Final Table Brisket
Final Table Brisket
I make final table at nearly every contest I enter by using this method. Ocasionally I win or place.
First off pick out a brisket that is very flexable. In other words you pick it up and it bends easy. Start fire in pit. I prefer oak. Trim brisket of all exess membrane on lean side. Cut out hard section of fat on lean side up by point. This fat will never render so cut it out. Rince meat well and pat dry with paper towels.
Rub down entire brisket with Worschestire sauce. Then rub in well recipe below.
2 1/2 tablespoons dark brown sugar
1 1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 table spoons Kosher salt
Get the coals right/fire right and at 225 degrees. If you are going to place the brisket directly on the grating put it on fat side down. This will protect the lean from the heat of your fire and keep it from drying out. I cook it at a constant 225 degrees for 50 minutes per pound or an internal tempurature of 185 degrees. Take it off and wrap in towel and place in ice chest with out ice of course for about 1/2 hour. Then remove and slice.
Cooking in this method produces a much desired "bark" on the out side of the meat. The meat will be extreemly juicy and ooohhh so good.
If you insist on cooking with fat side up (which is not neccessary but I can not convince the back yard Q'er of this) I strongly recommend placing meat on a rack inside a large foil type pan. The rack will keep the meat out of the drippings and the pan will protect the meat from the heat of the fire.
Note: I do not advocate wraping brisket in aluminum foil at any time durring the cooking process. The reason is once you wrap it in foil two things happen. Number one you stop the BBQ process and enter into a steaming process. Number two it makes for a washed out tasting brisket. Making it kinda taste like a pot roast. You aint BBQin to make a pot roast. You're BBQin to make good Texas BBQed flavored meat
I got this off of another forum...it is a great recipe