| There is some evidence that suggests the preparing | | | | a grill. And it doesn't have to be a huge smoker with an |
| and cooking of beef brisket just might be how the | | | | offset fire box, either (although when you get really |
| barbecue process came about. Many Germans | | | | good at this the neighborhood demand will force you |
| immigrated to Texas in the late 1800's/early1900's. The | | | | to get one). |
| Texas cattle industry was booming at that time and | | | | This is a long slow process so plan to start the |
| the Germans naturally fit in because of strong | | | | cooking the evening before you want to eat it. Just |
| butchering and sausage-making skills. This led to many | | | | have patience and everything will go great. Get in a |
| of these Germans working in the booming Texas | | | | hurry and you'll be inviting guest over for flavorful |
| cattle industry, and others working in butcher shops, | | | | smoked shoe leather. |
| what with those strong background in butchering and | | | | In your smoker start with about 5-10 lbs of charcoal, |
| and other meat backgrounds. They, like many butchers | | | | depending on the size of your smoker. Soak mesquite, |
| and cooks today, were experienced at taking tougher | | | | hickory, pecan or fruitwood chips in a pan of water at |
| and cheaper cuts of meat and turning them into | | | | least 30 minutes. (actually, pretty much any hardwood |
| something that was edible. | | | | can be used for smoking meat. Use what is easiest to |
| And this is where the beef brisket comes it. Because | | | | find or the smoked flavor you like the most. |
| of the high fat content on the outside (and inside) the | | | | This whole process will take 2 separate fires (because |
| meat, the brisket was never a very beloved cut of | | | | of the length of time) and up to 20lbs. of charcoal. |
| meat. As a matter of fact, much of the time it was | | | | Make sure you have plenty of charcoal and wood |
| pickled or boiled or braised until tender, or fed to the | | | | chips. |
| animals for lack of anything better to do with this tough | | | | Sprinkle your charcoal with wood chips to start easily |
| cut of beef. At the time, open-pit cooking(or grilling as | | | | and keep adding a few till the fire's going pretty good. |
| we know it now) was already popular in Texas. The | | | | Never use charcoal starter unless you want a brisket |
| German butchers were looking for ways to sell this | | | | that tastes like charcoal starter. Keep checking your |
| cut of meat, but grilling it was no option. | | | | waterpan level and try not to let it go dry. |
| So instead, legend has it that someone in the German | | | | Caroline's Meat Rubs |
| community started cooking it slowly on closed pits, | | | | Once your fire starts to settle down and the coals |
| over low heat, and not directly over the fire. The high | | | | have turned gray, put on uncovered brisket fat side |
| fat content kept the meat from drying out and the fat | | | | up(You can prepare the meat using any of the beef |
| shrunk away. After about 15 hours of cooking it like | | | | brisket recipes I have below). Let smoke for about 4-6 |
| this, they had a large tender cut of meat with little fat | | | | hours, adding chips as necessary, and not letting the |
| and a great smokey flavor. | | | | water go dry. |
| Nothing much has changed to this day. This is still the | | | | Then double wrap the brisket in heavy-duty aluminum |
| way to get great beef brisket. You can get a | | | | foil and set aside while you build a totally new fire. It is |
| great-tasting smoked brisket by using nothing but those | | | | not necessary to add chips to the second fire. Let the |
| same technique. You don't really need any spices, | | | | brisket cook undisturbed for about another 8 hours or |
| seasonings, or rubs at all because of the great flavor | | | | until you're almost ready to serve it. |
| already naturally in this meat. | | | | Carefully remove the beef brisket it from your smoker |
| But of course, these days we've got to make our | | | | and let stand for at least 15 minutes before slicing. You |
| beef brisket recipes quite a bit more. Our briskets have | | | | can even put it in an empty cooler and it will stay hot |
| to have a little bit extra, and designed with our more | | | | for a couple of hours. |
| modern taste buds in mind, and our own signatures on | | | | When you're ready to eat, unwrap the brisket and slice |
| them. | | | | diagonally across the grain in about 3/8" slices. Trim off |
| Here's the Texas classic beef brisket recipe: | | | | any excess fat. One beef brisket will serve about 10 |
| Buy about a 7-10 lb. untrimmed beef brisket with fat on | | | | or more. |
| one side (buy 2 if you're smoker is big enough. That'll | | | | Some recipes call for dry bbq rubs before cooking |
| save on charcoal and wood). They come in | | | | begins. Others call for a sauces(mops) used at various |
| shrink-wrapped plastic (cryovac) and you'll see a | | | | intervals in the bbq process. Still other beef brisket |
| pretty fair amount of fat on one side. And they're kind | | | | recipes go with little or no seasoning until the end, when |
| of be in the shape of a big foot. | | | | bbq sauces are put on the finished meat. |
| By the way-This recipe and most of the beef brisket | | | | It's all a matter of individual tastes, but as long as you |
| recipes and tips I will show you here go on the | | | | follow the tips above, you and your friends and family |
| assumption that you are using a smoker, and not just | | | | are gonna love what gonna rave over your brisket. |