How to Smoke a Brisket

Saturday, March 7, 2009

Nothing beats the smell or taste of that perfectly smoked brisket. It's a most satisfying and memorable experience to see the happy smiles on the faces of satisfied guests at a backyard grill fest.

Choose your meat. Look for a brisket with a substantial fat layer and good marbling of fat in the meat. Point cut will likely be better, but flat cut will suffice if well marbled.
Rub your favorite seasonings such as garlic powder, onion powder, paprika, etc. deeply into the meat. Often brown sugar is added to the rub, for that bbq sweetness.
Use "indirect heat" method of cooking on a grill by either pushing all the coals to one side and cooking on the other, or only lighting one side of a gas grill.
Remember to place soaked hardwood chips over fire before placing the meat on the grill rack.
Add a drip pan below where the meat will sit, as a fair amount of fat will cook off of it.
Place brisket on grill, fat side up, not directly over heat.
Maintain a grill temperature between 200 and 250 degrees, the closer to 200 the better.
Let the meat smoke for several hours (at least 4, preferably 6 to 8), rotating it 180 degrees in the middle of the cooking cycle.
Remove to cutting board and slice across the grain.

Of course, the wood chips should be soaked in water for about an hour before placing them on the grill fire.
Replace wood chips as needed. The smoke gives the meat flavor and the moisture helps in cooking, so don't let them run out.
If you have a small grill (or an exceptionally large slab of meat, or multiple briskets) create a heat shield between the fire and the meat with heavy duty aluminum foil. Do it in a way that keeps the direct heat off of the goods, but doesn't impede air flow (we are trying to immerse the meat with smoke, of course). Rotating the meat occasionally will also prevent one side (or piece) from cooking more than the others.
If you are using a gas grill, purchase a smoker box to hold your wood chips, or nest them in two layers of heavy duty aluminum foil, with an open top, so that the smoke can get out.

Wear leather work type gloves when checking the meat to prevent burned hands.
Be sure your drip pan does not go dry.

0 comments:

Welcome Message

Hey there fellow bloggers ! I would like to welcome you here in my blog. Please relax and sit back while browsing .Make a comment, & suggestion. For exchanging links... let me know or leave me a message on my message box. Thank's for dropping by, I appreciate it and hope you come back again soon.

Message Box


ShoutMix chat widget

Disclosure Policy

This policy is valid from 01 December 2009 This blog is a personal blog written and edited by me. For questions about this blog, please contact mjane73@live.com. This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation. This blog abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content. The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question. This blog does not contain any content which might present a conflict of interest. To get your own policy, go to http://www.disclosurepolicy.org

Blog Archieve

 
ss_blog_claim=cc36264da6741223cff8529ae07a1f70