This past weekend was perfect brisket weather that I couldn’t pass up. I don’t know what it is but there is something enjoyable about smoking a large piece of meat all day. Maybe it’s the fact that you put some much work into it that you are more proudS of the final result (if you pull it off that is).
A brisket is one of eight primal cuts and is not the most favorable cuts of meat to be cooking. Brisket comes from the breast or lower chest of the cow. Since cattle don’t have collar bones, these muscles support around 60% of the cows’ weight. Since this requires a large amount of connective tissue, the meat must be cooked properly to ensure the meat in tenderized.
Brisket can be cooked many ways. Low heat and a lot of time are common to all. The most popular way down south is to smoke it or barbecue as some call it. (There is a difference between barbecue and grilling that we will get to later) This method of cooking has been around for thousands of years. Before refrigeration smoking or salting meat was the only real way to make perishable meat last.
During long and hard cattle drives, a steer was often slaughtered to feed the hands. Since this was money, not a penny went to waste, not even the tough ole brisket. Most of the cuts were grilled or boiled. They also found out that the best method for the brisket was low indirect heat for hours. After many hours this once tough piece of meat turned into a melt in your mouth sensation that is now known as the Texas
A traditional Texas
I have yet to cook the perfect brisket, but I have come pretty darn close. In my opinion a brisket should be simple, taking care to master the few essential steps. Mine are these, a good rub and smoke.
A brisket has two parts, the flat and the point, which are both separated by a layer of fat. The grains of these two sections run in different directions. This makes carving the finished product a bit tricky. We will get to that later.
The brisket I used started out at 14 pounds and was around 11 pounds when I was done trimming the fat. I find the results better when I trim it myself rather than buying it already trimmed.
I then rub the brisket on all sides. Wrap it in plastic wrap and refrigerate overnight. Take it out and allow to come to room temperature about an hour before going onto the pit.
When the smoker is at 225 degrees F place the brisket fat side up and smoke for an hour per pound.
After about 4 or 5 hours wrap the brisket in foil. Too much smoke will cause the brisket to taste bitter. This also allows the brisket to "steam" in its own juices.
After about 11 to 12 hours, remove the brisket and place in a dry cooler and let rest 1 to 2 hours. The longer the better. This will allow the juices to redistribute though out the meat. If you cut the brisket fresh off the pit all the juices with run out all over the cutting board.
Now comes the tricky part, carving the brisket. This is a make or break step. Do it right and its moist and tender. Do it wrong and it will be stringy and tuff. The key is to cut against the grain, starting on the point and working your way from the point or fat end.
When you notice a seam of fat starting to go through your slices take your knife and follow the fat down the brisket cutting the point from the flat. The point contains more fat so that is good for chopped beef or you can continue to slice it across the grain as well. Serve topped with your favorite barbecue sauce.
A brisket has two parts, the flat and the point, which are both separated by a layer of fat. The grains of these two sections run in different directions. This makes carving the finished product a bit tricky. We will get to that later.
The brisket I used started out at 14 pounds and was around 11 pounds when I was done trimming the fat. I find the results better when I trim it myself rather than buying it already trimmed.
I then rub the brisket on all sides. Wrap it in plastic wrap and refrigerate overnight. Take it out and allow to come to room temperature about an hour before going onto the pit.
When the smoker is at 225 degrees F place the brisket fat side up and smoke for an hour per pound.
After about 4 or 5 hours wrap the brisket in foil. Too much smoke will cause the brisket to taste bitter. This also allows the brisket to "steam" in its own juices.
Now comes the tricky part, carving the brisket. This is a make or break step. Do it right and its moist and tender. Do it wrong and it will be stringy and tuff. The key is to cut against the grain, starting on the point and working your way from the point or fat end.
When you notice a seam of fat starting to go through your slices take your knife and follow the fat down the brisket cutting the point from the flat. The point contains more fat so that is good for chopped beef or you can continue to slice it across the grain as well. Serve topped with your favorite barbecue sauce.
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