Monday, October 27, 2008

What's on the Grill #98

Sliced Brisket

Brisket! Bob, much like Zoƫ, likes his meat well pink. Sacrilege to me, and most other healthy meat eaters, but quite normal to a lot of English. Something about funny cows or something...

Anyway, Brisket is one of those things Bob loves. So while on our buy-all-the-meat-you-can-carry trip to Sam's Club, we also picked up a brisket. One of the first things Bob noticed was that our "brisket" looked a lot different than his "brisket". We have already made plans to revisit his butcher store on the Isle of ferret out the differences. Back to matters at hand...

I have blogged about this brisket before. It is a Cooks Illustrated recipe that my friend Dustin passed on to me. Even though CI does a great job in laying out the process, I made a few changes.

Texas Brisket
Adapted, tweaked, and taken from Cooks Illustrated

5-6 pound beef brisket, flat cut

2/3 cup table salt

1/2 cup sugar

1. Cut a crosshatch spaced 1 inch a part in the fat cap. Be sure not to cut into the meat.

2. Brine the brisket: dissolve the salt and sugar into 4 quarts cold water. Submerge the brisket and let sit in the fridge for 2 hours.

3. While the brisket is brining, soak your wood chips, or chunks, for at least an hour. I choose apple wood.

4. Prep your grill. I used the kettle and followed the same minion technique I always use for low and slow. You can find it here.


2 tablespoons sugar
3 tablespoons salt
2 tablespoons ground black pepper

5. This is my favorite part. Remove the brisket from the brine and pat dry. OK, not that part, this part: Mix together your rub ingredients and then "rub" the "rub" all over the brisket. Be sure to get the rub in between the cuts you made on the fat cap.

6. Your coal is to cook the brisket at 250 degrees for approximately 8 hours. With your grill pre-heated and ready, throw a few handful of wood chips on the hot coals. Close the lid. Once the chips start to smoke you are ready to place the brisket.

7. Oil the grate with a folded up paper towel and your tongs. Place the brisket over the drip pan with the thickest side towards the coals and close the hood.

Operation Brisket I

8. If you are using a traditional Weber grate with hinged sides, it doesn't matter how you place your brisket on the grate because you will have heat on both sides. If you are using a modified grate like I am, start with the thickest side towards the heat. At 4 hours rotate the brisket so that the thickest part is away from the heat. This will help to promote even cooking.

Operation Brisket II

8. Remember, on the kettle you will control your heat by use of the vents. I tend to leave the bottom vent half closed and then use only the top vent for any temperature adjusting.

9. About 1 1/2 hours in I will throw on a few more handfuls of wood chips. After that, no more. I will only open the hood once more to turn the brisket and then one last time when it is done. This is where a grill thermometer is really helpful in monitoring the briskets process.

Operation Brisket II

10. The brisket is done when the internal temp reaches 195 degrees. I had to yank mine off at 190 because I was pressed for time. That will happen.

11. Allow the brisket to rest 30 minutes. Mine sat 10. Once again, I was pressed for time. Cut the brisket across the grain into long thing slices. Also, steal some pieces of bark before you walk inside to serve your work. You will be glad you did.

Fat, wonderful fat...


PJay said...

In your rub recipe you call for

2 tablespoons sugar
3 tablespoons sugar

Is one of them a typo? Should the second sugar, be salt?


Mike said...

LOL...yeah thanks, it was a typo. I guess I had salt on the mind.

It should be 2 tablespoons of sugar and 3 of salt.


Cathy - wheresmydamnanswer said...

Looks great - I love Brisket and had it all the time as a kid but never made it on the grill.. You have inspired me to try this one!! Your rub is great as well..

dustin said...

Jealous... I've got to get one more in this year - hard to imagine doing since it's actually snowing outside in central NJ right now. What did you change from CI? Surprisingly, I don't have it memorized.

DocChuck said...

I'm from Texas, have been cooking brisket for 45 years, and thought I was pretty good at it.

But I don't think any of mine ever turned out as perfect as that in your photo.


Mike said...

Cathy - Thanks! I had brisket as a kid...I just wish I could say I liked it! It definitely wasn't grilled like this.

Dustin - Yeah, I would expect to see one from you very soon! Snow? Please don't use those words!

My variation is in the cooking process. CI has you grilling at a higher temp for a shorter period of time. This also have you flip the brisket versus rotating. I like to cook it at 250 for 7-8 hours. 8 ideally. By keeping it lower, I don't have to worry about the meat burning and then having to tent the brisket with foil.

I have been meaning to add some heat to the rub for a little bit of variation. I just love chewing on that grilled fat cap...I could cut it right off the meat and have that for dinner!

Doc - Many thanks, I appreciate it.