Committed Barbecue Beef Brisket

There are a few things in life that I'm really committed too and at the top of that list is really good barbecue. At the top of my barbecue list is really good beef brisket! That said, really good barbecue beef brisket is almost like running a marathon as it is an endurance test. You have to gather all of your ingredients, tools and cooking equipment to get truly prepared for the actually cooking. After that, it's 10 hours of pacing yourself and sticking to a schedule that's going to be low and slow!

Let's start with the meat. Find a good butcher or meat market and develop a relationship with them, ask questions, get their advice and let them know you are serious about what you're doing. A good butcher is willing to offer expert advice and guide you to the best cuts for your barbecue. When you order your brisket, let the butcher know what you're up too and tell the butcher to leave the fat cap on. As you slowly cook your brisket, the fat cap will start to break down and give your brisket moisture and flavor.

Now let's move over to the grill. I've tried making brisket with both gas and charcoal briquettes. For me the decision is easy - go with charcoal as it adds depth of flavor that gas grills can't. Even if you painstakingly add wood chips to the gas grill to get the smoke just right it doesn't do the job. You just have to know how to use your grill or smoker correctly. There are a ton of videos on YouTube for every kind of grill and smoker that is on the market. Spend some time and watch what other people are doing. A little research and preparation will go a long way to make your brisket cook just the way you want it.

Finally, let's talk about the rub, the mop, and the sauce. I told you that barbecue beef brisket was a commitment so always make your own when it comes to these items! Seriously, if you make your own you can get a flavor profile for your beef brisket that will make your guests beg you for more. You'll also get to control how much sugar and salt go into these items. I've included some basic recipes for the rub, mop and sauce below. You should look at these as places to start and add your own ingredients to give them your special signature.

So let's get started.....

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Committed Barbecue Beef Brisket

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***Ingredients***

1 beef brisket 6 to 8 pounds with fat cap on
1 cup or more barbecue rub
3 to 4 cups mop sauce
1/2 cup old fashioned spicy mustard
1/3 cup Worcestershire sauce
1 bag (16 pounds) charcoal briquettes
3 pounds wood chips
Small aluminum pan half filled with water

***Preparation***

Remove beef brisket from butcher paper and turn over so that fat cap side is down. Generously coat both side of the brisket with spicy mustard and Worcestershire sauce. Sprinkle barbecue rub on top of mustard and Worcestershire sauce and gently pat the rub into the brisket. Allow brisket to stand at room temperature for at least 1 to 2 hours before placing brisket on the grill.

While the brisket is standing at room temperature, prepare your grill or smoker. Place about 100 briquettes on one side of the bottom, then place another 20 briquettes in a chimney and light these briquettes, allow them to burn for 20 minutes before adding them to the other briquettes in your grill or smoker. Make sure that the grill or smoker is between 225 to 250 degrees since this is going to be a long and slow process, we'll give the brisket a full ten hours or more to cook.

Place the brisket fat cap side up on the grill or smoker; be sure to place the brisket on the opposite of the charcoal. Place the half filled aluminum pan with water under the brisket. The water pan is going to add moisture to the grill or smoker during the cooking process and help regulate the temperature. Be sure to keep the pan at least half filled during the cooking process. Place a hand-full of wood chips directly on top of the burning charcoal briquettes so that they can begin to slowly burn and smoke.

Allow the brisket to sit on the grill or smoker for 1 hour; then turn every 30 minutes. Using a bbq mop, apply mop sauce to the fat cap side of the brisket for 8 hours. Be sure to check on the charcoal briquettes and wood chips regularly as you'll need to add more of both to maintain the temperature and smoke. It is helpful to have a thermometer on top of the grill or smoker to track and regulate the temperature throughout the cooking process. Again, be sure your water pan is at least half full.

After 8 hours, remove the brisket from the grill or smoker and place it on a large piece of heavy duty aluminum foil. Mop the fat cap side one final time and tightly wrap the brisket. Insert a meat thermometer and return the brisket to the grill or smoker. Let the grill or smoker cool to 150 to 200 degrees and maintain this temperature for another 2 hours while the brisket finishes.

**The brisket should hit an internal temperature of 190 degrees.

Remove the brisket from the grill or smoker and allow the brisket to stand for 5 to 10 minutes before removing the aluminum foil. The brisket should be very tender and will cut easily into thin strips. You shouldn't have to slice against the grain.

Serve with homemade barbecue sauce and cole slaw.

***Mop Ingredients***

1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon finely chopped garlic
1 tablespoon black pepper
2 teaspoons Brad's Barbecue Rub
1 cup apple cider vinegar
1 bottle (12 ounces) of amber or brown beer

***Preparation***

Combine all ingredients in a non reactive bowl and whisk together, apply to brisket with a brush or mop.

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Brad's Basic Barbecue Rub

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***Ingredients - makes about 1 cup***

1/4 cup firmly packed brown sugar
1/4 cup sweet or fancy Paprika
3 tablespoons black pepper
3 tablespoons kosher salt
1 tablespoon hickory-smoked salt (optional)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
1 teaspoon cayenne pepper (optional)

Combine the first four ingredients in a small mixing bowl. Use a spoon or whisk to break up any lumps. Add the remaining ingredients and mix thoroughly. Store the rub in an air tight container away from heat or light for up to six months.

This is a basic rub so feel free to adjust the ingredients for your specific taste. Barbecue rubs have basically the same ingredients. The proportions of the ingredients give your rub an identity and taste.

To make a spicier rub, use hot instead of sweet paprika and add more cayenne pepper.

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Brad's Basic Barbecue Sauce

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Preparation time: 5 minutes
Cooking time: 30 minutes
Yield: 2 cups

*****Ingredients*****

1 cup light corn syrup
1 cup dark corn syrup
1-1/2 cups tomato sauce or puree
2 tablespoons cider vinegar
1/2 teaspoon allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon, use carefully
2 tablespoons pineapple or orange juice
2 heaping teaspoons Brad's Basic Barbecue Rub

*****Preparation*****

Combine all ingredients in a sauce pan or pot; cook over medium heat until a low boil starts. Stir often so all of the ingredients combine. Turn heat down to low and let sauce simmer for 30 minutes. Remove sauce from heat and allow to cool. Place sauce in the refrigerator overnight to allow flavors to blend.

**It is best to let the sauce sit for a day or two before using.**