Barbecue Brisket

The Perfect Barbecue Brisket

Perhaps you've seen those barbecue competitions on television. The competitor pulls the brisket off the grill and it is perfectly browned; when he cuts into it, it shows the perfect red smoke ring and you can almost taste it through your television. That's what you want to make at home... the perfect barbecue brisket.

The perfect brisket begins with selecting the right one at the grocery store. Pick a large brisket. Smaller pieces will cook more quickly so the tough collagen doesn't get a chance to melt. Pick up the packaged briskets and try to bend them. Flexible briskets will be tenderer than those that are stiff. You want to pick one with around half an inch of fat. This will melt during cooking and keep the meat juicy.

You want to cook it on a low heat for a long time to get the mouthwatering brisket you've heard about. This cooking method breaks down the connective fibers that make the meat tough. You can do this on a grill or in the oven. Keep the temperature around 250 degrees Fahrenheit. Your brisket will need to cook for several hours; depending on the size of the brisket, it could range between 5 to 8 hours. The average rule of thumb is to cook the brisket one hour per pound. Use an accurate thermometer to gauge the temperature correctly. If the temperature drops to 225 on your grill, it is time to add a few more briquettes or adjust your gas.

If you are using your grill, add some hickory chips to add even more flavor to your barbecue brisket. If you want a milder flavor, try apple wood. Mesquite is widely available also, and it gives a very intense flavor. Soak your wood chips before you add them to create smokier flavor. Another great tip for the grill is to never set the brisket directly on the grate.

Get yourself one of those large aluminum pans from the store. It will keep the drippings near your brisket instead of evaporating on the coals. Cook the brisket in this pan for the first 3-1/2 hours or so. Occasionally mop your brisket with a mop sauce. This shouldn't be a barbecue sauce; just something to add a little moisture and flavor. You can use oil and herbs, wine or even beer. After that, you can double-wrap the brisket in a packet made of foil and cook it in that for a couple hours. Once you remove the brisket from the grill, let it stand and rest in the packet for another hour or two, longer if possible. This keeps the juices with the meat so they can be reabsorbed as the meat rests. You will swear you've never bitten into a better piece of beef.

Serve up your barbecue brisket by slicing it against the grain. For perfect slicing, you want the temperature of the brisket to be 170 to 180 degrees. Don't apply sauce to your finished brisket. Let each person apply it themselves as they wish so they get the flavor they like best.