Smoked brisket & pulled pork Barbecue BBQ

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Barbecue Beef Brisket - Crockpot Method

This is an easy and quick version of Texas Barbecue Beef Brisket. All the preparation is done in a Crockpot. The brisket is marinated and refrigerated for several hours or overnight in the liner of the Crockpot. It will cook on either Auto, high or low settings and needs no watching. Great to fix in the morning and serve that evening. You can find the full recipe here: maryahearn.com

The Real Truth About Cooking Great Barbeque Brisket

A barbecue brisket cooked by a skillful barbecue chef is a tasty treat. Have you ever tried to barbecue a brisket? If you are like most folks you know it's troublesome to try and do well. It is nothing worse than trying to chew a tough brisket. When you know the principles to cooking brisket you'll notice that's not that difficult. Follow the principles below and you'll be cooking fantastic brisket that everyone will love.

Barbecue brisket originated in Texas most likely is the results of all the beef that's grown in the state. Brisket is tough. It is the cut of meat now just behind the foreshank. It has a boat load of connective tissue that's filled with collagen.

The great issue about brisket is that It is filled with flavor. Which means that It is good for low and slow barbecue cooking. Let's get to the steps.

1. 1st thing you want to try and do to clean the brisket and pat it dry.

2. The subsequent issue you want to try and do is to trim the fat. Now some brisket cooks wish to trim most of the fat from the meat but I like to leave some fat on the brisket as a result of that enables for self basting and it adds flavor.

3. The subsequent thing you would like to try and do is to season your brisket. Seasoning is a terribly serious step if not the foremost vital step. You'll use a mix of spices to make good brisket. The spices I'd use include onion powder, black pepper, garlic powder, paprika (sweet or smoked or both), salt, sugar, thyme, cumin and cayenne. There are lots of good brisket rubs on the market.

4. The subsequent step is to marinate. To marinate, use the rub in the previous step to cover the meat. Be generous in the amount used. A sensible trick to use is to rub the meat with olive oil before putting the spice rub on. Place the meat in an exceedingly plastic container or plastic bag and refrigerate overnight.

5. The subsequent step is to barbecue the meat. A real barbecue cook will use a sensible dose of wood smoke to urge that real barbecue flavor. Prep your smoker and obtain the temperature to about 225°F. At this temperature the meat will take about nine-twelve hours. Have a few water soaked wood chunks ready to place on a fire.

6. Put the meat in the smoker and Put a few wood chunks on the recent coals. I wish to use Hickory wood chunks for brisket. you would like the brisket to smoke for about two hours or until the meat reaches about one hundred forty°F. At now wrap the brisket in foil and place back in the smoker.

7. You would like the brisket to cook until the inner temperature reaches about a hundred ninety°F.

8. Take the brisket out of the smoker at now and let it rest for about 20 minutes. At this temperature of the meat should be terribly tender and pull apart very easily.

9. If you follow these steps you ought to have pretty enjoyable brisket when done.

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!

Beef Brisket Recipe : Beef Brisket Recipe: Add Seasonings

Seasoning for a beef brisket recipe include salt, barbeque sauce and brown sugar. Discover how to season beef briskets with expert tips from the owner of a BBQ restaurant in this free video about how to cook beef brisket. Expert: Tony Jorgenson Bio: Tony Jorgenson has been the owner of the two Utah locations of Rib City Grill for almost two years. Filmmaker: joseph wilkins

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