Notice the title? You’re probably wondering why there is the caveat of having “Method 1” next to how to barbecue brisket. The reason for this is simple; there are numerous ways to barbecue brisket and, for some, these ways are rooted in decades of tradition. So, in providing everyone with several different methods, you can explore the complex and seemingly sacred world of barbecuing brisket. We’re not here to pick favorites, just to provide you with excellent information!
For our first method, we will go the straight forward route. Ready? First off, you will want to place your beef brisket, fat side up, into a disposable foil pan (this will help to collect juices that emanate from the brisket while it’s smoking). Next, you will need to apply your spices, or if you have a particular rub you utilize specifically for beef, now’s the time to apply it to the brisket.
The next part does involve a smoker. You will need to cook the brisket on a smoker for a minimum of four to five hours, dependent upon the size of the brisket itself. The reason for placing the brisket in the disposable foil fat side up is that the fat will begin to sizzle and will run downward onto the lower section of the brisket. While this is occurring, the spices or rub you’ve applied to the top surface will also run down and coat the brisket.
Once the internal temperature of your brisket has reached at least 160°F, remove the brisket from the foil pan and double-wrap it in aluminum foil (this will help seal in moisture that would potentially be lost otherwise). Now place the brisket back into the smoker. When you’re brisket reaches 195°F in the thickest part of the meat, remove it from the smoker but keep it wrapped tightly within the aluminum foil. By doing this, you’re ensuring that the juices within the brisket don’t evaporate as the meat will continue to cook inside the aluminum foil for up to two hours!
The next part, for the sake of deliciousness, is extremely important. Very carefully remove the aluminum foil from the brisket as to avoid spilling any of the precious juices contained within (you’ll need these later, so pour them into a serving bowl). Double check the internal temperature of your brisket to ensure it is cooked thoroughly enough, then it’s time to begin carving this scrumptious piece of beef.
Locate the direction that the grain runs on the brisket. Determining this may necessitate slicing a bit of the top fat layer off to get a good look. Remember, always cut against the grain when you’re trying to achieve a tenderer piece of meat. Slice the brisket into thin pieces, against the grain, and then use the remaining juices from your serving bowl and pour them over the thinly sliced brisket. Serve and enjoy!
Remember, this is only the first method of barbecuing brisket! We will have a few more methods that will more than likely differ from a little to a lot. For all your barbecuing questions, The Market is here to help. Contact us anytime at +966.13.845.6798 and we will be more than happy to answer any and all your questions. We look forward to hearing from you and happy grilling!
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