As Smokey as we Wanna be

Better Than Restaurant Brisket – easy version

• 1 or more beef briskets, flat half only (6-9 lb each)

• Worcestersherstershire sauce

• Rub of choice

• Spray solution of choice (I usually use DrP+AJ)

• Mop or spray solution of choice - try my Guinness mop (below)

• Charcoal and wood of choice

Buy a brisket in a Cryovac bag and leave it in the refrigerator for two or three weeks.  

Start the charcoal at least 12 hours before meal time.  While the fire is heating up, prepare the brisket.  Trim any fat in excess of ¼ inch but leave a smooth, even layer of fat.  The fat layer is important for insulation and moisture.  Find the grain of the meat and cut one end straight, perpendicular to the grain so that slices can be made directly across the grain.  The triangle-shaped piece that is cut off can be prepared and cooked just like the rest of the brisket.  This small (1/3 pound or so) piece will be done earlier and can be trimmed and cut into chunks for a great burnt end appetizer or a snack for the cook that nobody else needs to know about.  If you like, you can cut another off the side opposite and have twice the burnt ends.

Cover the briskets with Worcestershire sauce and rub it in to both the fat side and the meat side, don’t forget the edges, too.  Sprinkle your rub on the fat side, apply heavily but do not rub into the meat (common mistake, rubbing it in makes smoke entry more difficult).  Turn the brisket over and apply rub to the meat side, from now on, the fat side will stay down to keep the meat side unmarked by the grill.  Do not forget to add rub to the ends and sides as well.

With the smoker at 250-300 degrees, place the brisket meat side up in the smoke box or on the side of the grill opposite the coals for indirect cooking.  Place the probe of a digital read out thermometer into the thickest part of the brisket.  Close up the smoker or grill and leave it alone.  Add wood to the coals to start the smoke.  Do not disturb anything as long as the heat stays around 225 degrees.  After 2 hours of undisturbed cooking, spray the brisket.  Don’t use a mop solution just yet.  Spray again every 30 minutes or so.  After 4 hours spray again and turn it over so that the fat side is up (if you are in competition, leave the fat side down because otherwise you might get some grill marks on the meat side and that does not look good).  After this the meat can be mopped or sprayed every 45 minutes or so.  I usually switch from spraying to mopping at around 4 hours.

Be sure to maintain steady heat.  Add charcoal as needed but don’t wait until temp is going down, you will learn to anticipate when to add charcoal to keep temp constant.  Cook another 2-4 hours, depending on temperature progress.  When the internal meat temperature reaches 165 degrees or sooner if the fire is going out or not providing a constant temperature, it is time to finish the brisket in the oven.  Remove the brisket from the grill or smoker and place it on a sheet of heavy duty aluminum foil.  Spray or mop one more time, then wrap and seal the foil.  The only opening should be for the thermometer probe.  Place the brisket in a pre-heated oven at 250 degrees if it is two or more hours before meal time, up to 325 if meal time is closer.  The temperature will rise more rapidly than it had been before the meat was wrapped in foil.  When the internal temp reaches 195-200 degrees, remove the brisket from the oven, wrap it in two beach towels (still in the foil) and place in a Styrofoam or other insulated container.  During this time it will stay very hot and become more tender without getting overdone.  After 30-60 minutes in the cooler, remove, unwrap (watch your fingers, it will be hot!), slice across the grain (this is why you have the flat end so you can slice parallel to it.  Most competitive smokers will make pencil-width slices.  You can slice it a little thinner if it’s not real tender, that’s what restaurants often do.  Enjoy!

Notes:  This is aptly named.  Even excellent restaurant quality brisket pales in comparison to what can be made at home with just a little practice.  This is easy but does take time.  Use of the oven, foil and towels makes it much easier to have this brisket done on time and allows for most of the stuff to be cleaned up before the guests arrive.  The brisket will have a more crusty look (a good thing) if it stays unwrapped for a longer time but will take longer to cook and there is a risk that it will get dry.  If there is plenty of charcoal, the brisket can go back in the smoker after wrapping instead of the oven as long as the smoker holds heat very constantly (like a Good One brand smoker).

The flat half costs about twice as much per pound as a whole brisket but has most of the good stuff and a lot less waste.  It is also smaller and easier to manage and can be cooked on a relatively small charcoal grill.  After practicing with a flat half, consider using a whole brisket.  A brisket flat half will weigh about 6-9 pounds, a whole brisket will weigh 10-14 pounds.  The whole brisket will have some thick fatty areas and will require some trimming before cooking.

All of the preparation should be done on a plastic cutting board or a large piece of aluminum foil. 

Alternative:  Some brisket pros apply a thin layer of mustard slather to the fat side of the brisket.  This is an optional step that adds a nice dark color to the crust of the meat and can add a little flavor.  It also makes a mess.  If you can get mustard on the brisket and not your clothes and smoker, give it a try. Mustard stains everything including clothes, fingers and some kinds of counter tops.

"Can't Beat Pete's Meat!"

Guinness Brisket Mop

• 1 bottle of Guinness Extra Stout, allowed to go flat
• 1/3 cup soy sauce
• 1/3 cup worsterchestershire sauce
• 1/3 cup "Our sauce is better than your sauce" barbecue sauce
• 1/2 stick of unsalted butter

Combine liquids in small sauce pan and bring to a simmer, add butter and stir to melt, apply warm.