BULLSEYE BARBECUE SAUCE RECIPES

Steps:

• 1. Using a very sharp knife, trim the fat on the fatty side of the brisket so that it is about 5 mm thick, but no less. On the meatier side, remove the web-like membrane so that the coarsely grained meat underneath is visible. Make sure to remove any hard clumps of fat on either side of the brisket.
• 2. Mix the salt and pepper, and then rub the brisket evenly on both sides with the seasoning. Put the brisket in the fridge until you’re ready to cook.
• 3. Prepare the barbecue for indirect cooking at very low heat (110° C). (Refer to our smoking guide for advise on how to set up)
• 4. Spray the brisket on both sides with water to make the surface wet. Add half of the wood chunks to the barbecue. When smoke appears, place the brisket, fat side down, on the top cooking grate, close the lid, and cook over indirect, very low heat until it has a nice dark crust on the surface, i.e. for about 4 hours. After the first hour, add the remaining wood chunks to the barbecue. The surface colour of the meat indicates that you have created a good ‘bark’, and that the brisket will no longer absorb much smoke, so it is time to wrap it up. While colour is the primary indication, you should also check the internal temperature of the meat at this point. It should be somewhere between 65 and 70° C in the thickest part of the meat.
• 5. Remove the brisket from the barbecue, and spray it on both sides with water. Then wrap the brisket in damp baking paper before tightly wrapping it in heavy-duty aluminium foil.
• 6. Place the wrapped brisket, fat side down, on the top grate of the barbecue and continue cooking over indirect very low heat, with the lid closed, until the meat is so tender that when you press it with your fingers through the foil, it feels like a giant marshmallow and the internal temperature is 90–95° C, i.e. for 2 to 4 hours or more (tenderness is a more important indicator of doneness than temperature). The amount of time required will depend on the particular breed of cattle and other characteristics of the meat.
• 7. Transfer the brisket, still wrapped in foil, to a dry, insulated coolbox. Close the lid and let the meat rest for 2 to 4 hours.
• 8. Unwrap the brisket and place it on a cutting board, being careful to keep the precious meat juices in the foil.
• 9. Warm the barbecue sauce over a medium heat on the stove for about 5 minutes. Cut the brisket across the grain into thin slices, and serve with as much or as little sauce as you like. If desired, add the meat juices to the sauce. If the meat from the flat is a little dry, coarsely chop it and mix with as much sauce as you like.
• 10. Serve warm on buns, or with a side of coleslaw or barbecued beans, for a typical Texan treat!

Steps:

• Using a very sharp knife, round off the corners of the brisket. Make sure the brisket has no 90 degree angles. This will help the heat to move aerodynamically across the meat. Trim the fat on the fatty side of the brisket to about 8 mm thick but no less.
• On the meatier side, remove the web-like membrane covering the meat so the coarsely grained meat underneath is visible.
• Remove any hard clumps of fat on either side of the brisket. Note the section shaped like a wedge between the point and flat. Be sure to cut away most of that fat. If you don’t, that fat will never melt (render).
• In a small bowl stir together the pepper and salt. Season the bottom of the brisket first and the fatty side last, making sure you apply the rub evenly on all sides. Refrigerate the brisket until ready to smoke (you can do this up to 12 hours in advance).
• Fill a chimney starter with the required quantity of lit barbecue briquettes and light it. Set up the smoker with the required amount of wood chunks and unlit barbecue briquettes.
• Pour the lit briquettes in the centre of the unlit briquettes. Fill the water pan three-quarters full with water and assemble the smoker. Wait until the temperature of the smoker reaches about 130°C, 20 to 30 minutes. At this point, you will se some light coloured smoke coming out of the vents. Brush the cooking grills clean.
• Place the brisket, fat side up, on the top cooking grill and close the lid. Cook over indirect very low heat, with the lid closed as much as possible.
• Cook 4 to 5 hours. Achieving surface colour indicates a good “bark” has been created and the brisket will no longer absorb much smoke. The temperature in the thickest part of the brisket will be around 65° to 71°C, but colour is the primary indication of a good bark.
• Arrange two sheets of 90 cm long pink butcher’s paper side by side and overlapping. Fill a spray bottle with the vinegar and water and spray the brisket all over. Transfer the brisket, fatty side up, to the centre of the paper. Fold one long side of the paper over the brisket, bring each side in and over, then roll it up until wrapped and sealed (like a burrito).
• Place the wrapped brisket, fat side down, on the top cooking grill over indirect very low heat. Adjust the heat of the smoker as needed to maintain the temperature between 130° and 140°C.
• Cook, with the lid closed, until the meat is so tender that when you press it with your fingers through the paper it feels like a giant marshmallow or sponge. This will probably take 5 to 7 hours more.
• At that point, the internal temperature should be 94° to 96°C in the flat and 98° to 99°C in the point, though tenderness is a more important indicator of doneness. The amount of time depends on the breed of cattle and other characteristics of the meat. A common mistake is taking the brisket off too early.
• Transfer the brisket, still wrapped in the butcher's paper, to a dry, insulated cooler or turned-off oven. Close the cooler or oven and let the meat rest for 2 to 4 hours. Don’t skip this step. It helps loosen the muscles and absorb moisture back into the brisket. The ideal serving temperature of the brisket is 60° to 63°C.
• Unwrap the brisket and set it on a cutting board, being careful to keep the precious meat juices in the butcher's paper. Starting with the flat, cut the brisket across the grain into thin slices.
• The grain runs differently in the point section, so once you get to that portion of the brisket, you’ll need to turn your knife. First, cut the point in half, then slice each portion across the grain. Serve the brisket warm on buns or bread with barbecue sauce, if using.