This week is all about the mighty brisket. Many have tried it and not all of them have succeeded, but you can be one of the successful ones if you read this.
Among the BBQ world, brisket has a reputation of being unforgiving, and hard to overcome, but once you figure it out, it has the potential to be one of the best bites of meat you can cook. A full brisket is also called a whole packer.
So on a cow, where does the brisket come from? Great question, silent voice giving me a blog segway, the brisket comes from the chest of the cow and is made up of 2 parts, the point, and the flat. The point is named as such because it comes to a rounded point on one end of the brisket and it flattens out into where the muscle meets the flat. The point is fattier than the flat and is the perfect cut for burnt ends. The flat is exactly as such, its the flat part of the brisket, usually about 1″-1.5″ inches thick and is flat from side to side. This is the best part to get slices from, although you can get slices from the point as well if you wish. The 2 sections are divided by a thick line of fat that is easiest to see when its uncooked.
When trimming a brisket, you will get 1,000 different opinions on what to do, but this is how I do it. I trim off the deckle, or the hard fat, and leave an even layer of fat across the fat cap so it renders evenly. It is also worth saying that rub will not penetrate fat, so I recommend scoring the fat so that the rub can get into the meat on that side, and it will help it render more as well. After evening out and scoring the fat cap, it also helps to square off the flat so it cooks more evenly, but when it comes to cooking for your friends and family, excess trimming is completely up to you.
I believe that beef should be more savory than sweet, so my beef rub that is in development is exactly that with a small kick of heat on the back end. I do like a small amount of sugar because the sugar caramelizes well, and helps give a nice bark. Any smoker can make a good brisket but I found that my Masterbuilt 1050 Gravity Feed Series cooks brisket like a tank. There are typically 2 different methods of smoking, the traditional low and slow, or hot and fast. When it comes to brisket, I like to do what I call medium and moderate. I usually cook at 250 degrees, and I average about an 8 hour cook for a 12 pound brisket, mind you, always cooked to temperature, and not time.
You have mainly 2 preparations when cooking a brisket, you can cook the brisket whole, or you can separate the point and the flat and cook them apart. I typically will separate them because I find it easier, and more parts of the meat are exposed to the rub and smoke. I put a temp probe in each part and throw them on the pit. I really like hickory wood with brisket, and for that matter all cuts of beef, so I always make sure it is always on hand. I will let the pieces cook until they reach 160 internally and then I will put them off to wrap in butcher paper. Butcher paper helps preserve the bark, unlike foil, so it is my go to for brisket. Once the internal temps are about 195, I will start looking for probe tenderness across all parts of the meat. Some briskets can be done 190-200 degrees internally, and I’ve even had them go up to 208 before being done. I always tell people that a brisket will tell you when it is done.
Brisket, like pork butts will always benefit from a longer rest. You can wrap it in a towel and put it in a dry cooler for a few hours, just make sure you open the cooler (burp it) every half hour or so to let the steam out. I like to put it on the counter for a half hour or so to stop the cooking process, then put it in my 170 degree oven to rest it as long as possible. This is great because it always stays at a food safe temperature about 140 degrees.
Brisket is one of my wife’s favorite cuts, and a well made brisket is a great party pleaser. I hope this encourages you to give one a try in the near future, and I want to hear how it goes!
One last thing that is not brisket related. As some of you may have heard from my social media posts, I found out last week that I made the draw for the Rib Cookoff Association World Championships in January 2025! I couldn’t be happier to go and cook with some of the best cooks in the world, and I really look forward to putting my name out there even further. Yes, it was a humble brag, but if I’m honest, I feel its worth it 😉
Don’t forget to check out http://www.lovelyjubblybbq.com for our signature rubs and even more great BBQ products and accessories! Our rubs are also exclusively in store at Ava’s a posh boutique in Watertown, WI if you just can’t wait for shipping!
If you are looking for a Pit Boss pellet grill or other Pit Boss accessories for yourself or someone you love, follow the link below to the Pit Boss website where they have some fantastic deals on some even more fantastic products! As an avid Pit Boss user, I couldn’t be more proud to be an affiliate of Pit Boss Grills and I look forward to growing this partnership over time.
https://pitbossgrills.77jaha.net/zxx49x
As always, keep cookin’ and Lovely Jubbly!
Lovely Jubbly BBQ 