Barbecue Tricks

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!)

Gotta hand it to the Hogwild Barbecue Blog…

They came up with a cool idea for smoking an egg.

Whole. Un-cracked.

They smoked it extra low – about 160 degrees for about an hour.And even that they say may be a bit over done. The smoke really DOES penetrate the shell too.They say if you like hardboiled eggs you’re sure to dig this trick. Imagine THAT kicking up your deviled eggs!