BBQ Blog

Sunday, August 28, 2005

Certified Angus Brisket:

Up until last winter I had been cooking brisket flats purchased at Sam's Club with mixed results. I've since switched over to whole briskets and have been pleased with the results.

There is a meat market near our house that is happy to order Certified Angus Briskets (CAB) for me as long as I allow a couple days notice. If you are using brisket flats, I would recommend you consider changing to whole briskets. I think you be happy with the results. I know I sure am and our contest results will bear that out.

How to BBQ Brisket

Brisket has become one of my favorite foods to barbecue. A pencil width slice of properly cooked brisket lightly coated with some Blues Hog BBQ Sauce is hard to beat.

I prefer to cook briskets in my Weber Smokey Mountain (WSM). I receive quite a few e-mails asking for help with barbecue brisket and thought I'd share some questions I received today.

Do you cook brisket with direct or indirect heat?

I use indirect heat and cook the brisket slowly at a temperature of 225-250 degrees.

Do you cook with fat cap up or fat cap down?

I begin cooking the brisket fat cap up for the first cooking segment. I don't flip until the brisket reaches 130 degrees or so. That's the point when the bark starts to harden a little bit. Then I flip it to fat side down. I used to skip this part but wanted a little more bark and found that this method will promote more bark formation.

Do you use foil?

I wrap in foil when the internal brisket temp is 165 degrees or if it's been cooking for at least 5 hours. Most of my briskets are completely done in 8 hours or so. I cook to an internal temp of 196-198 degrees and hold them in an Igloo cooler for a few hours to "rest" before slicing.

I hope this helps.

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