The smell or taste of a smoked brisket is incomparable.It's worth the time and attention to please your guests with this backyard barbecue treat.Prepare meat for smoking and serve it up to your guests, learn how to choose meat, and smoke it like an expert.
Step 1: You can buy a fresh piece of meat.
Start with the freshest piece of meat you can find, since you are taking the trouble to smoke a brisket.A piece of meat should be red.It should be tender and soft.Make sure it has a clean smell.If you buy a piece of meat, make sure it's not frozen.A less tender finished product is made from frozen brisket.The brisket needs to be lifted.Either it has been frozen or it is no longer fresh.
Step 2: It's important to make sure the brisket is good.
The fat in the Briskets makes them fall apart tender.A piece of meat with a white layer of fat at the tip of the brisket is a good choice.The flat section is the only part of the meat that isn't fat.The fat should be white.The meat may have been frozen or not fresh.
Step 3: The right size is decided.
A large party will benefit from a large amount of meat.If you go below 8 pounds, you may cook too quickly.After staying in the smoker for a long time, larger briskets become tough.
Step 4: You should start the night before.
To tenderize the brisket, it has to be in the refrigerator overnight.It will not be as good if you don't take this step.
Step 5: You should trim the fat.
The brisket won't cook as evenly if the fat cap is too thick.To make sure the smoke can get to the meat, trim it back to 4 inch.
Step 6: You can use a rub or a marinade.
A rub is a mixture of dry spices that are rubbed into the meat.If you want to make your own rub, you can either buy pre-mixed spices or use your favorite seasonings.Put the seasonings in a bowl.If you want the meat to have a barbecue taste, add brown sugar.Rub the mixture of meat on it.You can either buy pre-mixed oils and spices or make your own using them.Put the mixture in a bowl.Make sure the meat is covered on all sides by placing it in a large baking dish.
Step 7: The brisket should be refrigerated overnight.
If you're using a rub or a marinade, cover the baking dish with plastic wrap.If you want to tenderize the brisket overnight, place it in the refrigerator.
Step 8: Before cooking, let the meat come to room temperature.
The time to cook the meat is a few hours after it is removed from the refrigerator.When you place the brisket in the smoker, this helps it cook faster.
Step 9: The smoker or grill needs to be ready.
Smokers cook meat slowly with indirect heat, allowing the fat from the meat to spread through the tissue, making it tender and delicious.If you don't have a smoker, you can achieve this effect using a grill.If you want to use the indirect heat method of cooking on a grill, push all the coals to one side and cook on the other side of the gas grill.Place hardwood chips that are soaking in water over the fire.The smoke that flavors the meat keeps it from drying out.Add a drip pan below where the meat will sit, since a fair amount of fat will trickle off while it cooks.
Step 10: Place the meat on a grill.
Don't put it over the heat.Allow it to smoke for 1 hour and 15 minutes for every pound of meat, rotating it 180 degrees in the middle of the cooking cycle.When you aren't rotating the smoker, keep the lid on it.The closer to 200 the better.It's a good idea to keep the meat moist while it cooks.Since smoke gets released every time you open the lid, Baste no more than once an hour.
Step 11: When the smoker is done cooking, remove the brisket from it.
The internal temperature of the brisket is 180 degrees.Remove it from the smoker and place it on a plate as the temperature rises.
Step 12: Cut the meat against the grain.
The meat stays tender and doesn't fall apart.As you like, slice the meat as thin or as thick as you please.
Step 13: The meat should be served.
You can serve it on sandwich buns with barbecue sauce.