Game Day Entertaining
Smokin’ MVP’s
Texas-Style Beef Brisket
Properly preparing meat cuts for smoking isn’t difficult if you have a few key pieces of information in order to guide you during the process. First & foremost, always be certain to place a damp kitchen towel under the cutting board to keep it stable while trimming & use a freshly sharpened knife. Once the task is complete, the brisket may be seasoned a number of different ways. Although Texarkana Dry Rub is particularly tasty, look to The Essential Guide To Crafting An Impeccable Spice Blend for pointers on how to make your own or explore combinations that infuse rich coffee flavors into the meat.
Texas-Style Beef Brisket
makes 4 servings
The Basic Fundamentals
Beef brisket can be purchased in a variety of sizes starting anywhere from 12 to 15 pounds. Expect a cook time of approximately 1 to 1 1/4 hours per pound. When smoking these larger cuts in particular, a stall time occurs around 160 to 170 degrees so many folks will wrap the brisket in foil to promote an increase in temperature & retain the juices. Since this cut is much smaller, it is not necessary.
1 cup hickory wood chips
1 {2-lb} beef brisket
Texarkana Dry Rub
Soak the wood chips in water for about 30 minutes. Drain. Place in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Trim the fat from the meat. Coat the brisket with the Texarkana Dry Rub.
Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the brisket over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 225 to 275 degrees. Cook the brisket over indirect heat 2 1/2 to 3 hours or until an internal temperature registers between 195 to 205 degrees. You’re looking for a pink smoke ring in the beef. Be sure the side closest to the heat isn’t cooking too quickly. Rotate the brisket if necessary. Once the brisket reaches the correct temperature, remove it from the grill. Let stand 30 minutes. Slice the beef against the grain. Serve with barbecue sauce, if desired.
The Extra Point
Serve with side dishes such as Red & White Beer Battered Onion Rings & Buttermilk Fried Okra when entertaining closer to home.
Texarkana Dry Rub
makes 1/2 cup
Run The Option
This classic seasoning blend is relatively versatile as freshly snipped herbs may be substituted if they are available. Increase the ratio to 1 tablespoon for the best flavor.
1/4 cup packed dark brown sugar
1 Tbsp chili powder
1 1/2 tsp cumin
2 tsp kosher salt
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
Stir together all of the ingredients. Use as directed.
The Extra Point
Use the seasoning blend when grilling chicken kabobs or pork tenderloin for equally tasty results.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Make Texas-Style Beef Brisket
Brisket is a beef cut consisting of two muscles that is removed from the chest portion of the cow. The “flat” is lean & located on the bottom while the “point” has more marbling & located on the top. A layer of fat may be found between the two portions & over the surface. The latter is sometimes referred to as the “fat” cap. When it comes down to properly trimming a brisket for the smoker, there is debate amongst barbecue aficionados as to whether it should remain in order to promote a more tender cut once cooked.
The Technique
This particular method for trimming brisket follows the old-school method of removing as much of the fat as possible, however you may certainly leave about a 1/2-inch or so over the surface, if desired. Just be certain to place the brisket on the smoker with the fat portion facing upwards so that it melts & permeates the meat while cooking.
No. 1
Soak the wood chips in water for about 30 minutes. Drain. Place in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Trim the fat from the meat. Coat the brisket with the Texarkana Dry Rub.
No. 2
Once the fire has been properly built, cook the brisket over indirect heat 2 1/2 to 3 hours or until an internal temperature registers between 195 to 205 degrees. You’re looking for a pink smoke ring in the beef. Be sure the side closest to the heat isn’t cooking too quickly. Rotate the brisket if necessary. Once the brisket reaches the correct temperature, remove it from the grill. A crusty “bark” will form all over the cut during the procedure. Let stand 30 minutes. Slice the beef against the grain.
etc
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The Tune
“Smokestack Lightning” Howlin Wolf
httpa://www.youtube.com/watch?v=9Ri7TcukAJ8
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