The best beef brisket might seem like a mystery, but it’s really very simple. A great deal of your success with beef brisket relies on the choice of cut, and the amount of fat that is left on the meat. Here’s a step-by-step guide for the best beef brisket you will ever sink your teeth into:
When choosing your cut, be sure to get the undivided and untrimmed cut. Known as the Packer’s Cut, the brisket will consist of both the flat and the point. The fat will still be on, and should be trimmed no more than 1/4 inch above the meat — even 1/3 inch is just fine. The meat should have a rich color, and should be marbled throughout. Marbling is made up of tiny bits of fat, which help keep the beef moist as it cooks, and adds more of a juicy flavor to the finished meal.
To cook the best brisket you have ever tasted, turn to your grill and use indirect heat to cook slow and easy. If you use a rub, apply it thirty minutes before you begin the process. In your smoker, use hickory or mesquite chips for a natural smoke flavor. Create a “mop” of your favorite barbecue sauce and apply it every thirty minutes or so. Slow cook the beef over indirect heat (on the side opposite the heat source) for about two hours.
At that point, smother the brisket in your favorite sauce, wrap it securely in aluminum foil, and put it back on the grill. Turn it and move it from time to time to ensure it cooks evenly. The final temperature should be around 200 degrees. Remember, take your time! Don’t increase the heat – simply increase the minutes. Remember, the key is in the timing.
When the brisket is done, allow it to settle a bit. Pull it from the grill, but leave it in the foil, and let it cool for 30 minutes to an hour. Then open up the beef brisket package and start slicing! The tender brisket should fall right off the fork. Serve it with all the good accompaniments, such as baked beans and cornbread.
