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13.12.2014 admin
Vegan "burger" made with bulgar wheat, oats, quinoa, roasted corn, roasted peppers and black beans. Welcome to this exciting edition of the smoking meat newsletter where I will be going into extensive details about smoking brisket and then going on to make delicious burnt ends from the point end of the brisket. Believe it or not, this is a portion of the brisket that was at one time considered to be scrap and was thrown out or given away but has since become quite the delicacy and with good reason. When done up right, they are amazingly tender and with my rub and sauce and smoked to perfection, they are tasty beyond belief. My rub is not only great on ribs and all pork, but it is absolutely amazing on poultry, beef, fish, seafood and even vegetables like corn! When choosing a brisket, I tend to go for the ones in the 10-12 pound range that are untrimmed (usually labeled “Packer Brisket). While it is nice to buy top quality meat, including briskets, that carry the prime or wagyu label, true barbecue is about being able to take the lower quality pieces of meat and turning them into something really wonderful using fire, smoke and seasonings. Briskets are usually relatively flat on one end (the flat) and thicker at the other end (the point). The flat is great for slicing but the point has more fat, takes longer to render out and is separated from the flat by a thick layer of fat.
Some folks recently have been claiming that the secret to a really juicy brisket is to put the brisket in the smoker with ALL of the fat intact and I wanted to try it and see if it really made a huge difference over my usual method.
It is very important that the brisket flat be sliced across the grain once it’s finished cooking.
To make the rub stick to the meat you can use mustard or almost anything wet for that matter. With large briskets being a bit cumbersome to move around, I decided to smoke it on a Bradley rack to make it really easy to get into and out of the smoker. If you are using a wood or charcoal smoker then I recommend that you get it going first then, while it is coming up to temperature, you can season the brisket and get it ready. Leave the smoker set on High for about 5 minutes to heat the metal up and get the chips going.
The High heat helps to get the wood chips to smoking, heats the water so it will start producing steam and heats the metal walls of the smoker so it will hold a steady temperature. While the smoker is still set on High, get the Bradley rack with the brisket and place it on one of the grates then quickly shut the door.
Once you see and smell the smoke coming out of the chimney, you can turn the heat down to a more medium setting or whatever is required to maintain your goal temperature. Sit back and relax for about 5 hours making sure to keep the smoke going by adding chips when the smoke stops and adding more water if it needs it. Sometimes I leave the brisket on the grate the entire time, and other times I place it in a pan for the entire time. You could also just wrap it in foil if you don’t have a pan but I have found that the foil pans work so much better and they prevent LEAKS! When the brisket hits 150 degrees as measured in the flat end of the brisket (not the point), place it fat side down in the foil pan, pour a can of beef broth down in the pan around the brisket making sure you don’t disturb the rub on the meaty side then cover it with foil.
By placing the brisket in the pan and covering it with foil, it seems to cook faster, and the stall is so much less than it would be otherwise.
The stall is what we call that period of time where large cuts such as brisket and pork shoulder seem to get stuck and stop cooking. Going forward, just keep maintaining your smoker at 250 degrees as we did in the beginning but you do not need to continue adding wood chips since the foil will prevent the smoke from flavoring the meat anyway. Continue keeping the water pan full of water since it acts as a heat sink as well as a means of blocking direct heat from below. Once it reaches the finished temperature, remove the pan from the smoker, and let it sit with the foil just partially covering or tented over the brisket for about 30 minutes to let the meat rest. If you have plenty of time and want to further tenderize the meat, you can pour off some of the juices then quickly re-cover the meat with foil, wrap the pan in a thick towel and place it in an empty ice cooler for an hour or two.

Once the brisket has rested, remove it from the pan and set it on a cutting board fat side down. Once you’re done being proud of yourself, use a long, sharp knife and separate the flat end from the point end. This is what you’ve been waiting for and all of the previous steps are necessary to get us to this point. The point end has a layer of fat that runs along the bottom of it and another thick layer through the center. The point can now be cut into 1 inch cubes on the cutting board and placed into a foil pan. Mix about a cup of my sauce into the cubed brisket pieces (more or less depending on how many burnt ends you have and they shouldn’t be overly saucy in my opinion) then place the uncovered pan in the smoker at 250 degrees for about 2 hours for more smoke, more fat rendering and a little char around the edges.
Place the pan on the grill over high heat stirring them every 5 minutes or so making sure the bottom gets to char a little but not burn. Once they are almost done, mix in about 1 cup of my barbecue sauce (depending on how many burnt ends you have. Continue cooking and stirring until they are perfectly done to your liking and the color is right.
I kept good notes on how the temperature of the brisket moved over time and I thought you might find it interesting to see how the foil almost completely eliminated the stall.
I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! Smoked Lamb Shoulder Chops - You are going to love these smoked lamb shoulder chops this Easter for their amazing flavor..
Smoked Sirloin Shish Kabobs - Smoked sirloin shish kabobs are tender morsels of marinated sirloin steak threaded onto a skewer with other delicious and colorful vegetables. Jeff, I am getting ready to buy a smoker but I can't decide on which one to get, the Bradley or the Masterbuilt 40 inch. Randy, both smokers are good units however, a downside to the Bradley is that it takes a while to heat up and recover when the outside temperatures are low and you have to use proprietary wood pucks to create smoke. The Masterbuilt is not quite as hands off so you will be adding wood chips fairly often however, it does seem to do better that the Bradley in cold weather. The decision should be made based on whether you plan to cook a lot in cold weather and just how hand’s off you want it to be. I got a nice brisket from the butcher yesterday and have it sitting in the fridge with a mustard and rub coating wrapped in plastic wrap.
I also defrosted some wild boar chops from last year's hunt with a mustard and rub coating; but a different rub than the brisket. I'm firing up the WSM tomorrow morning and will be using some applewood chunks, apple cider in the wet pan and a cider spray every hour. The boar chops will go in for about 2-2.5 hours and also basted with the apple cider to an internal of 160. Also, I'm using a Maverick dual probe to use to monitor the temp and will use the probe to test for tenderness. I generally check after 4 hours and see how it looks, kind depends on how thick you put on the mustard and seasonings. My new WSM 18 has a temp port so I can use one of the probes to monitor the temp of the smoker. I wait for an hour or two for the first spray & I stop spraying an hour before I take it off to let the bark harden a little.
I like to run my WSM right at 250 degrees, which in my opinion is perfect for brisket or pork butts. I just prepped a pork butt (boston) a few minutes ago and it is "resting" in the fridge with some kosher salt on it.

Around our house, holidays are a time for outdoor cooking, spending time outdoors with friends and family and just having a great time relaxing and taking some time away from the usual busy schedule that life throws at us most of the time. With the thick fat cap on one side, it made no sense to put seasoning on that side for now so I just put my rub on the meat side. To make this easy, look at the grain direction before you season the meat and slice a corner off of the brisket perpendicular to the grain direction as a marker. I placed mine on the grate that was closes to the door thermometer so I would be getting accurate temperature readings at grate level. I usually recommend 225 all the way through for brisket but in this experiment, I am getting a little wild and crazy and taking it to 250 degrees in hopes of getting this thing done a little faster than usual. Adding cold water will steal some of your Btu’s initially to heat the water and your temperature will drop.
I have developed a hybrid of that process in hopes of getting the best of both worlds by smoking it directly on the grates until it hits about 150 degrees then transferring it to a pan covered with foil for the remaining time. I prefer 200 degrees but if you want to check it for fork tenderness at 195, feel free to do so.
Fill in any remaining space in the cooler with more towels, blankets, pillows or whatever you can find to insulate it and help it to hold it’s heat. The pan will be full of juices consisting of rendered fat, beef broth and other meat juices.
Some separate the meat horizontally but I like to just cut it in half then it’s easier to work with.
I like to run a long, sharp knife horizontally through the center of the point separating the top half from the bottom half.
Add a good sprinkle of the rub about every 15 minutes or so until they start to darken to your liking. Once in the foil at 11:45 it had a small recovery time but then it climbed at a pretty steep pitch all the way up to 180 degrees where it slowed down just a little but still stayed steady. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. I buy the pucks on Amazon in all flavors and I enjoy being able to sleep a little while it cooks and smokes the food so these are not real issues for me. I have had stalls that lasted up to 4 hours or more and eventually it will start climbing up again. But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. You didn't mention the weight or size of your brisket, but the bigger they are, the longer they take at lower temps. The grates were clean and ready to go so all I had to do was turn on the propane and light the burner. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year!
Safeway and Albertson’s had either really thin briskets or ones that just didn't look good.
Cash and Carry had full briskets and at that, they had thick fat caps and the flat part was thin on meat.

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