| About Brisket |
 | All you
need to know to be a master of barbecued brisket.
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Discussion |
"I'm trying to learn how to smoke a
brisket. I would like to know what kind of pit you
use, what kind of wood, etc? I've been working on
indirect smoking in my weber kettle but I think it
gets too hot. also if anyone has any tips on pork
shoulder I would appreciate any info."
NICKNIXON
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The difference between a good
brisket and a great brisket is in the cut, the grade and the
preparation. If you really want to get a great brisket, one you
could take to the cook offs, then start with a prime grade untrimmed
brisket. However, you can still make great barbecue with a good
brisket without spending a fortune on a free range, prime grade
brisket. Just remember that it needs to be untrimmed, meaning it has
all its fat still on.
The best advice I can give when it comes to selecting any kind of
meat is to talk to the butcher, and make sure the person you are
talking with really is a butcher and not just counter help. Discuss
grades and cuts so you know what you are getting. If you feel that
the butcher is trying pull the wool over your eyes then find a new
one. A good butcher is like a good barber, someone you can trust
with the important stuff.
Timing and patience are the secret to the perfectly smoked
brisket. A large one can go for 20 hours. You need to be serious
about smoking to last it through and get it out at just the right
moment. Low and slow and I mean low and slow. At temperatures around
225o you are looking at 1 1/2 to 2 hours per pound. That
means a 10-pound brisket can take 15-20 hours.
A good rub and the right sauce will round out your brisket to
reach perfection. Now there are a lot of different schools when it
comes to adding flavor, but once you have the basics down you'll be
ready to start you own school. There is a lot you can do with a
brisket. Marinades, rubs, mops, sauces and more are used in various
combinations to give just the right flavor. Of course you can get a
great brisket with slow cooking and good smoke so remember not to
overpower your brisket with a lot of seasonings and sauces.
There is probably a different rub, marinade or sauce recipe for
everyone that loves smoked brisket. However you will find that there
are a few basic recipes and a few traditional recipes. With these
you will be well prepared to set off on your own.
Next page > Preparation
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