Smokers | Meat Selection | Cooking Methods | Temps | Wood | Videos |
Cooking a Brisket
(Low & Slow) Trimming a Brisket First you want to trim any large deposits of fat from the point end. Remove any fat or sinew on the top of the flat. Flip the brisket over and trim any other large fat deposits but leave at least ¼” of fat on the bottom of the flat and point.
Injection and Seasoning Lay the brisket fat side up and inject (with the meat grain) through the fat cap every square inch. You want to insert the needle as far as you can without punching through the other side of the meat. Marinade in the fridge or a cooler for at least 4-5 hours. (overnight is best).
When you’re ready to smoke, take the brisket out of the fridge, drain the marinade off (pat dry w/ paper towel if possible), and apply your dry rub.
Preheat smoker to
225°F. Use wood of your choosing to smoke brisket.
Brisket requires a long smoke and it tends to act like a sponge soaking
up smoke. Over smoking any piece of meat will cause it to have a bitter
taste. After 6 to 8 hours, test the brisket with an instant-read thermometer; the internal temperature should read 165F - 175F. Remove the brisket from the smoker. Spray it with beef broth, add a bit of Parkay or butter to the meat surface, wrap it in butcher paper, adding a bit of the beef broth before returning it to the smoker. Let it cook in the paper for 2 - 4 hours longer until the internal temperature reads 205F - 210F. When brisket is done, the temperature probe will slide in very easily. Brisket must be cooked until it becomes “room temperature butter tender”.
Resting the Brisket Once you reach the desired temperature and tenderness, take the brisket off the smoker, and vent it to let the steam out. Place the brisket in an empty cooler or cover with a blanket and let it rest for 1 ½ to 2 hours. This will allow the brisket to tighten back up and absorb some of the drippings from the pan.
After the brisket has rested, remove from the pan, and place it on a
cutting board with the fat side facing up. Don’t discard the pan full of
juices. Any remaining fat should be sliced or scraped off.
Cooking a Brisket
(Hot & Fast) * Follow the above steps for trimming, injecting, & seasoning.
Smoking the Brisket (Hot & Fast)
Preheat smoker to
300°F. Use wood of your choosing to smoke brisket.
Brisket requires a long smoke and it tends to act like a sponge soaking
up smoke. Over smoking any piece of meat will cause it to have a bitter
taste.
Remove brisket from smoker and add squeezable Parkay on top of brisket & pour 1/4 cup beef broth into the pan. Cover the top of brisket with a piece of peach or butcher's paper before wrapping top of pan with foil.
Return brisket to smoker and cook (still at
300F) until internal temperature reaches 205F - 210F.
Follow directions after resting as described above and enjoy!
Smoking a Brisket Flat
Ingredients:
Ingredients:
Remove from smoker and enjoy!
|
Copyright 2023 lunaticsinge.com - All Rights Reserved |