When done
right, nothing else in barbecue tastes better. Let’s hope it isn’t done wrong.
Beef Brisket*
One packer brisket, preferably around
12-15 lbs.
SPGO! The Beef Rub
Kosher salt
Coarse black pepper
Garlic powder
Onion powder
Baste (optional)
Beer
Beef broth
Soy sauce
Terms
to Know
Point – the fatty part of the brisket,
which is also known as the deckle. This is where the burnt ends come from.
Flat - the leaner part of the brisket,
meatier than the point. This is where those uniform slices come from.
*I normally
cook my briskets in the same weight range for not only the people (obviously)
but also in the event that I might want leftovers for other stuff we may eat at
home, such as nachos, tacos, lasagna, and of course, sandwiches on white bread.
You can also get a point for burnt ends or a flat for slices – both of which
make the process of cooking to temperature a bit easier which I’ll share later
in this post. I also understand that everyone has his or her own tweaks to
cooking this intimidating piece of beef as some of you subscribe to the schools
of Aaron Franklin, Steve Raichlen, Myron Mixon, Malcom Reed, Moe Cason, etc. so
just treat it as your own cook.
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| The whole thing |
I cannot
stress it enough to wash the meat with cold water once you take it out of the
cryo-vac because the color in the store may be what gets it purchased and the
finished product will look vastly different from it, and once that step is
completed, lay it on a pan for it to reach room temperature. [Hint: Beef can handle being in an open setting
better than pork, but you still want to let it come up to temperature. Happy
beef = tasty beef]. During that time, cut the fat; I tend to streamline my briskets
to about ¼” fat throughout not only to protect them but also over time and
depending on which side it is cooked, the fat either renders to the bottom of
the smoker (fat on bottom) or down into the meat (fat on top), eliminating the
need for the basting, You also want to get rid of the deckle and the inedible
fatty parts that connect the flat and the point as well as any of the sinew and
grey or discolored meat that was exposed to oxygen during processing. As it
warms up – and brisket doesn’t need a binder for seasonings to stick, I use SPGO!
quite liberally on both sides of the meat.
Once my
Oklahoma Joe Highland reaches 250-275 degrees, it is time to bring out the
brisket. Placement of the protein is critical – like any other meat, brisket
cooks how it lies on grates; I always position mine in the center of the smoker
with the point side facing the firebox, fat side down. Some people cook their
protein fat side up, so it really is a moot point as we are all wanting what we
consider our own versions of life-changing barbecue. Here in Saline County
(Lord knows we need a legit BBQ joint, and the cost of admission is too high
for me to play in that league), I use sticks of hickory wood due to the fact it
is the most prevalent wood around, and I’ll add one fresh stick every 45
minutes to keep the pit running as smoothly as possible. If you’re operating
with gas or electricity, find a similar temperature to hold the protein to; I
like the smoke ring that comes from cooking on the big boy out back.
When the
outside of the brisket starts turning dark, you have a pair of options: 1)wrap it in aluminum foil or food-grade butcher
paper; or 2)leave it unwrapped. At this point the brisket has reached
approximately 170 degrees – be sure to check the internal temperature before
wrapping, if that is your choice and enters the stall. From my experiences, I’ve wrapped briskets
anywhere from four to six hours once it got to my desired color. Each of mine
also gets wrapped tightly with two sheets of aluminum foil and returned to the
smoker until it hits at least 200 degrees internally.
In the
miracle of time (it could be another six hours or so, each brisket is
different), the beef is done. To keep it juicy for all bites, allow the thing
to rest for at least one hour (I go for two). You don’t want to lose the
juiciness you’ve worked so hard for by cutting into it right after you take it
off the smoker. When you’re ready to serve, slice the flat into ¼” slices
against the grain [Hint: The meat will
tell you which way to go if you did a whole packer. Ditto for those of you who
are only smoking a flat brisket. The point usually becomes burnt ends, or if it
falls apart, chopped brisket].
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| Sliced brisket is where it's at |
I cannot
tell you how long to cook your brisket, but factor in 1 ½ hours per pound for
maximum goodness for we don’t know how active the cow that sacrificed that
muscle was before it met its fate at the slaughterhouse. Also, this is not a
cook you can simply set and forget particularly if it is done on a stick burner;
for anything more than a bathroom break, it is recommended you find a reliable
citizen of the community who would not mind babysitting the smoker in exchange
for beer or a few pounds of goodness.
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| So much love |
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| You don't need teef to eat this beef |
During 2020,
be on the lookout for t-shirts, the sauces, and catering dates – and maybe, a
pop-up near you! Be blessed, good to each other, and remember that every day is
a GREAT day for Dub Shack BBQ!
Happy New
Year – well, Happy New Decade!
