Barbecue Tricks

Just wrapped another episode of BBQ’s favorite Podcast. The smokin’ episode is titled: Rollin’ with Rotisserie, Slicing Brisket and a Tearfull Secret Ingredient. Click through to the video or head over to iTunes and subscribe to the feed.

From http://GrateTV.com Viewers ask about carving beef brisket and hosts Jack Waiboer and Bill West unveil another secret ingredient. This is episode 9 of GrateTV with hosts Jack Waiboer and Bill West.

BBQ Beef Brisket worth the all day cook.

It was a wet Christmas Day but nothing would get in the way of an appointment I had with a 6.5 lbs. beef brisket set to feed family visiting for the holiday.

The key to brisket – I determined – is simply time.    Cook’s Illustrated (a favorite reference) writes about how to trick the process and only truly “smoke” the beef on a grill or smoker for a mere two hours and then finish off the brisket (wrapped in foil) for an additional number of hours at 300 degrees.   They say two hours is all you need to provide the smoke infusion.

We love a good BBQ trick or two but this day we kept to tradition. Low and slow over charcoal (we mixed hardwood lump and Kingsford Hickory 70/30) and used water soaked Jack Daniels Whiskey Barrel Oak Chips for smoke. (However Mesquite is a brisket favorite and a better choice).

The process began the night before the cooking by preparing a simple rub and rubbing down the brisket.   Feel free to trim down the fat cap.  There’s no need for more that about a quarter of an inch of a layer of fat.   But you do want some.     We opted to rub the seasoning on/in the fat too.   Then in the refrigerator ’til morning.

The Brisket Rub ( to cover 7 to 9 lbs. Brisket)

1 Packet Taco seasoning (1.25oz – Publix Generic brand)
2 tbl. Garlic Pepper mix (Tone’s)
5 tbl. Brown Sugar
5 tbl. Paprika
5 tbl. Tony Catchere’s Creole Seasoning

Brisket has a “flat” side and a “point.”    The flat looks similar to a flank steak with a long grain.  The point is on top of the flat with a later of fat in between.   The grain runs in a different direction on the point (something to remember when slicing).  We used what would be considered a small  6.5 lbs brisket that was mainly “flat.”     Typical of what you would find in a major supermarket but not mega cookout sized (you can find the biggies -8 pounds and bigger – at Sam’s, Walmart’s, or a butcher).

Time is the big issue.  We put our 6.5 pounder on a Brinkman Smoker at 9:00 am Fat side up.

You don’t want to open the lid of the smoker more than you have to at this point.  Adding chips in the small side door is fine.   Some say every time you now lift the lid you’ll have to add 15 minutes to your cook time.   We added wet wood chips to the coals through the side door every 40 minutes or so until 11:30am.

At 11:30 we raised the smoker off the bottom and added some additional charcoal (1 chimney already hot / white ash) and wood chips, plus added water to the drip pan.

Smoker Temperature should stay between 225 and 275.   The Brinkman smoker has a reading of “Ideal” and I tried to stay at that level until about 1:50pm.  Then CAREFULLY wrap the brisket in foil.    Seal it as much as you can to retain drippings and return to the smoker for two to four hours until the brisket reached an internal temperature of about 207 degrees.  The thermometer will slide right in with very little resistance.   207 degrees sounds crazy to some that find a rare steak (130 degrees) the most tender… but there’s different chemistry happening.    The tissues in the tough brisket (collagen) only begin to melt at around 180 degrees.  You’ll just want to watch that the meat doesn’t dry out (keep it wrapped) and that the smoker isn’t too hot.

We pulled our brisket off at about 4:30pm with a reading of 206 and let it rest in a  cooler wrapped in paper bags (new trash compactor bags work well) until a half hour before time to serve.  The internal temperature will still rise when resting.   Give yourself plenty of time in the planning – we used all eight and a half hours (including an hour to let the meat rest before cutting).

Remember to carve against the grain into pencil thick ( quarter inch) slices if possible.  Our results were so tender we had to cut a bit thicker.    Electric slicers come in handy here.

Total cook time – about nine hours.   Process starts the night before.  Our experiment was with 6.5 pond brisket.

Serves about 12 to 16 (WITH 6.5 LBS.)

That name may be a bit confusing… beef Brisket has always been a Texas thing. Mesquite, slow slow smoked, a tradition down there.

Here’s a Barbecue Tricks version of the brisket that tastes great with HICKORY smoke and a bit of sweet heat to give it a southern twist.

We used a Brinkmann Gourmet Electric smoker that keeps the smoker a low 225 degrees and also used a combination of chunk and chipped hickory for smoke.

Brisket is an all day affair… so using a true smoker (with a good drip pan) will really save you some peace of mind. Electric smokers are offensive to purists (no charcoal?!) but if you keep it smoking with pre-soaked wood chips (in a foil pouch) you can’t tell the difference.

Start the night/day before by separating the FLAT portion of the brisket from the tip. Trim away most of the excess fat (down to about 1/4 of an inch covering the flat). This will cut the cooking time way down and give you more smokey surface area. Continue by rinsing clean and rubbing a 5 to 10 pound brisket with a simple RUB. Wrap with plastic wrap and refrigerate until morning. It should “cure” 4-12 hours for best results.

Give yourself extra time for the smoker and restrain yourself from lifting the dome lid more than you absolutely have to. Lifting the dome lid will add at least a half hour to the entire process every time you release the already low heat. Hopefully the smoker has a side door to replenish chips and drip pan liquid.

Remove your meat, unwrap and allow to slowly come to room temperature (about an hour). Start your smoker and give it 40 minutes to heat up.

Place the meat – fat side up – over the drip pan to avoid messy drips.

After smoking 5 or 6 hours we enlisted our Barbecue Trick: sprinkle the brisket liberally with brown sugar and paprika. Place it upside down (fat side down) on aluminum foil and coat the other side. Check the internal temperature. Wrap tightly with foil and put back on the smoker.

The entire smoking process will vary but our Flat cut was finished (internal thermometer to 190 degrees ) in about eleven hours (opening the lid only once). The Point cut took an additional 2 hours to get to internal 190 degrees (the lid was often opened for testing).

One you remove from the smoker you STILL will want to wait another 40 minutes to allow the meat to rest and retain coveted juices. Remember YOU NEED TO ALLOW A LOT OF TIME for this entire process. Back time from meal time and make sure to include an hour for “heating up the smoker” and getting the chill off the meat. Plus another hour for the final “rest”.

It’s an all day affair. Our tested brisket started as a 10.5 lbs piece of meat but when the flay was separated it was two approximately 5 lbs. pieces. Flat took eleven hours on the smoker. The point was thicker and a bit bigger and took thirteen.

It’s also important to note that -IF YOU CAN WAIT- some say it’s best to refrigerate and re-heat the next day for the best results (good luck with that waiting!)