Brisket Tips

Updated at: Thu, 17 Aug 2023 00:05:45 GMT

Step 1

Day 1: Remove from freezer to fridge

Step 2

Day 2: Trim it then dry brine 24 hours earlier with salt

Step 3

Day 3: Season with pepper, salt (garlic powder, smoked paprika) or a rub recipe to fully cover the meat. Use mustard or oil to make sure the rub sticks

Step 4

1h charcoal + 5h smoking + 3-5h foil/butchers paper + 1-2h rest in cooler

Step 5

Cook at 275°F with wifi thermometer for 5 hours (or until we reach the color that we like or internal temperature of 160°F)

Step 6

Wrap in butchers paper or foil and put it back in the smoker until it becomes so tender for around 3-5 hours (or when its like butter when we poke it, or when internal temperature is at 185°F becuz it will still rise up to 195°F while resting)

Step 7

Let rest for an hour or two in a warm cooler

Step 8

PS:

Step 9

- Charcoal: Make sure fire is completely lit so that future coals added will lit. For that the we need an air blower and for the charcoal door to be open, so all of this to be done before having placed the meat in the smoker. To control bbqs temperature, open the door of the charcoal to let more air come in and temperature to come up and vice versa. When needed add more coal. If needed also add lit coal to fasten to rising of the temperature. Dont peak on the meat except if we want to add coal

Step 10

- Placement: Fat side should be facing up, and thicker side should be fire side

Step 11

- Cutting: Cut with the brisket knife the thin part first (first cut of the thin part can be cut into cubes as it will have a great bark and smoke area. Also use the thin part slices for burgers and sandwiches as they are drier). Then when we reach the thicker part, we move the brisket 90 degrees and continue cutting (the last slice could ge also thick and cut into cubes as it will have a lot of smoke to and very fatty)

Step 12

- Juices: Keep brisket juices from the wrapping paper/foil as a dip for the steak. Add a whiskey/juice filled dripping pan below the brisket to regulate its temperature and keep it humid. also add aluminum foil underneath to catch all the drips for easier cleaning. Spray the brisket with beer or pineapple juice occasionally (optional)

Step 13

- Wood: Soak the wood chunks (mesquite, hickory or wood) for about 30 mins then let them sit to drain

Step 14

PS:

Step 15

- burger stuffing: caramalize onions and bacon + emmental and cheddar cheese + bbq sauce + toast buns in bacon fat

Step 16

- sandwish stuffing: cucumber + spring onion + mushrooms + emmental and cheddar cheese + sauce (sesame oil, fresh ginger, hoisin) + toast bread in toaster

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