Brisket Success!
It's been a while since I last posted. Things at work have been balls to the wall, and to be honest, I've been posting a bit more at my other blog: http://mulethoughts.blogspot.com. But, I want to assure you that this doesn't mean I haven't been doin' the Cue!
I'm excited to tell you that I have cooked two Briskets in the past two weeks and I can finally say that I have learned how to cook one of the nastiest cuts of meat with consistency!
My methods are pretty simple. I have taken to rubbing the meat the night before it gets cooked, using my Triple Chile Rub and a few other double secret ingredients. The next day I set up my grill using the Minion Method, get the unit between 230-250 and throw the brisket on.
While I'm not "monitoring the grill" (which involves a chair and usually a beer) I make a "sop" for the meat. My sops usually made of some sort of stock, usually chicken because we make stock every time we eat one of our own birds. I also use a tomato product, either ketchup or juice depending on what's available. I add some sweeteners like Karo Syrup or Maple Syrup and some more of those double secret ingredients!
Midway through the day, I begin basting the meat liberally with it about once an hour. This helps add fat to the cooking process, which is particularly good because it seems that most butchers are getting a bit carried away with how much of the fat cap they cut off.
The key to my success has been patience. I've learned that I simply HAVE to wait until the brisket reaches about 195-200 degrees before it gets pulled off the grill and wrapped in foil. BBQ Baron Paul Kirk recommends that your brisket be around 205 degrees when it's done. This temp has worked well for me. My recent successes have all been tender and tasty - and tenderness is awfully hard to come by with this cut of beef.
I'll try to get back into the groove of posting in a bit.
Cheers!
Chris
I'm excited to tell you that I have cooked two Briskets in the past two weeks and I can finally say that I have learned how to cook one of the nastiest cuts of meat with consistency!
My methods are pretty simple. I have taken to rubbing the meat the night before it gets cooked, using my Triple Chile Rub and a few other double secret ingredients. The next day I set up my grill using the Minion Method, get the unit between 230-250 and throw the brisket on.
While I'm not "monitoring the grill" (which involves a chair and usually a beer) I make a "sop" for the meat. My sops usually made of some sort of stock, usually chicken because we make stock every time we eat one of our own birds. I also use a tomato product, either ketchup or juice depending on what's available. I add some sweeteners like Karo Syrup or Maple Syrup and some more of those double secret ingredients!
Midway through the day, I begin basting the meat liberally with it about once an hour. This helps add fat to the cooking process, which is particularly good because it seems that most butchers are getting a bit carried away with how much of the fat cap they cut off.
The key to my success has been patience. I've learned that I simply HAVE to wait until the brisket reaches about 195-200 degrees before it gets pulled off the grill and wrapped in foil. BBQ Baron Paul Kirk recommends that your brisket be around 205 degrees when it's done. This temp has worked well for me. My recent successes have all been tender and tasty - and tenderness is awfully hard to come by with this cut of beef.
I'll try to get back into the groove of posting in a bit.
Cheers!
Chris
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