A brisket is known to be the toughest cut of meat from a cow, though when
prepared and cooked correctly it can be the best tasting and most tender meat you
will ever eat. In this section, I will teach you how to choose, prepare, and
barbeque a brisket, Texas style, to achieve the best results possible. Please consideration
the other smoker recipes placed in the index on the right side of the page.
Choosing A Good Brisket To Smoke
A brisket is composed of two parts, the flat and the point. The flat section usually
has less fat on it while the point should have considerably more. The fat on top of
the brisket is called the "fat cap" and should be white in color. The thickness of fat
on top should be at least 1/4 of an inch thick, and thicker is ok. When purchasing a
brisket, make sure the meat is a deep red color, which will narrate freshness, and
make sure it has fullness of fat incorporated throughout the meat, not just on top.
The combination of the deep red color and the white fat of a brisket is called
marbling, and it is the key to choosing a good brisket to bbq. Since the brisket is
such a thick cut of meat, the fat placed throughout the meat will help to keep the
brisket moist while smoking.
Make sure the brisket has not been frozen. A icy brisket will not display a deep
red color, the fat may be darker instead of white, and the brisket will not turn out as
tender and juicy as a fresh one after smoking it.
When I choose a brisket, I lift the brisket in the middle to see how limber it is. I have
seen briskets that are stiff as a board, and some that bend over each side of my
hand. The stiff ones more than likely have been frozen, and I have noticed that they
may not always be as tender as a brisket that is more limber. Some habitancy disagree
with this test, but I am a firm believer because of the results I get.
The weight of the brisket should be between 8 and 11 pounds. A larger brisket
takes longer to cook, and the flat may come to be tougher or stringy because of the
longer cooking time.
Preparing The Brisket
After choosing the perfect brisket, I start my preparation process the night before I
want to smoke the brisket. First, make sure you have fullness of work space and a
clean area to get ready the brisket on. The brisket should have fat on it no more than
1/4 inch thick. Thicker fat will not allow the smoke to perforate into the meat
located under the fat. If the fat is too thick, trim it down until you reach the 1/4-
inch thickness.
After trimming the brisket, I rub the brisket down with mustard. The mustard
creates a sticky substance on the meat for the rub to stick to, and it also adds a
great flavor when combined with the rub. Massage the mustard into every quantum of
the meat, along with the fat, so that it covers the brisket nicely. You do not want the
mustard layer to be too thick; it should be just adequate to originate a paste for the rub
to stick to.
I choose to use a rub on my briskets instead of a marinade because I have found
that marinades perforate only about 1/2 inch deep into the meat. You should use
whichever formula you like best, but I am going to characterize the rub method.
Marinade and rub recipes can be found by clicking on either of the links.
After fully outside the brisket in mustard, apply the rub on the brisket. When done
correctly, the rub should form an evenly distributed layer of seasoning on the
brisket.
Wrap the ready brisket in Clingwrap, or a similar material to seal it, and then
refrigerate it overnight.
Barbeque Time
Take the brisket out of the refrigerator one hour before you want to put it on the
smoker. Place the brisket fat side up on the smoker. The fat will release oils into the
brisket to help keep it moist while cooking.
I use a wood smoker with a firebox to supply indirect heat for outdoor cooking. I
have found this formula to be the best, but there are many more smokers ready
to choose from such as water smokers, propane smokers, and charcoal smokers.
I use mesquite for smoking briskets because it provides a tasty smoke flavor,
burns hotter so less wood is used, and that is how we do it in Texas. Many habitancy
do not use mesquite, which is fine, and I have included a section for wood choice
to supply you with data about the dissimilar types of wood that are good to
use for smoking purposes.
To achieve the best results, I cook the brisket at 225 degrees for about 1 hour and
15 minutes per pound. Many variables also work on cooking time and climatic characteristic
such as how many times the smoker is opened, how close the brisket is to the fire
box, etc, but sticking to 225 degrees/1 hr. 15 mn. Will work. Many habitancy believe
that when the internal climatic characteristic of the brisket reaches 180 degrees, it is done.
This is both true and false. When the internal climatic characteristic of the brisket is nearby
180, the fat in the brisket of course begins to marbleize. The brisket will say this
temperature for a while, and this adds to the tenderness of the brisket.
I always use a mop sauce to baste the brisket while it is smoking. This will keep the
outside of the brisket moist and tender. It is leading to keep the lid complete while
smoking the brisket to reduce heat loss, so I baste the brisket with the mop sauce
about every 45 minutes to 1 hour.
A great way to keep briskets moist while smoking them is to use a mop consisting
of apple juice mixed with olive oil. It gives the brisket a great flavor, which is not
overpowering, while keeping the brisket moist from the oil. An easy way to apply
this mop is to put it in a spray bottle and simply squirt it on the brisket.
After 7 hours a brisket usually will not Ant. Eject much more smoke. An choice for
finishing a brisket is to wrap it in aluminum foil, and place it in an oven at 225
degrees for the remaining cook time. I rarely use this formula because I enjoy
smoking the brisket for the full time, but I have used it, and it works.
Slicing The Brisket
Always slice the brisket against the grain. Doing this will make the cuts of meet
very tender. To do this, remove some fat from the top of the brisket to see the
direction of the grain in the meat, and slice against it.
I detach the point from the flat before I slice the brisket because the grain
generally runs the same direction in the flat, and it is easier to see when it is
separated. The point is a little harder to correctly slice because the grain in it runs in
different directions. After some institution at carving the brisket, you will know which
direction the grain runs, and you will find it much easier.
Add your beloved barbeque sauce.
Perfect your smoking techniques, and you will win a barbeque competition in no
time!
Have A Great Barbeque!
| Price : $218.40
