Brisket

Brisket

Just like a pork butt, briskets are the perfect meat for “low & slow” cooking.  I prefer a medium size brisket around 12 pounds.  A brisket will have 2 distinct sections, the point and the flat.  The point is the more bulky section where you get your burnt ends from.  The flat is the more extended section that gets thinner as it goes towards the end.  This is were you get your slices from.  A good quality brisket will have the grain running more towards the flat then across it.  Also, look for a brisket that is flimsy, and not too stiff.

  • First you need to trim your brisket.  It is important to leave some fat on the meat to render in and help with tenderness.  Leaving about a 1/4 in of fat is ideal on both the point and flat.  Also trim the fat vein that connects the point and flat.  Leave a little more in this section.
  • Now time to inject.  You always want to use something to accent the beef flavor.  Brisket is a meat that you want to stand alone.  I use 2 cups beef broth, 1 tbsp worchestershire sauce and 1 tbsp soy sauce.  Injecting in a large aluminum pan works best.  Also season with salt, pepper, and garlic powder.  Montreal Seasoning works too.  Place brisket in large ziploc with any leftover injection and put in the fridge for at least 4 hours and overnight if possible.
  • Set-up smoker at 250 degrees
  • When ready, take brisket out of marinade and pat dry.  Now apply your rub.
  • After about 5 hours, check internal temperature.  You are looking for a temperature range of 165-170 degrees.  Now it is time to foil for brisket.  Place in an aluminum pan and add liquid.  I prefer apple juice and beef stock.  Also apply another layer of rub.  Cover with foil and place back on smoker for 3 hours.
  • Check internal temp again.  You want an internal temp of 200 degrees.  If not there, keep on cooking and check temp every 30 minutes.
  • Now that you have reached the desired temp, remove from cooker and vent the pan for about 15 minutes to remove the steam.  Recover and place in hot box or cover in a towel and place in dry cooler for about 2 hours.
  • Now you are ready to separate the point from the flat.  Cut down the fat vein towards the end of the point.
  • To make burnt ends, find a good section of the point and cut it up into 1 inch cubes.  Place cubes in a small pan with au jus form the cooking pan.  You can also mix in a small amount of sauce.  Just depands on what flavor you are looking for.  Warm up back on the smoker or a grill for about 15-30 minutes.
  • Now you can make slices from the flat.  Take then slices and place in pan with au jus and a blend of sauce.  Warm if you like or serve as is.

 

Competition BBQ Team