Re: Brisket help?
Brisket Process
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Note: I use this process as a guide, but it always varies from smoke
to smoke. For instance, I rarely marinade the brisket (Stage 1),
because I usually don't have enough time.
Start with 1 whole (attached flat and point) untrimmed ("Packers
Cut") large (9-14 lbs.) beef brisket. Trimmed brisket will cook at
different rate, adjust accordingly.
STAGE 1:
Mix the following as marinade:
3 cups of red wine
1 cup apple juice
1/2 cup Worcestershire sauce
2 tablespoons garlic salt
2 tablespoons onion salt
1 tablespoon black pepper
Place brisket in a non-reactive pan, and pour marinade over meat.
Cover and refrigerate for 8 hours. (If meat isn't totally submerged
in marinade, either make more, or flip brisket half way through.)
STAGE 2:
Remove brisket from refrigerator and marinade, dry with paper towels
and let air dry in fridge. (2 hours)
Mix the following as a rub stage:
1/3 cup paprika
4 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1-1/2 teaspoons white pepper
1 teaspoon cumin
Using a basting brush, coat the entire brisket with yellow mustard,
and heavily dust with the rub.
Start 6-8 lbs of good lump charcoal in the firebox.
Add about 6-8 pieces of Mesquite wood, about the size of small
baseballs, with all bark removed. Allow wood to fully catch fire, and
add your meat (as far from heat as possible.)
Place brisket on rack WITH FAT SIDE DOWN. (Up or down is one of the
most debated brisket issues - I like fat side down, because it helps
protect the meat from heat fluctuations.)
Close the lid. You want to VERY SLOWLY (as time/health department
will allow) bring the temperature to 210 F, but try to keep open the
top vent fully at that point, and leave fully open for the rest of
the cooking procedure. (You want good airflow to reduce creosote
buildup on cold meat.) The longer you can keep the meat under 140
internal temp, the bigger your smoke ring.
Cook at 210 F for 1 to 1.5 hours per pound, strictly regulating the
temperature. Keep lid on at all times, and do not exceed 220 F.
If you have room on your smoker, set a small metal restaurant pan
with water in it between the brisket and your fire box. The water
will help stabilize the ambient heat in the smoker and it will add a
little extra moisture in the air. You could also fill the pan with
sand.
STAGE 3:
Mix the following as a liquid stage:
2 cups apple juice
1/2 cup grape juice
1/2 cup of beef broth or beef stock
Place liquid stage in a spray bottle, and baste brisket every 2 hours
during cooking time.
Be sure to check water pan every few hours, and add hot water as
needed (if you are using one).
STAGE 4:
Remove brisket from smoker, and place on two (doubled) large pieces
of aluminum foil, with the edges turned up. Add remaining liquid
stage to brisket, and wrap tightly.
Return to smoker, and cook for 4 hours (at same temperature,
210-220*F.)
STAGE 5:
Remove brisket from smoker, and remove from foil.
Return to top rack of smoker, and cook for 2 more hours.
STAGE 6:
Remove from smoker when it is fork tender and the internal
temperature is between 190*F and 195*F, wrap in foil, and then wrap
in kitchen towels and let stand for at least 2 hours before serving.
The leaner your brisket the lower the temp it will become fork
tender, but you should always bring it up to at least 185*F before
pulling it off the smoker for good.
Slice against the grain (THE MOST IMPORTANT THING) and serve stacked
high on buns, or pulled with your favorite sauce. Goes good with
baked beans, and cole slaw.
