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