Mar 28, 2012
If you have ever been to Texas, you know that Texans take great pride in their BBQ brisket and for good reason. This cut of meat is difficult to cook without the right tricks. This is no prime rib, but if you can cook it right the pay off is huge. Lip smacking BBQ brisket sandwiches or naked with grilled potato wedges await you and all those who have gathered around your fire.
We’ve dug up a how-to to ensure that you cook the best brisket on the block. There are a few things to keep in mind before you start.
- Make sure you have plenty of time. This cut of meat requires that you cook it low and slow. If you try to hurry it along you and your drinking buddies will be disappointed and you may have to buy the beer at the next back yard extravaganza.
- Make sure you add some of the beer to the meat. You like beer and so does the brisket.
- Rub it down with your dry rub and don’t be bashful.
- Give it some smoke. The smoke is as important to the flavor as the rub and the beer. Without smoke it’s not BBQ brisket. There are a number of ways to add smoke if you don’t have a smoker. You can do it on your grill or over a fire if you have to. Be creative.
- Don’t put it in water! Keep all the flavor in the meat.
Here’s what the authority at Texas Brothers Bar-B-Que has to say about making Texas style BBQ brisket in their 10 step guide:
Selecting A Beef Brisket
We use untrimmed meat since it has been our experience that the meat and fat compliment each other as the cooking progresses.
Applying the Dry Rub Spice
For the best results the brisket should be cooked fat side down. This is so that the seasoning will sink into the lean meat and enhance the flavor. This is because the seasoning will not be able to penetrate the fatty side of the brisket.
Finish Smoking the Meat
[Photo]You’re looking at the brisket still in the cooker with two hours of smoke at 300. You can do the same on your own grill or cooker and then if necessary you can move the brisket on to your oven.
Bring on the Foil
We prefer to use a heavy duty aluminum foil to start the process of the finishing touches to a prize winning piece of meat.
The Secret To Tenderness is The Beer
We use about a cup of beer poured over the brisket. Be sure that the foil is cupped to prevent the juices and beer from running off. Also be careful not to spill any beer.
See the complete guide with photos at the Texas Brothers Bar-B-Que. If you have an alternate way that you have had success with, we’d like to hear about it in the comments below.