Brisket

What is a brisket?

Brisket is the breast or chest muscle and most often ends up as corned beef. It can be purchased whole (usually in the bag) or divided into two parts sold at different prices. The “Flat Cut” will be priced higher, since it consists of one solid flat muscle with a minimum of fat. The “Point Cut” has more fat and connective tissue and is priced lower. If you get the whole brisket, you will have to separate the two parts, and trim fat (ask your butcher to do this for you). Brisket needs to be cooked for several hours with moist heat to make it tender. Our friends at the Texas Beef Council share this information; additional directions are available for smoking a brisket in an indirect smoker or a water smoker (contact IBIC).

How to Smoke a Brisket with Success

Smoked barbecue beef brisket is a popular barbecue meat in the south, and is also one of the meats judged in the Kansas City Barbecue Society Competitions that are held around Iowa and the U.S. For more information about the KCBS Barbecue competitions, contact Iowa BBQ Society, Lew Miller, Box 495, Marshalltown, Iowa 50158.
 

Texas Barbecued Beef Brisket (on a gas grill)

1 brisket, 10-12 pounds

1. Trim brisket of excess fat (leave about 1/4” cover). Rub brisket thoroughly with Brisket Seasoning mixture and set aside.

2. Preheat entire gas grill. To obtain a smoky flavor, use a mix of mesquite and hickory wood chips according to your gas grill directions. 

3. Shut off one side of the grill. Use indirect heat. (Which means placing the brisket on the opposite side of the grill from the heat, making sure that it is not above any part of the fire.) Turn the heated side down to low and close the cover. 

4. Grill for about 2-1/2 to 3 hours, or until the internal temperature reaches 140º F. Apply the “mop” to the brisket (with a brush) occasionally during the cooking period. 

5. Remove the brisket from the grill, cover with favorite barbecue sauce, and wrap tightly in heavy foil. Return to the grill (unheated side) and cook for another 2-1/2 to 3 hours or until the internal temperature is about 200 – 210º F. Rotate the package so that all sides are close to the hot side of the grill for even time periods.

6. Remove the meat from the fire and let rest in the foil for 30 minutes to one hour. 

7. Unwrap and slice across the grain.