APPLE WOOD FOR BRISKET RECIPES

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BEGINNER BRISKET | RED MEAT RECIPES | WEBER GRILLS



Beginner Brisket | Red Meat Recipes | Weber Grills image

Beginner Brisket

Provided by Jamie Purviance

Categories     Red Meat

Total Time 12 hours 30 minutes

Prep Time 30 minutes

Cook Time 12 hours

Yield 10 servings

Number Of Ingredients 5

12 pounds/5.5 kilograms 1 each untrimmed whole beef brisket, including both flat and point sections
¼ cup/70 grams salt
¼ cup/25 grams coarsely ground black pepper
2 cups/475 milliliters favorite barbecue sauce
10 hamburger buns, split

Steps:

  • Using a very sharp knife, trim the fat on the fatty side of the brisket so it is a scant 1/4 inch thick, making sure it is no thinner than that. On the meatier side, remove the web-like membrane so the coarsely grained meat underneath is visible. Make sure to cut away and discard any hard clumps of fat on both sides of the brisket.
  • In a small bowl stir together the salt and pepper. Coat the entire surface of the brisket evenly with the seasoning. Put the brisket on a plate and refrigerate until ready to smoke (you can do this up to 12 hours in advance).
  • Prepare the water smoker for indirect cooking over very low heat (200° to 250°F). Brush the top cooking grate clean.
  • Spray the brisket on both sides with water to wet the surface. Add 3 or 4 large mesquite and/or oak chunks to the smoker. When smoke appears, place the brisket, fat side down, on the top cooking grate, and cook over indirect very low heat, with the lid closed, until a nice dark crust forms on the surface, about 4 to 5 hours, adding the remaining wood chunks to the smoker after the first hour. The surface color of the brisket is important as it indicates you have created a good “bark” and the brisket will no longer absorb much smoke. While color is the primary indication, you should also check the internal temperature of the brisket with an instant-read thermometer inserted in the thickest part; it should register between 150° and 160°F.
  • Remove the brisket from the smoker and spray it again on both sides with water. Spray a large sheet of parchment paper with water to dampen it, then wrap the brisket in the parchment, covering it completely. Now wrap the brisket in heavy-duty aluminum foil, again enclosing it completely.
  • Place the wrapped brisket, fat side down, on the top cooking grate and continue cooking over indirect very low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the brisket registers 200° to 203°F and the meat is so tender than when you press it with your fingers through the foil it feels like a giant marshmallow, 5 to 7 hours or longer. Tenderness is a more important indicator of doneness than temperature, as timing can vary according to the beef breed and characteristics of the meat.
  • Transfer the brisket, still wrapped in parchment and foil, to a dry, insulated cooler, close the lid, and let the meat rest for 2 to 4 hours.
  • Unwrap the brisket and place it on a cutting board, being careful to keep the precious juices trapped in the wrappings. Pour the barbecue sauce into a medium saucepan and warm over medium heat on the stove until hot, about 5 minutes.
  • While the sauce heats, cut the brisket across the grain into thin slices. Serve the slices with as much or as little of the sauce as you like. You can either drizzle the reserved meat juices over the slices or add them to the sauce. If the meat from the flat portion of the brisket is a little dry, coarsely chop it and mix it with as much sauce as you like.
  • Serve the brisket warm on the buns.

Nutrition Facts : Calories calories

PASTRAMI-RUBBED BRISKET RECIPE | MICHAEL SYMON | FOOD NETWORK



Pastrami-Rubbed Brisket Recipe | Michael Symon | Food Network image

Provided by Michael Symon : Food Network

Categories     main-dish

Total Time 115 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 10

One 12- to 15-pound whole brisket
1/2 cup coriander seeds, cracked 
1/2 cup coarsely cracked black pepper 
1/4 cup kosher salt 
1/4 cup mustard seeds, cracked 
2 teaspoons chili flakes 
1 teaspoon ground sumac 
1 cup apple cider 
1/4 cup Worcestershire sauce 
1/4 cup yellow or brown mustard 

Steps:

  • Set up your grill for indirect heat by building the coals on one side only. Allow the temperature to reach 225 to 250 degrees F. Alternatively, set up your offset smoker. Build a fire with apple and cherry wood in the firebox and allow the temperature to reach 225 to 250 degrees F and the smoke to begin to run clear.
  • Clean the brisket by trimming the fat cap, creating a fatty and lean side. Trim the fat on the point down to about 1/2 inch. Trim the fat on top of the flat end down to about 1/4 inch. Flip the brisket over and remove any silver skin and sinew from the meat. You will lose around 2 pounds from trimming.
  • Place the fat you have trimmed into a small pan and place on the smoker or grill to render. You will use it later to brush the brisket before wrapping.
  • To make the pastrami spice, add the coriander seeds, black pepper, salt, mustard seeds, chili flakes and sumac to a small bowl and mix to combine. In a spray bottle, combine the apple cider and Worcestershire sauce.
  • Coat the entire brisket with the mustard, then liberally season on all sides with the pastrami spice. Spray it with the apple cider mixture.
  • Place the brisket on the indirect side of the grill with the fat side facing down. If using the smoker, place the brisket with the fattiest part of the brisket pointed towards the fire. Place a thermometer in the fattest part of the brisket, close the lid and cook, misting the brisket every 30 minutes, until it reaches an internal temperature of 165 degrees F, about 6 hours.
  • Brush the brisket with the rendered fat and wrap it in peach butcher paper. Place back onto the indirect heat on the grill or smoker and continue to cook until an internal temperature of 205 degrees is reached, about 3 more hours.
  • Remove from the grill and let rest for at least 1 hour before separating the flat (lean brisket) from the point (fatty brisket). Slice against the grain and serve.

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