Building a Better Brisket

Howdy again yall,

Well summer is full on us and time to unlimber all those pits, grills and cookers and get out our special rubs and begin to work our magic on that Texas specialty....BRISKET!!

Most Texas Folk have their own secret rub or marinade to prep a brisket ranging from the simple to the very complicated with everything from chili powder to thyme...Me, I prefer to just seaon with cracked black pepper and some kosher salt. I like to wood to impart the flavor.. and the right temp to infuse into the brisket.
Sooooo, here we go: Start with a vacuum packed brisket, then store in frig and fip it every day for a week. this will age it some and deepen the flavor, I've done this and and if you want two weeks is even better. It will also tenderize the meat some.

Next, open pack and remove brisketand trim some fat. Rinse it lightly if you want. I said some, not all, for you'll need it to self baste during cooking. Now this is important,; after trimming brisket, season as you desire. Now, let it come nearly to room temp as you get fire ready. This will open the meat fibers to let rub in deeper.

Fire: Okay, this is important, I’m talkin’ a real fire here, y’all; not a propane grill, but an honest to Pete wood or charcoal fire with a way to offset the fire. You need a way to keep the heat about 225- 250F. Too high of temp and meat will cook too fast leaving it tough. Not good, folks. If you’re usin charcoal, build fire, then let burn to white then add your wet chips or chunks of wood. Then cover with some more charcoal so it’ll smoke some. That’s what gives the meat it’s flavor. Then add a water pan and place brisket fat side up so the juices will drip though the meat.

Now, close cooker sit back, open a beer and let the cooker do the work. Only open to add chips or wood. The more smoke, the deeper the bark will go. What you’re looking for underneath the bark is a red rind under the bark.This is important, it will take at least 12 hours of slow cooking to get that brisket to where it needs to be. So just relax for a few hours and let the meat to itself. Then check fire and add chips as needed for about 6 hours. Then wrap good in foil and place back in cooker. This will keep it moist and aid in tenderizing. Let it cook some more until it’s ready (about another 5 hours). Keep adding small amounts of wood, chips or charcoal as needed to keep temp up.

Okay, now its done. Now it needs to rest for a bit to let the juices settle to keep moist. Then open foil, and place on cutting board and trim away most of the fat. This is most important, carve brisket on the bias! It will be much more tender that way.

Well that’s how I do it; but im sure there’s a lot more ways to do it and they all work, so find one that works for you and have at it. Some might say Bon Apetit! But I prefer “come and get it”!