![]() If it is more than 2 hours to serving time, put the wrapped brisket in a pan.Keep smoking and probing until the meat is tender. If the probe goes in like butter, it is cooked. Smoke until the internal temperature is 195 F.Wrap the brisket in foil and put the beef stock in the foil pouch.Smoke the brisket for 4 hours or until it has a nice browned crust.Rub the remaining mixture onto the surface of the brisket.Set aside 10 ml (2 teaspoons) of the mixture for the burnt ends. Mix the salt, pepper, onion and garlic powders together.Cut a 3/4 inch deep slice all around the fat line separating the point from the flat.Cut 1/4 inch deep slices across the grain on the flat so will know which way to cut when it is cooked.Trim the fat on the brisket to 1/4 inch thick.15 ml (1 tablespoon) coarse ground pepper.5 to 6 kg (10 to 12 pound) whole brisket.The burnt ends are full of flavour and have a great caramelized crust. You can fancy a brisket up with an injection, fancy sugary rubs and rich finishing sauces but this basic brisket is just so good. Slice the brisket and serve the slices and burnt ends. Pour the mixture over the cubes and put the pan back in the smoker for 2 hours, stirring twice. If you didn’t have enough juices, top them up with beef stock. Mix the 125 ml (1/2 cup) of juices with 125 ml (1/2 cup) barbecue sauce. Sprinkle with the 10 ml (2 teaspoons) of rub you reserved and toss. Put the flat back in towels in the cooler.Ĭut the point into 1 inch cubes and put them in a roasting pan. ![]() Re-wrap the flat in the foil adding any leftover juices to the foil package. ![]() Use a sharp knife to work your way through the fat layer separating the flat from the point. Sometimes the foil punctures and you lose juices. Measure out 125 ml (1/2 cup of the liquid). Two hours before dinner, take the brisket out of the cooler and unwrap the foil. Cover with more towels and close the cooler. If it is more than two hours until dinner, Put some old towels in the bottom of a cooler and put the brisket in a pan on them. Just keep smoking until it is tender.īring the brisket in. There is often a period where the temperature stops going up called the stall and it can vary greatly. I have had it take between eight to ten hours after foiling the meat. I can not tell you how long this will take. If it still doesn’t go in very easily, cook to 200 F and then 203 F. If it doesn’t, continue cooking to an internal temperature of 198 F and retest. Put in the smoker and cook to an internal temperature of 195 F. Add the beef stock to the pouch the brisket is in and seal the last edge. Seal the edge opposite the fold the same way. Fold the foil over and seal one end by folding the foil over several times. I preheated my Louisiana Grills smoker with oak pellets to 230 F and put the brisket in it to smoke for 4 hours.īring the brisket in and put it on a large sheet of heavy duty foil. I let the brisket sit uncovered in the fridge overnight. I saved 10 ml (2 teaspoons) and rubbed the rest into the surface of the brisket. I mixed the salt, pepper, garlic powder and onion powder together. This will make it easier to separate the two sections when the brisket is cooked. I made a 3/4 inch deep slice all around the edges of the thick fat layer that separates the flat from the point. By slicing parallel to these slices when the brisket is cooked, you will be cutting across the grain. It can be difficult to pick out the grain of the flat when the meat is cooked. I turned the brisket over and made 1/4 inch deep slices against the grain of the flat. Some butchers trim this before you buy the brisket. I then trimmed the fat layer on top to 1/4 inch thick. I trimmed it down to about 1/4 inch thick. ![]() On the bottom (non fat layer) side, there is a large knot of fat near the thin end. I started by trimming the thickest fat off the brisket. Some people think the best part of a brisket cook is the burnt ends. I chose to cook the brisket all at once and then separate the point and make burnt ends out of it while the flat rested for slicing. You can cook and slice it just like the flat but the grain runs in a different direction and it will be a fattier slice. On top of the fat layer is a flattened pyramid shape of beef called the point. One is a narrow flat slab of beef called the flat. What is the point you ask? A whole brisket has two parts. So, I smoked a brisket and made burnt ends out of the point. When I got this one, a basic smoked brisket called to me. A brisket makes corned beef, pastrami, Montreal smoked meat and several other dishes. So, When I get one I have to think carefully to decide what to do with it. It can be a challenge to find a whole packer brisket in this area.
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