My Specialty, Beef Brisket


It’s Christmas Eve and my best friends are having their Christmas Eve party.  I am cooking up 2 beef briskets for the party.  Here is how I do my briskets.  The most important thing when it comes to having an outstanding brisket starts with the quality of the meat.  It is absolutely necessary to use an untrimmed, Prime Grade beef brisket.  The thickness of the fat varies but ultimately you want it to be about 1/4 of an inch thick.  When preparing the brisket I start the night before.   Rub the brisket down with olive oil.  Massage the oil into every portion of the meat including the fat so that it covers the brisket.  Then take lots of kosher salt and sprinkle all over the brisket.   Next take your rub and massage all over the brisket.  There are many rubs out there but my choice is one made by Stubs.   Wrap the brisket tightly in foil and place it in the refridgerator overnight.  Now the next very important step is to prepare your smoker.  With there being many types of smokers the one thing that is the same and must be done is to get your temperature set at approximately 225 degrees.  Once you have your temperature set you place the brisket in the smoker fat side up.  You never flip the brisket, it needs to stay fat side up the entire time.   The total cooking time will vary based on the size of your brisket but approximately 10 to 12 hours is how long I find it takes to be done with the best texture and tendernous.  During the cooking time I actually use wood chips for only about an hour.  If you smoke with chips too much the brisket will be over smoked.   Take the chips of your choice, soak them in water and place them in the smoker for about 1 hour.  This will give it a perfect smoke ring.  The last step is very important which is the resting.  I wrap the brisket in foil for the last hour of cooking.  Then remove the brisket and let it sit in the foil for at least an hour before slicing.   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.  Merry Christmas and Cheers !!

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