Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Burn it in the Back Yard with Hub! => Topic started by: Hub on March 09, 2012, 01:55:00 PM
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BASIC BRISKET for the Beginner
I don’t know of any other cut of meat that presents as much of a challenge to the cook as the beef brisket! Packed with great beefy flavor, the cut is a “walking muscle” from the front end of the critter and isn’t exactly tender even when graded Prime or purchased from a specialty meat dealer as Kobe or Wagyu. It took me several years to learn the ins and outs of this cut and in this recipe I’ll try to get you up to speed, avoiding all of my mistakes. Once you’ve got this “basic” approach down, you can experiment and adapt as much as you’d like.
This recipe is long because it has to be – it is an instruction toward a good, basic, moist, tender brisket result. Once you’ve done several, you’ll know it by heart and you’ll want to add some of your own touches!
Ingredients You’ll Need:
A “Packer” Brisket (point and flat not separated) – 11 to 15 lbs.
McCormick Montreal Steak Seasoning
Can or carton of Beef Broth (not stock)
Garlic Powder
Onion Powder
Kosher Salt
Tools You’ll Need:
Your Cooker (capable of controlled low temperature or smoking)
Aluminum Foil (wide, heavy)
Injector Syringe
Tray
Knife
Instant-read Meat Thermometer (Maverick PT-100 or Thermapen recommended)
Some things it’s nice to know about:
I’ve learned that whole, “packer” briskets are much easier to cook to a tasty, moist and delicious result than are separate flat or point pieces. If all you can get is a chunk, then go for a flat or keep on looking.
Be careful when trimming excess fat from a brisket. That fat is a source of both moisture and flavor and can be trimmed for appearance after the cook, too.
Arguments start among cooks about “fat side up” or “fat side down” during the cook. I advocate fat side down. It serves as a barrier and retains moisture in the meat, particularly the flat.
Injecting, particularly in the flat, is as close to a guarantee as you’ll ever get for good brisket. It really, really needs the extra moisture.
Brisket can take a strong woody flavor in its smoke phase and both mesquite and hickory work well. Like all other meats, don’t over-smoke it – smoke is just one of the flavors you want.
Preparation and Cooking:
Trim the brisket lightly, just removing any large, loose lumps of fat but leaving an even coat at least 1/8 to ¼ inches in the fat-covered areas.
Apply a light to medium “sprinkling” of McCormick Montreal Steak Seasoning all over the brisket.
Using one can of beef broth (most are 15 to 19 oz. depending on brand) add enough water to get to 20-22 oz. Add 1 heaping teaspoon garlic powder, 1 heaping teaspoon onion powder, and 2 teaspoons kosher salt – stir or shake in a jar until thoroughly combined.
Using an injection syringe (turkey injectors are available at big box stores for a few dollars), inject about 1/3 of the injection mixture into the point and 2/3 into the flat. Use lots of small injections, both shallow and deep, spaced about an inch apart.
Allow brisket to “rest” with rub and injection for one hour while you bring your smoker up to speed (235 to 250 degree range).
Place brisket fat side down on cooking grids and smoke with lid/cover closed as much as possible until internal temperature in thickest parts reaches 140-150 degrees – then double wrap in foil and return to cooker. Continue cooking until internal temperature is 195 degrees.
Remove from cooker and open foil, but do not unwrap. Allow brisket to rest this way for one hour. If you can’t slice and serve after this one hour rest, re-wrap and place in a cooler covered with old towels. It will stay very hot for up to five or six more hours.
Slice flat across grain. Trim excess fat to taste. The point can be removed and returned to high heat to create “burnt ends” or shredded/pulled (super for sandwiches).
Final Notes and Thoughts:
The injection is primarily for moisture and texture, not flavor. So, keep it mild.
Undercooked brisket will be tough and stringy with a dry mouth feel. Overcooked brisket will tend to fall apart in the slicing process but may still lack good moisture.
Apply any sauce to brisket very sparingly. It has a natural beef flavor that you don’t want to cover up. The injection and rub in this recipe will balance well with any smokiness imparted during the cook to give a complex, but still “beefy” flavor.
Retain the juices captured in the bottom of the foil wrap and use them to “thin” down some commercial sauce like Sweet Baby Ray’s or Head Country (about 50% juices, 50% sauce). This decreases the sweetness and increases the savory compliment.
If you’ve never cooked a brisket before or have had less than acceptable results with one, this recipe will get you into “good brisket” territory in a hurry.
Please note: This is not a competition recipe and is posted only with the intent of providing basic instruction. The author is not implying its superiority over any other method or approach.
Hub
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Thanks Hub....nice write up :)
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I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket.
Don't know what I'm going to do with the rest of the day now, but at least I know what I won't be doing.
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Thanks Hub.
I think we need to repost in a read only "How To " section.
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I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket. I will not argue with other LTBBQ forum members about prime rib or brisket.
Don't know what I'm going to do with the rest of the day now, but at least I know what I won't be doing.
It's okay to disagree with me Ka Honu. But my intent here, as with a similar post earlier on "Basic Ribs" is to provide a BEGINNER with a way to produce a good result instead of a catastrophe. There are many other recipes and approaches to brisket, of course. If you are an experienced cook you'll no doubt differ from my BASIC recipe (I have a couple more brisket recipes but they are more complex). My theory is that if one understands BASICS from a proven approach and recipe (which this is many times over) then one can "tweak" and customize and have lots of fun. That's the name of the game.
I have been harshly criticized on another forum for this approach. The poster said it was too sophisticated and required too much of a beginner. Au Contraire! Even the beginner should be at least slightly challenged. More importantly, he or she should learn from the experience and ultimately improve the result.
If you have a better, proven, BASIC approach and recipe please post it. If you have a different opinion on any aspect of the cook or on how to improve as one learns and grows, please post that, too. I'm not the world's greatest authority on anything, but I do like to help folks learn, especially from MY mistakes ;D
Hub
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Briskets are the most challenging of cooks which also makes them the most fun to do...IMHO. I have done many briskets many different ways to varying degrees of success and I really like this tutorial you got here Hub. Appreciate the time and thought you put into it!!
P.S. It sure is nice knowing that the turtle wont argue with us LTBBQ members over prime rib or brisket ;D :o ;D
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The following is not an argument:
Essentially, Hub, I smoke a trimmed packer low & slow (@200-225o to IT of 180-185o) without injection or foil except for (usually) FTC at the end (and usually rubbed with salt, pepper, and (maybe) garlic only). After FTC, I separate the flat and point and often reseason/resmoke the point for chili, burnt ends, pulled brisket, etc.
As long as I pay attention and keep the environment moist (smoke over a drip pan with liquid and maybe some onions and/or peppers), it works as well as any other way I've tried and has the advantage of being so easy even I can remember how to do it.
The preceding was not an argument.
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I think that we ALL come to the BBQ pit from a different perspective. Ka, I can appreciate that you are seeing Hub's "simple" recipe as more complex than you would think of as simple.
But - I know that Hub's thinking is from the KCBS judging experience. The taste of a competition - even for a beginner- brisket is going to be more detailed than a lot of us would think of as simple. And, that may influence Hub's opinion.
Just as your opinion, I am guessing - is influenced by being able to use only 2 or 3 ingredients, that based on your experience - will give you desired results.
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Sometimes simple can be better.
One thing I cant figure out is how competition que is better than backyard. Since you cant do anything to your meat until after it is inspected one would think that the backyard cook has an edge. We can prep our meat as far ahead as possible whether it being rubbed or brined or marinated. We can either layer flavors or keep it simple like the turtle does. I bet Ka Honu's brisket tastes like brisket!!!!! 8)
IMHO...I think my backyard Que is far better than competition Que. ;D
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The time advantage certainly favors backyard cooking. But competition teaches you to be creative, and forces you to understand the forces that influence the quality of the end product in a manner that backyard cooking does not.
Example:
You want the meat to have the flavor of your rub penetrate all the way thru. No problem, vacuum pack the rubbed meat, and put it in the fridge for2-3 days. Can't do that in a comp......
There are other examples - but suffice it to say that competitions forces you to understand better how chemistry, temperature, finished appearance, and the specifics of the piece of meat itself interplay to create the desired results, because WINNING ( ala Charlie Sheen... :P ) is the focus.
But - our goal in our backyard is different. We just want it to taste good, and be presentable.
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I have enjoyed reading this post. It would appear that we have several different approaches to cooking brisket. I know that Hub has a lot of experience cooking over a pellet grill. The other approaches are most likely from non-pellet grill cookers. There will be differences, which is great. That's what makes the world of que go around.
As far as backyard BBQ tasting better than competition, I would tend to agree that my home que is better than most everything I have tasted on the competiton circuit. The competition que has a definite fixed set of parameters that they have to worki with to compete. At home, anything goes. No time limits. You can pre-prep the meat if you so desire. There are no restrictions on how you cook the meat. There are many ways to get the flavor you desire in your final product. No rules!!! Just cook and enjoy.
Art
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Thanks for that post Hub. I cut and pasted it for future use. I have cooked a few briskets and had mixed results. The first brisket I cooked was the best I had ever tasted, a couple were also good and a couple not so good.
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One thing I cant figure out is how competition que is better than backyard.
Who ever said that? Certainly not I! The only time I've ever observed any commentary promoting competiton as better than anything was from several friends for whom I've prepared competition style ribs. To a person they've liked them better than restaurant style. Since most restaurants ruin ribs (I said most, not all) then that's not much of a bragging point.
My perspective on my "BASIC" posts is to give a baseline methodology that, if followed, will produce good results (not competiton results) and provide the user a departure point to use his or her own creativity to make changes and improvements.
The list of the 20 best restaurants in the USA has just come out and, alas, Hub's side-yard cookshack in North Carolina did not make the cut this year (but a BBQ joint in Texas did). Also, the list of the 50 most influential people in food has been published and my name was somehow or another omitted. These two facts being what they are, I'll have to continue to bow to the opinions of others. One must always understand that in nature there are multiple methodologies extant descriptive of removal of epidermal tissue from a domestic feline ;D
I had envisioned a short series of "BASIC" success almost guaranteed recipe/approach posts, the intent being to provide assistance to newbies. However, what I forgot was that "perception is reality" and my intent got lost in my image (didn't know I had much of one, actually). Thus, I will end this jag and find another angle as my desire to write about barbeque and assist others in the pursuit of "doing it good" continues to burn deep down in my soul.
Hub
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Hub , I appreciate the effort to post basic technique !
The idea being a first cook can be follow the instructions & get a good result.
I know a "recipe" is a staring point & we all alter as cooks go by!
Please keep postin them.
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Whatever you do Hub, please don't stop your 'Basic' series of posts. They are very informative,well written and very helpful to new and grizzled cooks.
We all appreciate the time and effort you put into these great tutorials.
I think I picked the wrong thread to get on my soap-box!!
I was watching a re-run of Pitmasters season 1 where this judge was talking about rib texture and he was sayin if the meat pulls off the bone with no resistance it is over-cooked and "so-backyard".....that comment kinda chapped my fanny >:(
Please keep the 'basic' series going my friend.
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I was watching a re-run of Pitmasters season 1 where this judge was talking about rib texture and he was sayin if the meat pulls off the bone with no resistance it is over-cooked and "so-backyard".....that comment kinda chapped my fanny >:(
I couldn't agree more, smokasaur! Someday I want to write an article called "Judges Say The Dumbest Things". I've got several "gems" I've collected and now I'll add that one to it!
Hub
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Move that Idea to the top of your list!!! Gonna look forward to that one!!!!
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Hub, I really like that BASIC post, thanks for taking the time to share that great information. I love brisket, just got my smoker a short time ago so I'm looking forward to giving this a try and your detailed post is going to help immensely. Please keep up the good work, I know you have more fans out here than you realize. Are there other BASIC posts somewhere that we can access? ;) 1 more question, I'm really the only one who eats Brisket a lot here, do you feel that once I smoked it will freeze well? (I use a vacuum sealer, of course)
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... it will freeze well?
Yes.
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Hub:
Great Brisket Basics, could not have explained it any better.
The new twist is using butcher paper, instead of foil or to hold it afterwards with towel/cooler to keep the bark intact. I'm still trying the butcher paper during different stages 145 wrap, 155 wrap, 165 wrap, 175 wrap - so far, they've all been good and moist.
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The new twist is using butcher paper
This technique is all over the forums and is hard to define and deal with. There are many types of "butcher paper" and none of it will hold in heat and moisture as well as foil. It also gets really slimy and messy during the cook. Alas, a fad, not an improvement.
Hub
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Thanks for this post Hub. Brisket is very new territory for me and this was extremely helpful.
I printed it out and will keep in with my notes.
Sam
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Thanks, Hub. I have not yet tried my first brisket but I have saved your instructions for when I do. I appreciate your efforts.
Dean
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i have always been a little afraid of briskets. i have cooked a few w/ not so great results. i just read this thread twice and w/ give brisket another try. thanks hubs for helping me out. 8)
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Go get em Sparky..for some reason I can't put out a bad brisket if I tried...but ribs still give me fits from time to time................. >:(
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Go get em Sparky..for some reason I can't put out a bad brisket if I tried...but ribs still give me fits from time to time................. >:(
I agree completely! A brisket is a big ol' dense hunk and you've got lots of time with it. Ribs, however, cook relatively quickly and are subject to more variations due to thickness, meat quality, cooker variations, phase of the moon, whatever. My briskets, like yours, are quite consistent now (after years and years learing to cook them) but ribs will always have an element of chance ;D
Hub
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The new twist is using butcher paper
This technique is all over the forums and is hard to define and deal with. There are many types of "butcher paper" and none of it will hold in heat and moisture as well as foil. It also gets really slimy and messy during the cook. Alas, a fad, not an improvement.
Hub
Using butcher paper is not new; it was used before foil came about. The owner of a German butcher shop I worked in back in the late fifties would slow cook roasts wrapped in butcher paper in the smoke house. I agree with Hub about butcher paper results and I think it has just become fashionable to use.
Thanks for the basic article Hub.
I have a tendency to push the envelope so for me it is good to look at the basics ever now and then so as not to stray too far from original.
BTW, I will take prime rib over brisket and rib eye over tri-tip any minute of any day of any week.
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Thanks HUB, this is THE most detailed write up of the Brisket i have found, I'm saving this post! ;)
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Nice post. I can't say I agree with all of it, but for a beginner lesson on brisket it is great.
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Nice post. I can't say I agree with all of it, but for a beginner lesson on brisket it is great.
And...that is why we have a place like LTBBQ to discuss differing methods. After - if there were ONE "best" way to BBQ anything - the same guys would winn every competition - every time! ;D
But, if you look at Hub's credential's ( he is not one to brag - so I will do it for him ;) ) you can see that he is not going to steer you wrong. These articles are guidelines of course - and adjusting the method to suit you, your equipment - and of course our need to experiment and discover new things - is also important too.
If we all agreed on everything, or did everything the same way...it would get pretty boring around here - huh? ;D
T
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my 2 cents. I'm on about 10 briskets. A few have been home runs, one over cooked but made great pulled beef. And then there was last weekend. Disaster. 18.5 pounder (home runs were under 14). Didn't foil until 175. Rested for 90 minutes before slicing. Even the burnt ends where tough. Had a roasty taste. (I did inject) While I trimmed, it seemed the fat didn't totally render out. Initially moist and 201 IT, but something went wrong.
So I'm still in beginner status here, but I have read that some briskets just don't turn out. I didn't deviate from my normal basic brisket, but the end product was simply not desirable. I'm now back to tentative on if I want to try again soon and spend $42 on something that I'll throw out leftovers of which there were plenty.
DK117
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. . . Didn't foil until 175. Rested for 90 minutes before slicing. Even the burnt ends where tough. Had a roasty taste. (I did inject) While I trimmed, it seemed the fat didn't totally render out. Initially moist and 201 IT, but something went wrong.
. . . I have read that some briskets just don't turn out. I didn't deviate from my normal basic brisket, but the end product was simply not desirable. I'm now back to tentative on if I want to try again soon and spend $42 on something that I'll throw out leftovers of which there were plenty.
DK117
My gut feel is that the late foiling may have been at least part of the problem. However, I also agree with you that there are briskets which just don't seem to want to be cooked! All the experienced brisket cooks I know have had one or two do that. My last brisket was a twenty pounder that shrunk to about 14 after trimming (and I leave a lot of fat on for flavor)! I cooked it to 195 IT, my usual pull point, and it fell apart like hamburger. Go figure. The folks who ate it raved about how good it was so I just rolled my eyes and didn't tell them I could do it better. Keep on cookin!
Hub
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. . . Didn't foil until 175. Rested for 90 minutes before slicing. Even the burnt ends where tough. Had a roasty taste. (I did inject) While I trimmed, it seemed the fat didn't totally render out. Initially moist and 201 IT, but something went wrong.
. . . I have read that some briskets just don't turn out. I didn't deviate from my normal basic brisket, but the end product was simply not desirable. I'm now back to tentative on if I want to try again soon and spend $42 on something that I'll throw out leftovers of which there were plenty.
DK117
My gut feel is that the late foiling may have been at least part of the problem. However, I also agree with you that there are briskets which just don't seem to want to be cooked! All the experienced brisket cooks I know have had one or two do that. My last brisket was a twenty pounder that shrunk to about 14 after trimming (and I leave a lot of fat on for flavor)! I cooked it to 195 IT, my usual pull point, and it fell apart like hamburger. Go figure. The folks who ate it raved about how good it was so I just rolled my eyes and didn't tell them I could do it better. Keep on cookin!
Hub
I think you've got it nailed, but I was rather shocked at the 20 degree or so late foiling could alone destroy my brisket. I'll try again, but several things I'd like to work on first. Specifically this weekend (ok brisket again) corned beef smoked into pastrami for a st paddy's day (I'm afraid I learned that one from you too.) I got a 12 pounder pre corned from Cash N Carry.
Thanks
DK117
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I think you've got it nailed, but I was rather shocked at the 20 degree or so late foiling could alone destroy my brisket. I'll try again, but several things I'd like to work on first. Specifically this weekend (ok brisket again) corned beef smoked into pastrami for a st paddy's day (I'm afraid I learned that one from you too.) I got a 12 pounder pre corned from Cash N Carry.
Thanks
DK117
Woooo -- I wish I could find a twelve pounder. I always have to make do with two or three little ones. They still make great EZ pastrami, though.
Hub
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This thread will be very helpful tomorrow when I do my brisket!! Thank you
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In the directions on the first page it says to return the point for burnt ends on high heat, About what temp is that, as I consider high heat to start at about 400° F and don't want to make my own briquettes :)
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You can do burnt ends anywhere from 250 to 400 -- just keep an eye on 'em. I usually cube the point into approx. 1 inch cubes then "roast" them with fairly heavy sauce applied until they are tender and moist.
Hub
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You can do burnt ends anywhere from 250 to 400 -- just keep an eye on 'em. I usually cube the point into approx. 1 inch cubes then "roast" them with fairly heavy sauce applied until they are tender and moist.
Hub
Thank you, I think I procrastinated to long and I think that brisket will have to wait until another day. I just don't want to be sitting outside at midnight tonight waiting for it to get to 195° F :)
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So If I follow these instructions can I expect cooking time to be 1-1/2 to 2 hours per pound at 250° F.? Yes that same brisket just came out of the deep freeze ;)
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At 250 (with the occasional 20 degree fluctuation up or down), I normally am in the 1 to 1.5 hour /lb range. I don't tend to get into the 1.5 to 2 hour range unless I am running 225 or lower.
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At 250 (with the occasional 20 degree fluctuation up or down), I normally am in the 1 to 1.5 hour /lb range. I don't tend to get into the 1.5 to 2 hour range unless I am running 225 or lower.
Thanks Billy, I have watched a few YouTube videos since my initial question and you sound right in tune with most videos. I have read so many recipes with conflicting times I chose not to make the brisket today. I am getting up bright and early and putting that bad boy on the primo in the morning.
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It is still better to give yourself extra time and FTC if you need to hold it than to wait for meat to finish. Brisket holds very well.
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It is still better to give yourself extra time and FTC if you need to hold it than to wait for meat to finish. Brisket holds very well.
I have been contemplating an overnight cook but that is against my better judgment, I have the new maverick that would alert me of high temps but I don't even hear the phone ring when sound asleep and its 2 feet from my ear :) So.... Tomorrow morning hopefully on at 4 AM.. Thanks for the tips
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I have not cooked enough brisket yet so I come here and see whats being discussed when I do. Today I started a tip that I have saved from a previous hamburger batch.
It is at 165 right now so I will foil it and hope its not to late!
Thanks for any and all "how to" posts. I like to see what others do and have integrated several ideas together over the years to reach a method I like myself.
I must go tent now...
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Hub,
Roughly how many hours at 220-235 to get the IT to 190?
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Hub,
Roughly how many hours at 220-235 to get the IT to 190?
Unfortunately, this is a bit like asking how many angels can dance on the head of a pin ;)
The BIG problem with briskets is that no two are ever the same! Even from the same butcher or critter. Any contest cook will tell you they are the most fickle of meats. Several have given their "rules of thumb" and I won't dispute them. About all I can say is give yourself plenty of time and plan on a ten degree rise after cooking. So, if you're want 190, pull the chunk at 180 and FTC or cambro it until serving time. Tuffy Stone once told me that "over beats under" so if you overcook it a bit, that's better than having it come out tough. Sorry, but I don't have a set cooking time for brisket -- I just go for an IT and then manage it from there ::)
Hub
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Nice write up!