| A perfectly done smoked barbeque brisket is one of | | | | sauce for serving the barbecue. |
| life's little pleasures. If done right it is tender, moist, | | | | - After trimming you need to season. There are lots |
| brimming with beef flavor and tinged with just the | | | | of spice combinations that go well with barbecue |
| right amount of smoke. | | | | brisket. The best include onion powder, garlic powder, |
| The meat will have a identifiable pink colored ring just | | | | black pepper, smoked paprika, salt, sugar, dry thyme, |
| below the surface of the meat. That ring is called the | | | | dry mustard and cayenne. |
| "smoke" ring. It enhances the flavor of the beef in a | | | | - A simple brisket rub is 1/4 cup salt, 1/4 cup garlic |
| very unique way that makes smoked barbecue | | | | salt, 1/4 cup black pepper, and 1/4 cup smoked |
| brisket a special treat. It can't be achieved any other | | | | paprika. Sprinkle the rub liberally over the surface of |
| way but to cook under the influence of slow burning, | | | | the meat. |
| untreated hickory, oak, pecan, or fruit tree wood. | | | | - The brisket now needs to marinate under |
| This article provides the basic steps for cooking | | | | refrigeration for at least 2 hours but preferably |
| outstanding brisket and the steps are simple enough | | | | overnight. |
| for the novice to follow. | | | | - Once the meat is marinated then you are ready for |
| Brisket is regional specialty of barbeque, originating in | | | | the smoker. |
| Texas and currently found in most barbeque | | | | - Use charcoal briquettes or hardwood charcoal for |
| establishments. It's the great counterpoint to pork | | | | heat. Your smoker temperature should be in the |
| barbecue. | | | | range of 230 to 250 degrees. Add two or three |
| Brisket is a tough but flavorful cut of beef. Don't | | | | chunks of your choice of wood (that has been |
| worry about it being tough because your barbecue | | | | soaking in water for at least an hour) for smoke. |
| "low and slow" cooking method will render it very | | | | - Your brisket will cook for approximately 6-8 hours. |
| tender. | | | | You will be able to pinpoint when done by monitoring |
| Let's get started on the cooking steps: | | | | the internal temperature of the meat. |
| - The first thing you want to do is to clean and pat | | | | - Using a "instant read" meat thermometer periodically |
| the meat dry. | | | | check the internal temperature of the meat. When |
| - Trim any large fat deposits from top portion of the | | | | the meat reaches approximately 140 degrees wrap |
| cut. Some people like to leave the fat streak on | | | | the brisket in foil and place back on the smoker. At |
| because it moistens the meat while its cooking. The | | | | 140 degrees the meat will not absorb any more |
| fat actually does a good job of preventing it from | | | | smoke. This should take about 2-3 hours. |
| completely drying out. The fat really helps the flavor. | | | | - When the meat reaches an internal temperature of |
| Remember that you are using a smoker, which | | | | about 190 to 195 degrees the meat is done. Take |
| means you are generally placing your brisket on a | | | | the meat off of the smoker and let it "rest" about |
| rack or grid. Put a drip pan under the meat to catch | | | | 20 minutes before serving. Enjoy your smoked |
| the drippings. The drippings can be used to make a | | | | barbecue brisket! |