How to Smoke a Brisket

A brisket is known to be the toughest cut of meat from a cow, though when
prepared and cooked correctly it can be the best tasting and most tender meat you
will ever eat. In this section, I will teach you how to choose, prepare, and
barbeque a brisket, Texas style, to achieve the best results possible. Please notice
the other smoker recipes located in the index on the right side of the page.

Choosing A Good Brisket To Smoke

A brisket is composed of two parts, the flat and the point. The flat section usually
has less fat on it while the point should have considerably more. The fat on top of
the brisket is called the "fat cap" and should be white in color. The thickness of fat
on top should be at least 1/4 of an inch thick, and thicker is ok. When purchasing a
brisket, make sure the meat is a deep red color, which will represent freshness, and
make sure it has plenty of fat incorporated throughout the meat, not just on top.
The combination of the deep red color and the white fat of a brisket is called
marbling, and it is the key to choosing a good brisket to bbq. Since the brisket is
such a thick cut of meat, the fat located throughout the meat will help to keep the
brisket moist while smoking.

Make sure the brisket has not been frozen. A frozen brisket will not display a deep
red color, the fat may be darker instead of white, and the brisket will not turn out as
tender and juicy as a fresh one after smoking it.

When I choose a brisket, I lift the brisket in the middle to see how limber it is. I have
seen briskets that are stiff as a board, and some that bend over each side of my
hand. The stiff ones more than likely have been frozen, and I have noticed that they
may not always be as tender as a brisket that is more limber. Some people disagree
with this test, but I am a firm believer because of the results I get.

The weight of the brisket should be between 8 and 11 pounds. A larger brisket
takes longer to cook, and the flat may become tougher or stringy because of the
longer cooking time.

Preparing The Brisket

After choosing the perfect brisket, I start my preparation process the night before I
want to smoke the brisket. First, make sure you have plenty of work space and a
clean area to prepare the brisket on. The brisket should have fat on it no more than
1/4 inch thick. Thicker fat will not allow the smoke to penetrate into the meat
located under the fat. If the fat is too thick, trim it down until you reach the 1/4-
inch thickness.

After trimming the brisket, I rub the brisket down with mustard. The mustard
creates a sticky substance on the meat for the rub to stick to, and it also adds a
great flavor when combined with the rub. Massage the mustard into every portion of
the meat, including the fat, so that it covers the brisket nicely. You do not want the
mustard layer to be too thick; it should be just enough to create a paste for the rub
to stick to.

I choose to use a rub on my briskets instead of a marinade because I have found
that marinades penetrate only about 1/2 inch deep into the meat. You should use
whichever method you like best, but I am going to describe the rub method.
Marinade and rub recipes can be found by clicking on either of the links.

After fully covering the brisket in mustard, apply the rub on the brisket. When done
correctly, the rub should form an evenly distributed layer of seasoning on the
brisket.

Wrap the prepared brisket in Clingwrap, or a similar material to seal it, and then
refrigerate it overnight.

Barbeque Time

Take the brisket out of the refrigerator one hour before you want to put it on the
smoker. Place the brisket fat side up on the smoker. The fat will release oils into the
brisket to help keep it moist while cooking.

I use a wood smoker with a firebox to provide indirect heat for outdoor cooking. I
have found this method to be the best, but there are many more smokers available
to choose from such as water smokers, propane smokers, and charcoal smokers.

I use mesquite for smoking briskets because it provides a delicious smoke flavor,
burns hotter so less wood is used, and that is how we do it in Texas. Many people
do not use mesquite, which is fine, and I have included a section for wood selection
to provide you with information about the different types of wood that are good to
use for smoking purposes.

To achieve the best results, I cook the brisket at 225 degrees for about 1 hour and
15 minutes per pound. Many variables also affect cooking time and temperature
such as how many times the smoker is opened, how close the brisket is to the fire
box, etc, but sticking to 225 degrees/1 hr. 15 mn. will work. Many people believe
that when the internal temperature of the brisket reaches 180 degrees, it is done.
This is both true and false. When the internal temperature of the brisket is around
180, the fat in the brisket really begins to marbleize. The brisket will maintain this
temperature for a while, and this adds to the tenderness of the brisket.

I always use a mop sauce to baste the brisket while it is smoking. This will keep the
outside of the brisket moist and tender. It is important to keep the lid closed while
smoking the brisket to reduce heat loss, so I baste the brisket with the mop sauce
about every 45 minutes to 1 hour.

A great way to keep briskets moist while smoking them is to use a mop consisting
of apple juice mixed with olive oil. It gives the brisket a great flavor, which is not
overpowering, while keeping the brisket moist from the oil. An easy way to apply
this mop is to put it in a spray bottle and simply squirt it on the brisket.

After 7 hours a brisket usually will not absorb much more smoke. An option for
finishing a brisket is to wrap it in aluminum foil, and place it in an oven at 225
degrees for the remaining cook time. I rarely use this method because I enjoy
smoking the brisket for the full time, but I have used it, and it works.

SLICING THE BRISKET

ALWAYS slice the brisket against the grain. Doing this will make the cuts of meet
very tender. To do this, remove some fat from the top of the brisket to see the
direction of the grain in the meat, and slice against it.

I separate the point from the flat before I slice the brisket because the grain
generally runs the same direction in the flat, and it is easier to see when it is
separated. The point is a little harder to correctly slice because the grain in it runs in
different directions. After some practice at carving the brisket, you will know which
direction the grain runs, and you will find it much easier.

Add your favorite barbeque sauce.

Perfect your smoking techniques, and you will win a barbeque competition in no
time!

HAVE A GREAT BARBEQUE!

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The Weber Smokey Mountain Cooker Smoker - The Best Way to Cook a Beef Brisket

The Weber bullet smoker is a tried and true smoker for everything from ribs, chicken. Customers talk much about his ability to an even temperature for hours, which in turn can produce some say the best meat and fish you ever smoked flavor.

This grill is at the top end in terms of price, but will take several years and offers a lot of BBQ Pork or Beef Brisket. Because it is built by a reputable manufacturer grill, you know, it is aBrand, the best quality materials and craftsmanship.

The customers are, how easily their favorite meat dish on the Weber Smokey Mountain Cooker Smoker comment and how the envy of the neighbors over and over again.

This article is used to cover the normal weekend warrior on the basic steps to make the Weber Smokey Mountain Smoker to a delicious breast that you speak of creating the city is flying.

Before you attempt the feat of smokingdetermine a breast, it is important to choose the right cut and understand that the size of the cut the cooking time it takes before you can serve a finished product can. Smoking a breast will take about 60-90 minutes per pound, and should be considered when planning your meal.

It is recommended to help starting with your local butcher to select the best piece of meat for your project. Since there are many types that you want to choose a cut that fits within your budget. Once youHer breast was, it's time for the type of wood that you use to determine the flavor of your breast by smokers. Although there are many possibilities such as mesquite hardwood, oak or hickory, you can not a timber, choose not to overwhelm the meat. If this is your first try smoking, it is advisable to choose a wood that will produce a mild taste. Oak is probably the best choice, as it is the most versatile hardwood in many Outdoor Dining be used.

Now that the wood andcut of beef have been selected, it is time to prepare the sternum. With a season to rub to the meat, choose a combination of spices or use the basic, garlic powder, salt and pepper recipe) to cover the chest and "rub" can cut the whole and marinate while you poke the smoker Weber the right temperature.

Start with a clean unit. Remove any material left over from the last barbecue.
Light the charcoal with a chimney starter. Make sure the fireplaceStarters on the device, not the floor. The heat from the device can be dangerous if they are on a concrete surface, while the coal starts to heat up.
Once the coal has in the chimney starter to add to a chalky gray color turned down at the bottom of the grill. (Be careful to use to heat gloves)
Add more coal and wait for the others to turn a light gray color
Start assemble with the rest of the unit and cool tap water to pan the water
Adjust ventsto maintain temperature of about 225-250 degrees
Add wood chips, or if you prefer, 3-5 fist size pieces of the preferred hardwood, the coals.
Add meat and cover.
Monitor temperature and adjust accordingly openings
Remove from the chest: 60-90 minutes per pound rule of thumb. Think you create it, the smokers' s montra "Slow and Low Heat a large tasting of meat"

The Weber Smokey Mountain Cooker Smoker Weber Bullet or can offer many great dishes of smokedyears ... The experiment, various cuts of beef or other meats, as well as experimenting with different woods, the countless variety of flavors you can add experience.

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