Tips For Cooking A Delicious Brisket

By Author: Tracy Smith
Total Articles: 12
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Barbecuing brisket can be a tricky skill to master, since this cut of meat has a lot of connective tissue on it, and if you don't cook it slowly it will not tenderize. There are two important steps you should take to cook the perfect brisket, the brisket rub, and the cooking itself.

First, you have to clean the brisket. When you clean the brisket you should remove part of the fat on it, as it usually has more than necessary. The amount of fat you leave on it depends on your own style of cooking. If it's the first time you are barbecuing brisket is better to remove as much fat as possible.

You should prepare a good amount of rub, and apply it generously, as you really want to impregnate the meat with flavor. The advantage of using a lot of rub is that you and your guests will not have to apply any extra seasoning when the meat is ready to eat. When rubbing the meat, some cooks use olive oil to help the rub spices to stick to the meat.

There are many rub recipes and you should use the one you like most. Most rub recipes include some kind of pepper, garlic, onion, salt, sugar, and other spices. If you don't ...
... want to prepare the rub yourself there are a lot of premade rubs that you can buy. Some people prefer to rub the beef with just salt and pepper. A well amount of salt is required in those cases. After rubbing the beef, you should let it marinate for a few hours, so that the flavors really penetrate the meat. A whole day marinating the meat is better if you have the time to do it. You should keep the meat refrigerated during this process.

When placing the brisket rub to cook, the part with the most fat should be on top, and stay on top. It should be like this because as the fat melts it will impregnate the meat adding more flavors and helping keep the tenderness in the long cooking process. The temperature is an important part, most experts advice to keep a temperature between 225°F and 350°F. The cooking has to be done slowly, and it can take from 3 to 20 hours. This slow cooking process is what makes brisket so tender. The wood used also influences the final taste of the meat, since each wood produces its own odor and flavor. Some of the favorite woods to use are oak, hickory, and mesquite. If you are not able to find one of these, you can also try with some other hardwood available locally.

Most of the time it will not be necessary to mop your brisket constantly. If you leave enough fat on it, the fat itself will help to keep it lubricated. Finally, after the long cooking, some of the best ways to serve the briskets are, together with bread and butter, onions and pickles, or making sandwiches with them

The author of this article is currently associated with BBQ Association.