Grizzly'sBBQ

There are several different ways with which to smoke a Brisket. The “Low and Slow” method is the "traditional" method and is prefered by most of your competition cooks. This method of cooking will produce a very nice tender succulent piece of meat on just about every occasion. The other method is the "Hot and Fast" method whereby the meat is cooked at higher temperatures over a shorter time period. Many people who have used this method are quite suprised and happy with the results. For a further explaination of this method, see my section on Hot & Fast Smoked Brisket.
When cooking a brisket you can use a marinade a rub or both. You can also smoke with several different types of wood including Mesquite, Pecan, Hickory and Oak. All this comes out to personal preference and over time you will figure out which you prefer.
In this cook I will be using a dry rub as opposed to a marinade. I have found that dry rubs tend to impart more flavor to the meat then marinades. While there are literally hundreds of different rubs available on the market today, many people make their own. I have included several recipes on this site of different rubs but in a pinch I fall back to one of my favorites, ADKINS WESTERN STYLE SEASONING.

The times I use in this recipe are based on a large brisket and a serving time of mid afternoon. You can adjust these times to meet your particular requirements. If doing a smaller piece of meat or are serving later in the day you can eliminate the Oven and simply follow the general rule of 1 to 1 1/2 hours per pound. I am also using a wood smoker with an offset firebox. No matter what type of smoker you are using be sure to use “indirect heat”. If you plan to mop your brisket, you can use one of the mop recipes I have in the "Sauces, Mops and Spices" section or make your own. Just remember each time you mop you are allowing heat to escape the cooking chamber and extending the cooking time. So try to limit mopping intervals to about every 60-70 minutes.

Things you will need:

• Beef Brisket - with 1/2" fat cap
• Yellow Mustard (such as your typical Ball Park Mustard)
• Dry Rub seasoning. Such as Adkins Western Style Dry Rub
• Salt & Pepper (preferably Kosher salt and fresh ground Pepper)
• Meat Thermometer
• Mop sauce (Optional)
• Several cold Beers - To keep you hydrated during the slow smoking process

Before you begin, visit the Hints and Tips section - Smoking a Brisket

The Process:

• LIBERALLY apply your dry rub seasoning over the entire surface of the meat. Place meat “Fat Cap” side up in a roasting pan, cover and refrigerate for several hours or overnight. Many people will also apply a coating of yellow prepared mustard over the meat prior to the dry rub. This not only provides additional flavoring but it also acts as a glue for the dry rub to adhere to. This is especially true if you are going to be cooking soon after application of the rub where it does not have the time to penetrate into the meat.

NOTE:
Since the ingredients in many rubs react with aluminum foil, it is important to "tent" the pan and not allow the meat to come in contact with the foil.

• At approximately 11pm. Remove brisket from the refrigerator and allow to sit while you preheat your oven to 210 degrees. Place the covered pan in the oven and cook overnight while you dream of what you will enjoy the following day.

• The following morning, have a cup of coffee and start the fire in your smoker. Place your brisket on the center of the smoking chamber with the “fat cap” side up and maintain a temperature of about 230 - 250 degrees. Smoke the meat for approximately 4-5 hours. Mop the meat approximately every 60 - 90 minutes if desired.

• When the internal temperature reaches approximately 170F, remove the brisket and wrap with foil. Add some type of liquid (approx. 1 cup) to it such as some reserved mop or beef broth. Return the foiled meat back to the smoker and continue until internal temp reaches 195F.

• When the internal temperature of the meat reaches 195 F, perform a "poke test". The meat is done if you can insert the thermometer probe into the meat and it slides in like it is going into butter. If it is not done, then repeat the poke test after another 5 degrees until done.

• Remove the foiled meat from the grill, wrap in an old towel and place in a plastic ice chest for about 30 minutes to an hour. This will allow the natural juices to redistribute throughout the meat.

• Slice the meat at an angle and AGAINST the grain of the meat. Serve Chopped or Sliced , by itself or on a bun with your favorite BBQ sauce. BBQ brisket is perfect when paired with such traditional favorites as Baked Beans and Coleslaw.

Great Sidekicks for BBQ Brisket:

• Shuck several ears of corn, place 2 tabs of butter on top of the corn, sprinkle with Celery salt and fresh ground pepper. Roll up in heavy duty aluminum foil and place in smoker or grill for the last 45 minutes that your brisket is cooking.

• The day before, make a bowl of a cool crisp summer Coleslaw. Serve it on the side or on top of your brisket or pulled pork sandwich

• Rustle up a good hearty pot of our Old Settlers Baked Beans. These will really be a hit and are excellent as leftovers.

Things to have on hand:

· Jalapeno’s or the milder Pepperoncini Peppers -
· Mustard - Yellow or Jalapeno mustard
· Sliced sweet onion
· Plenty of napkins
· Extra BBQ sauce
· Your favorite brew, iced down and ready to go.