Beef Brisket Take 2
Last year (almost a year to the day I find), I posted Smokin’ Chick’s Beef Brisket. I smoked another one recently-my husband says it was the best brisket he’s ever had! He said the same thing last time. I guess I’m 2 for 2 on brisket.
Some people are intimidated by a brisket or any cut of beef that is known to be tough. Low and slow with plenty of moisture is the way to cook those cuts. My brisket was 8.33 pounds. It was smoked on the grill just under 3 1/2 hours, then in the crock pot on low for another 8 or 9 hours. It pulled apart quite easily and was very moist. The rub gave it a nice coating and flavor that required no sauce (but I use sauce anyway). If you don’t want it pulled, make sure you slice the meat against the grain and not with it.
For the rub you will need: allspice, garlic powder, onion powder, ground mustard and ground ginger. Place the brisket over 2 sheets of plastic wrap, layered over each other at right angles. I just sprinkled the spices over both sides of the brisket liberally and rubbed them in. Wrap the brisket tightly and refrigerate overnight or at least 8 hours.
Pull the meat out of the refrigerator about 30 minutes before grill time, to relax the muscle fibers. Prepare the coals and soak the wood you will be using for the smoke. I used apple wood chips (I purchase the wood chips from Lowe’s if I don’t have any oak or cherry wood chunks from the trees on our property).
When the coals are hot, sear each side of the brisket 3-4 minutes to seal in the brisket’s natural moisture. Opposite the coals, on the coal grate, place a foil pan filled with a liquid. For this brisket, I used cranberry juice. Once it is seared, move the brisket to the opposite side, fat side up, add more coals to the main pile and close the lid.
The temperature peaked at 325 degrees F. I had all vents on the lid and the kettle wide open. If the temperature gets above 325, adjust the vents to regulate the temperature. The more open the vents, the more oxygen and air flow gets to the coals. Closing the vents a bit will decrease the oxygen and air flow, thus decreasing the temperature. Once the temperature dropped below 250, I took the brisket off and wrapped it in foil to further cook and then cool.
I was saving the brisket for a later time, so it went in the freezer for a couple of days. I took it out the day before I was putting it in the crock pot to thaw in the refrigerator. For the crock pot, I kept the brisket in the foil, opening it, but forming a bowl from the foil. I poured enough water around the bowl to provide enough moisture for a lengthy time in the crock pot, but not so much it would get into the foil bowl. I did not want to take my brisket for a swim! The brisket slow cooked between 8 and 9 hours.
Until next time, Grill, Baby, Grill!
Posted on June 14, 2013, in Beef, Recipe and tagged Barbecue, Barbecue grill, Beef, Brisket, charcoal, crock pot, grilling, Indirect grilling, Meat, Smoking, wood chunks. Bookmark the permalink. Leave a comment.