Taking a little break from the burgers this week to celebrate National Brisket Day. Actually Brisket Day is the 28th, which is a Tuesday. I guess I will not be cooking a brisket for the big celebration, since I will be at work. Jeeze, who’s in charge of scheduling these things?? I’m sure my boss would understand if I decided to “work from home” so that I could tend to the cooking of my brisket. As much as my boss loves my BBQ, that would go over like a fart in church.
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| Brisket Dinner |
I have been working on some brisket since my last brisket recipe, But upon reviewing the brisket recipe I posted 2 years ago I realize I’ve come full circle and have pretty much returned to my original recipe My Secrets to a Perfect Brisket Every Time with a few tweaks.
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| Sliced Brisket |
1. Always start with a Choice Grade Brisket.
2. Trim the fat from the meat side and trim the really thick fat from the cap. Should have about ¼” of fat cap.
3. The first change I used a mix of SPG and Red Chile BBQ Rub. The extra garlic and pepper really bring out more of the beef flavors
4. 2nd Change cook at 300º for a cook time of 45 minutes per pound.
5. During the cook spray the brisket down with beef broth every 20-30 minutes.
6. Smoke the brisket for 3-4 hours, when it the internal temp is at least 150º, double wrap with foil, before closing the foil add 1-2 cups of beef broth. Cook for another 2 hours to an internal temp of 185-190º.
7. Remove the brisket from the foil wrap. My 3rd tweak is to brush with a the meat side with a light coating of BBQ sauce before placing it back on the smoker for 30-45 minutes to bark up.
8. Remove the brisket from the smoker and allow it to rest for 15-20 minutes before slicing
9. Trim off the fat cap and slice the meat across the grain.
10. Serve and Enjoy!
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| Sausage, Brisket & Burnt Ends |
I could have saved myself a lot of time and heartbreak over the last two years if I would have just stuck to my original recipe, but my ego is constantly writing checks my cooking skills can’t cash. The only thing I’m going to try now is working with some injections; I’ll keep you posted how they work out. Oh, and if you decide to call in “sick” to work so that you can prep for the National Brisket Day Celebration, don’t post your pics on Facebook for your boss to see.
How does the brisket develop a bark if you brush on BBQ sauce for the last part of the session?
Or are you counting on that bark to develop during the initial couple of hours?
Regarding your change to the temp, I've had great success with a high-temp cook similar to yours. I'll never go back to uber-low-and-slow.
Ain't nobody got time fo dat!
Good to hear from you Brian.
The brisket is a little soft from the wrap so I brush a light coat of sauce and cook it unwrapped for another 30 minutes. As the brisket cooks the sugars in the sauce help create a sweet crust. It's not quite a bark like on a pork butt, but it is sweeter and crunchier than the meat.
I really like the high temp cooking. I'm going to get this power cooking thing down so I can spend more time power eating!
I thought the same thing earlier this week. I am craving a brisket but can't get one on the menu this weekend. Can I just steal some from you? 😉
Sorry Chris, this brisket is looooong gone.