This first post will focus on preparing a brisket for the grill or smoker. That's right, if you don't have a fancy smoker, don't be discouraged! I will show you a method that you can use with your BBQ grill that will both smoke and cook your meat. I will demonstrate that tomorrow, but for now let's talk about the brisket in particular.
A whole packer brisket is quite a sight! Typically, these big hunks of meat weigh in between 10 and 16 pounds, the average being about 14 pounds. So now you are thinking, what am I going to do with all of that meat? Or, can I have it cut into a smaller portion to fit my needs? Well, you can find "cut" briskets, in the 6-8 pound range. I would NOT suggest this. With the smaller portions the meat will not cook the same, it most likely will be tough. Stick with the whole packer brisket. I guess you had just better plan on feeding a crowd or leftovers for a while! Also, corned beef brisket is not the same as a regular brisket. It has been "corned" which is an entirely different style of flavor.
|"silver skin" is visible in this photo (light areas on top)|
Next, lightly coat the oil in vegetable oil, rubbing the oil into the meat. The oil is going to help the meat to absorb the rub, which you are now ready for. In a small bowl mix the following ingredients:
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder
The rest is simple, just sprinkle the rub over the brisket and rub it in. The rub makes about 1/2 a cup, so I like to split it into fourths, a 1/4 cup for each side. Now cover in plastic wrap and place it in the refrigerator for at least 12 hours, but 24 hours if you can. If it sits longer, no problem! It can sit for a couple of days if you like.
And there you go step one, the easy step complete. Now get your rest, you are going to need it when you put this thing in the grill or smoker tomorrow! In the mean time, here are some items you will need in preparation to cook the brisket:
A bag of Mesquite chips
2-aluminum "turkey" sized roasting pans. I use the $2 disposable kind. (if you are using a grill and not a smoker/cooker. If you are using a smoker you will only need 1 pan)
A meat thermometer (digital thermometers are better)
An "oven" thermometer. The thermometers built into your grill are very inaccurate, it is VERY essential that you have a thermometer on the grill close to the meat. Again, digital is preferred, but I get by with the old dial type
That's about it at this point. Check back tomorrow as I explain the method to convert your grill to a smoker, and I will go over the process of cooking your brisket. Don't shy away at this point! Some of this may start to sound like to much work, and maybe you feel like you are going to mess it up. My first brisket using this recipe turned out perfect! Almost all reviews I have heard have said the same thing. You have to give it a try.