A whole brisket weighs anywhere from 18 to 20 lbs. and comes from the chest area of the cow. Because of its size and tough texture, it can be intimidating to cook. However, smoking -- a process in which meats are slowly cooked over wood embers and charcoal -- can impart a smoky flavor while cooking an entire brisket perfectly every time.
Step 1
Toss together the salt, chili powder, sugar, pepper and cumin and rub it into all sides of the brisket. Place the brisket in a bowl or resealable plastic bag and cure it in the refrigerator for up to 8 hours.
Step 2
Place the entire brisket in an aluminum foil pan with the fat side facing up. Cover it and let it rest at room temperature for about 1 hour before cooking.
Step 3
Light your charcoal in your smoker or outdoor grill. Toss in about 1 and ½ cups of wood chips once your briquettes have reduced down to glowing embers. Separate the charcoal and wood chip mixture into two piles.
Step 4
Set a pan of water in between the two piles to catch drippings and keep the air moist.
Step 5
Position your brisket in the center of the grill away from the direct heat and close the lid of your grill or smoker.
Step 6
Turn your brisket once every hour and baste it with pan juices. Replenish water as necessary if it evaporates.
Step 7
Cook until an instant-read thermometer reads about 189 degrees F when inserted into the thickest part of the meat. This can take up to 10 hours.
Step 8
Transfer your brisket to a carving board and allow it to rest for about 15 minutes before cutting it across the grain with a sharp knife or electric knife. Serve immediately.
Tips and Warnings
- Add additional wood and coals to your grill as needed to keep the temperature steady and at about 300 degrees F., suggests Suzanne Martinson in Post-Gazette.com, basting only when you are tending the fire, otherwise you will disrupt the temperature too much and dry out the meat.
- Steven Raichlen, author of "The Barbecue! Bible," warns that you must not trim away the fat on your brisket. A fatless brisket will turn out dry and tough, even if slow cooked in a smoker. For best results, smoke your brisket in a charcoal grill or smoker. An electric grill will not produce enough smoke to properly cook your meat.
Things You'll Need
- Bowl or resealable plastic bag
- 1 tbsp. coarse salt
- 1 tbsp. chili powder
- 2 tsp. sugar
- 1 tsp. freshly ground black pepper
- 1 tsp. ground cumin
- Aluminum foil pan
- Charcoal
- Smoker or outdoor grill
- Wood chips
- Pan of water
- Instant-read thermometer
- Carving board
- Sharp knife or electric knife
References
- "The Barbecue! Bible, 10th Anniversary Edition"; Steven Raichlen; 2008
- Beefitswhatsfordinner.com: Know Your Cuts and How to Cook Them
- Post-gazette.com; Texas Beef Brisket Barbecue; Suzanne Martinson; July 18, 2002
