How I make BBQ Beef Brisket.

[CheapboatKev]

I made this yesterday, it's only the 2nd time I have ever done a BBQ beef brisket. I was watching those "pitmaster" BBQ shows and they all say the the Texas Beef brisket is the "Holy Grail" of BBQ and you have to be some kind of magician to cook an edible brisket.
I think it's easy and if you want to be King of the grill, here's how I did mine and it was about the best brisket I have ever eaten!

Here is the brisket, untrimmed. It was about a 9lb slab.

There is a lot of fat on brisket, so you need to prepare it by trimming the fat and also any "silver skin", a thin membrane on top of the actual meat.
Slide a knife under any silverskin and pull it off, it is not a big job.
Leave about 1/4 inch of fat, do not cut all the way into the meat.
These new ceramic knives are awesome, by the way!

Now your brisket is trimmed.

You are ready to season it. I rub lightly with olive oil, then a dry rub and work it in as good as I can.

You can let this sit for a half hour or so, so lets get the grill ready!

 

[CheapboatKev]

Re: How I make BBQ Beef Brisket.

I don't own a $1,000 BBQ, just a simple cheap charcoal grill.
You will want to use "indirect heat" and here is how I set up my grill.

Put hot coals on one 1/2 of the grill, and a pan with either water and smoke flavoring, or in this case I used apple juice on the other side of the grill.

Add cold unlit coals on top of the hot coals. This will keep you from stoking the coals later, you will have to add more later though.

You will need to "mop" the brisket every hour after the first 2 hours to ensure it is moist and tender.

Place brisket fat side up, close the lid and settle in, this is a 8 or 9 hour commitment!

After about 2 hours you should have this

 

[CheapboatKev]

Re: How I make BBQ Beef Brisket.

You can use about anything for a "mop sauce". Beer & worshesire (spelling?) with some garlic in it is good..Google BBQ brisket mop and get some ideas.

I also soaked mesquite and hickory chips in apple juice and added to the coals at random intervals..

Hear we are after about 8 hours of slow cooking. The key to a good brisket is low n slow..Low temp (225 ish) and slow (up to 12-15 hours for a huge beast)

When removed from the grill, I wrap it foil and let it "sit" for about an hour if possible. I usually am too hungry to wait that long and start slicing, lol

Here is the finished product, decent smoke ring and nice "bark" that is signature to a good BBQ beef brisket.

Enjoy

 

[aspeck]

Re: How I make BBQ Beef Brisket.

Okay, I am hungry now ... have an elk hanging ... might cut the brisket off it and do that tomorrow or Wednesday ... hmmm ...

 

[beau262]

Re: How I make BBQ Beef Brisket.

AWESOME!!!!
Need to try that soon!

 

[CheapboatKev]

Re: How I make BBQ Beef Brisket.

Ya have to! nothing like it! well..maybe Elk? lol

 

[GA_Boater]

Re: How I make BBQ Beef Brisket.

Boy Meets Grill. Thank you Bobby Flay. LOL Kev, you're making the Texas BBQmasters look bad. You need to spend $$$ on a real smoker.

BFI Truck Smoker

Garbage Truck Smoker

A 1/4 scale reproduction of a BFI garbage truck
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[CheapboatKev]

Re: How I make BBQ Beef Brisket.

Thats insane..But ya, I will put them to shame with my 40.00 cheap-o grill..Its skill, not the grill!

 

[GA_Boater]

Re: How I make BBQ Beef Brisket.

Yeah, but would you enjoy BBQ out of a BFI truck? I'll take your way any day, Kev.

 

[CheapboatKev]

Re: How I make BBQ Beef Brisket.

Okay, I am hungry now ... have an elk hanging ... might cut the brisket off it and do that tomorrow or Wednesday ... hmmm ...

Let me know how that goes Aspeck!

 

[The_Kid]

Re: How I make BBQ Beef Brisket.

You got my mouth a watering, and I think I can smell the smoke from here.

That reminds me that I need to get my smoker ready now that it's getting colder. Here's the smoker I use. I picked up the main firebox and grill part at at estate sale about five years ago for $25. Last year I added the upright second smoke box that I made out of an old water heater tank so I could have some real low temperatures for smoking cheese.

I love the taste of smoked turkey and usually cook a 20# bird around Christmas.