Brisket is considered one of the toughest pieces of meat to master. It comes from the least tender part of a cow, the fore shank, and contains muscles as well as fat. The best way to cook brisket is slowly in a smoky, moist environment, such as a barbecue pit or smoker.
Step 1
Choose your brisket. There are two different cuts of brisket to choose from -- the flat cut and the whole cut. The flat cut comes from the leaner part of the cow. Although it comes from the least fatty part of the cow, it may also come with pieces of tough tissue as well as random fat deposits. The whole cut comes from the more muscular part of the cow. It features two muscles that are separated by a layer of fat. The larger the layer of fat the more flavor in the meat.
Step 2
Season the brisket. Use store-bought beef marinades, sauces or dry rubs or create a marinade from scratch using various ingredients such as barbecue sauce, garlic, salt, pepper, herbs, spices and olive oil. Slather the meat with the marinade, sauce or dry rub using either your fingers or a basting brush, depending on which one you choose. Let the marinade, sauce and/or dry rub absorb into the meat prior to cooking.
Step 3
Fire up the pit. Whether you choose to use a smoker or barbecue pit, set the temperature so that it reaches 235 degrees. Instead of charcoal, use pieces of wood to create the environment needed in order to smoke the brisket. Choose from various types of wood including regular firewood as well as treated wood such as apple, maple or pecan-treated wood planks. Place a small metal can filled with wood chips beneath the grates of the grill or attach a smoker box to your barbedue pit. The smoker box device burns wood chips and transfers the smoke into the grill.
Step 4
Smoke the brisket. Place the meat in the smoker or barbecue pit. Allow it to cook for one hour for every pound. Resist the urge to check up on the meat. Each time you open and close the pit, it will dilute the much-needed moist and smoky cooking environment. Once the brisket has been smoked, remove it from the pit and wrap it up with tin foil. Place the brisket in a cool, dry place for two to three hours. This will help make the brisket juicy. When it's time to serve the brisket, warm it up in an oven set at 275 degrees for five to seven minutes, then cut in thin slices going against the grain.
Things You'll Need
- Brisket
- Barbecue pit or smoker
- Wood
