| Now that we have our rub, the right equipment, and | | | | difficult to find. |
| we are able to control a consistent temperature, we | | | | Based on what is available to you, you need to select |
| are ready to attempt the toughest meat to cook, | | | | your brisket based on marbling (a web like |
| Beef Brisket. | | | | appearance) of fat, and size. I would normally choose |
| Lets first discuss how to select the meat you are | | | | a heavier whole packer brisket, my favorite size |
| about to cook. Beef Brisket can typically be sold in 3 | | | | somewhere between 14 and 16lbs. I would not cook |
| different size cuts. | | | | one under 10lbs. |
| First, is the whole packer cut, this whole cut includes | | | | Now that we have our meat selected, you will want |
| the 2 very distinctly different muscles that make up | | | | to marinate this piece of meat, either using a dry rub, |
| the entire cut, you have the flat which would be | | | | or a combination of a marinade and a dry rub. You |
| considered the flat long piece of meat, the point, | | | | can also inject this piece of meat, however because |
| which includes the nose end, and the meat layer | | | | it is so fibrous you will have to be very careful |
| underneath the flat, which is separated by a layer of | | | | injecting, the majority of your injection could end up |
| fat which is also known as a deckle layer. The whole | | | | everywhere, instead of inside the brisket. If you do |
| packer cut is the most desirable cut to cook in your | | | | decide to inject, I would inject in the same direction |
| smoker, the main reason being, the tremendous | | | | as the grain. |
| amount of fat that can be left on this cut to give it | | | | Once you have placed your desired rub, and or |
| plenty of moisture to draw from while cooking. | | | | marinade on your brisket, let this piece of meat |
| The next cut would be just the flat cut. The flat is | | | | marinate for at least 6 to 8 hours. I prefer to give it |
| exactly that, if you buy this piece of meat, it will | | | | 10 to 12 hours marinate time. |
| likely be closely trimmed, and that makes it more of | | | | Here is my recommended method for cooking this |
| a challenge to cook in your smoker, without drying it | | | | piece of meat. |
| out. | | | | Your cooking temperature should be between 225 to |
| Ok, now lets discuss the grade of meat you will need | | | | 250 degrees F. |
| to choose, I will only touch on this briefly, because | | | | Place the brisket in your smoker, fat side down, and |
| this subject could easily be an article of its own. The | | | | cook until it the bark reaches the desired color. The |
| 3 beef grades we will discuss here are as follows; | | | | internal temp at this point should be between 150 - |
| Select - This grade is a leaner animal, and with beef | | | | 170 degrees F. Double wrap in aluminum foil, and put |
| brisket you need marbled fat to help get this fibrous | | | | it back into your smoker, and continue to cook until |
| cut tender, without falling apart, and being dry. This is | | | | tender in the thickest part of the flat. Using your |
| not the grade to choose. | | | | instant read thermometer, the internal temp should |
| Choice - There is actually more than 1 level of choice, | | | | be between 190 - 196 degrees F, and your |
| however, as a whole, choice has more marbled fat, | | | | thermometer should slide easily in and out of the |
| and would be the one to pick, based on availability. | | | | meat. Then remove from your smoker, and let rest |
| You can cook a choice brisket until it is tender, | | | | in a warmed environment, for a minimum of 1 hour. |
| without it falling apart, and without it being dry. | | | | Then remove the brisket from the foil and slice |
| Prime - This grade has the highest level of marbled | | | | against the grain, to a thickness of 3/8 of an inch. |
| fat, and as a result, if cooked properly can produce a | | | | Serve immediately with your favorite bbq sauce. |
| brisket of extreme quality. However, it can be very | | | | |