Brisket: Preparation
| Like any masterpiece a great smoked brisket
starts with the raw materials. You need the right cut of meat,
good wood for smoke and |
About
Brisket
You Guide to the best Brisket
| the proper techniques to start you brisket
masterpiece.
In Texas, Barbecue means Brisket, just as Barbecue means Pulled
Pork in North Carolina. In fact Barbecue is about the only way to
eat Brisket. As you can see from the image below, Brisket is cut
from the underside of the cow.
This part of the cow is tough and filled with fat and collagen.
Collagen is a fibrous protein that connects tissues together. It is
very strong. As collagen cooks it turns into a gelatin and dissolves
into the meat. This is one of the things that make smoked Brisket so
good. But Collagen breaks down very slowly and at low temperatures.
Also to keep the Brisket from drying out and becoming tough, you
need to cook at a low temperature.
So you can talk to your butcher let me give you some of the
terminology you will need. A brisket is generally divided into two
parts, the flat and the point. For barbecue brisket you will want it
undivided. You will also want it untrimmed, also called a "Packer's
Cut". This cut will have a strip of fat running through the middle
and a layer of fat on the top. The layer on top is called the fat
cap. The fat cap is very important, as it will keep the brisket
moist while it is smoking. The fat cap should be about 1/3 - 1/4
inch thick.
The Brisket Champions of the cook-off circuit will tell you that
you need to get an expensive cut of Brisket. USDA Prime from grain
feed cattle or nothing. Unfortunately the highest quality Beef tends
to get shipped off to Japan, because they are willing to pay for it.
I've had good success with a $1 a pound Brisket. You might want to
shop around if you get serious about Brisket, but I don't recommend
sinking a lot of money into a brisket if you're just starting out.
As for the size plan on the brisket losing about half it's weight
during cooking.
Whatever you buy, try to get a brisket with good marbling, white
fat and a deep color in the meat. There should be good fat
throughout the meat and not just in one place. Though the fat cap
will add moisture to the meat during smoking, the fat spread
throughout the meat will be much more effective. If the fat cap is
more than 1/3 inch thick you might want to trim it down. It's best
to have a single even layer. When smoking you will want the brisket
to cook fat side up so that the melting fat will run over the
brisket and keep it moist.
Before the brisket hits the smoker it needs to be rinsed in
lukewarm water, patted dry with paper towels and be at room
temperature. If you are going to marinade it should be done for at
least 12 hours before you smoke. If you are going to apply a rub it
should be done about 30 minutes to an hour before you smoke.
To enhance the tenderizing affect of smoking you can marinade the
brisket with lemon juice, lime juice, vinegar or any other acid
based marinade. This will help breakdown the tough fibers in the
meat and the acid will carry any flavor you add to the marinade deep
into the meat.
Next: Smoking a
Brisket
Do you have a question, recipe or comment about brisket. Then why
not take it to the Forum.
Chili
pepper rub for brisket
Southwestern
Wet Rub for Brisket
Sweet
Finishing Sauce for Brisket
Related Links:
About
Brisket
BBQ
FAQ - Brisket
Smoking
101
When smoking a Brisket, be ready for a long smoke. Because
Brisket is loaded with collagen it will take many hours (8-10) for
this binding substance to breakdown and become tender. If you're
using a vertical water smoker like a Brinkmann you might need to
plan on a second full batch of charcoal to see you through.
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Recipes
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