June 21, 2009
Heath's Secret Brisket Recipe (How to Cook Brisket)
We have a lot of folks ask us via email, twitter, or at food shows how to cook brisket. Heath, with his Kansas City roots, is excellent at making brisket - here's his secret BBQ brisket recipe:
Heath's Secret Brisket Recipe
1 7 lb brisket
2 tablespoons Extra Virgin Olive Oil
4-6 tablespoons Pork Barrel BBQ’s All American Spice Rub
6 cans of beer
1 aluminum drip pan
5 chunks of hickory wood
3 chunks of oak wood
1 Bag of Lump Hardwood Charcoal
Get your BBQ smoker’s temperature up to 225-250 degrees. When lighting your coals, be sure to only use lump hardwood and always start with a chimney starter. If you are using a BBQ grill, you can still smoke! Just place the coals in a pile on one side of the grill, and plan to place the meat on the other side.
While smoker gets to temperature rub 1 tablespoon of olive oil on the first side of your meat and then rub 2-3 tablespoons of Pork Barrel BBQ’s All American Spice Rub into the meat. Repeat on opposite side. Allow meat to rest with rub on it for at least 30 minutes (this can be done ahead of time and placed in the refrigerator for up to 24 hours).
Place your drip pan into the smoker and pour the beer into it directly under where the meat will be sitting on the BBQ grill grate. If using a grill, simply put your beer into a disposable aluminum pan and place under your pork. Since we are both from Missouri, we always grill with (and drink!) Bud Light!
Here you can see our perfect foam - ready to make some great BBQ brisket!
Place the wood chunks onto the hot coals in your smoker and then place the grill grate in the smoker. Place your meat directly above the drip pan and close your BBQ smoker. If cooking in a smoker, I just mix the wood into the coals, but if I'm cooking on a BBQ grill, I soak the wood for 30 minutes to allow it to have a longer smoke (you can't go wrong either way!).
Make sure the temperature remains in the 225-250 degree range throughout the smoking process. Every couple of hours make sure you have enough fuel on your fire to maintain the desired smoker temperature. A brisket should remain in the smoker for 7-9 hours.
And here's what it looks like when its done! The internal temperature (always use a meat thermometer) should reach 175 degrees F - be sure to wrap it in foil immediately after cooking and let it rest for at least 30 minutes (its temp will rise to 185 degrees F) - this is one of the keys to juicy brisket!
Once its had a chance to rest, slice the brisket with a good knife - BE SURE to cut against the grain!
I serve on with a slice of white bread and some sauce - enjoy!!
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ReplyDeleteI think I've eaten more of your FANTASTIC RUB via hand shaker to open mouth than I have my meats! Thanks fo rht epost and your smoker looks a lot like my new BBQ PRO that's still a virgin....
ReplyDeleteJust looking at the pictures of your brisket has my tummy ready for action. The beer is a great idea as it acts as a tenderizing agent. It's something magical about taking a cut of meat like the brisket and turning into a fine gourmet meal. Great Job!
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Very well said Al!
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