It's Brisket time again. Brisket is thawed for this weekend's feast! Hopefully try #2 comes out as good as the first time.
Neal,
This topic has been bounced with many “ideas/opinions”, but I wanted to encourage you with the fact that a brisket is one of the best, and actually very easy to cook.
We’ve (
@Ericrowley18 and TheBBQHQ) been working with Jeremy Yoder, MadScientistBBQ, quite a bit on the topic of briskets. We even produced a video, cooking 6 briskets on different pellet grills as a “Blind Taste Test” last year.
You can see a bunch of videos from us on the topic and have fun. That said, the experts WILL agree on a few principles:
- Aggressive and PROPER trimming IS a key factor. Watch Jeremy and Franklin’s masterclass on that. It’s an art, not a hack-job.
- Rubs can be as simple as “Dalmatian” aka Salt/Pepper.
- No one likes to eat a brisket that tastes like it was in a structure fire (so, don’t get carried away thinking it’s gotta be a piece of smoked fish.
- Pit temps are usually between 225 and 275…not many will argue.
- Wrapping with butcher paper, after the bark is formed, with BEEF TALLOW will really up the game.
- KEY POINT: A BRISKET IS DONE WHEN IT’S DONE! Every expert will tell you that this comes from FEEL, not a specific I.T.!! Yes, between 193-203 is “normally” when you expect this, but the REAL expert’s test is by FEEL; the meat probe will glide in and out “like going through butter”.
- And, YES YES YES, letting a brisket REST is just as important as any other meat. But, with a brisket, this can be even up to 4 hours, if wrapped in a Cambro. Why? Because it’s important for the meat to continue to set up, and lock in…it’s a chemical thing and Jeremy does a good job explaining it; for the tech-headed folks.
Briskets are super forgiving, and most people may not even be critical enough to differentiate a poorly cooked brisket from a truly perfected one. So, not meant to re-ignite a “who’s a better cook” war, but these ARE the principles of the pros.
Hope this helps, plenty more here:
They had good homemade onion rings and excellent hush puppies though. Neither of which I can cook. My very first brisket could kick theirs around the block though. Getting itchy to try attempt number two. I have everything in place except the meat and an excuse to buy it.
