enjoy |
| thick, trim it down until you reach the 1/4- | | | | |
| | | | smoking the brisket for the full time, but I |
| inch thickness.After trimming the brisket, I | | | | have used it, and it works.SLICING THE |
| rub the brisket down with mustard. The | | | | BRISKETALWAYS slice the brisket against the |
| mustard | | | | grain. Doing this will make the cuts of meet |
| | | | |
| creates a sticky substance on the meat for | | | | very tender. To do this, remove some fat |
| the rub to stick to, and it also adds a | | | | from the top of the brisket to see the |
| | | | |
| great flavor when combined with the rub. | | | | direction of the grain in the meat, and |
| Massage the mustard into every portion of | | | | slice against it.I separate the point from |
| | | | the flat before I slice the brisket because |
| the meat, including the fat, so that it | | | | the grain |
| covers the brisket nicely. You do not want | | | | |
| the | | | | generally runs the same direction in the |
| | | | flat, and it is easier to see when it is |
| mustard layer to be too thick; it should be | | | | |
| just enough to create a paste for the rub | | | | separated. The point is a little harder to |
| | | | correctly slice because the grain in it runs |
| to stick to.I choose to use a rub on my | | | | in |
| briskets instead of a marinade because I have | | | | |
| found | | | | different directions. After some practice at |
| | | | carving the brisket, you will know which |
| that marinades penetrate only about 1/2 | | | | |
| inch deep into the meat. You should use | | | | direction the grain runs, and you will find |
| | | | it much easier.Add your favorite barbeque |
| whichever method you like best, but I am | | | | sauce.Perfect your smoking techniques, and |
| going to describe the rub method. | | | | you will win a barbeque competition in no |
| | | | |
| Marinade and rub recipes can be found by | | | | time!HAVE A GREAT BARBEQUE!Aaron Ralston, |
| clicking on either of the links.After fully | | | | also known as The Smoker King, is the owner |
| covering the brisket in mustard, apply the | | | | of Outdoor |
| rub on the brisket. When done | | | | |
| | | | Cooking: Barbeque, Sauces, Mops, Rubs at |
| correctly, the rub should form an evenly | | | | Check out today to learn |
| distributed layer of seasoning on the | | | | |
| | | | many great barbeque and cooking recipes and |
| brisket.Wrap the prepared brisket in | | | | techniques. |