How Do I Cook Barbecue Brisket

Brisket is traditionally cooked on the grill or smoker, but the oven works just as well.

Barbecue brisket is a Texas barbecue favorite. The brisket is a large piece of meat that is often tough if not cooked properly. The key to tender brisket is a long and slow cooking process to break down tendons and connective tissues and cutting it across the grain. Done correctly, barbecued beef brisket is tender and flavorful.

Things You'll Need

• Bowl
• 2 tbsp. kosher salt
• 2 tbsp. brown sugar
• 2 tbsp. ground cumin
• 2 tbsp. chili powder
• 2 tbsp. course ground black pepper
• 1 tsp. cayenne pepper
• Meat shears
• Mesquite chips or chunks, optional
• Bowl of water
• Grill and charcoal, or oven
• Grill thermometer
• Meat thermometer
• Barbecue sauce, optional

Instructions

1. Combine the salt, pepper and seasonings in a small bowl.

2. Trim excess fat from the brisket with meat shears. Observe the direction of the grain. You will want to slice the cooked brisket across the muscle grain. This direction is easily determined while the meat is raw. Cutting in the direction the muscle fibers grow yields a tough piece of meat, so you will need to remember the direction of the grain when you slice the cut after cooking it.

3. Rub the brisket with salt, pepper and seasonings. Place the brisket in a pan, cover and refrigerate overnight.

4. Soak the mesquite chips in a bowl of water for 1 hour or more.

5. Heat the grill or oven to 225 F. Drain the wood chips and place them on the hot coals.

6. Cook the brisket for 1 to 2 hours per pound, adding more charcoal and wood chips to the fire, as needed, to maintain the temperature at approximately 225 F. The brisket is done when the internal temperature reaches 160 F.

7. Remove the brisket from the heat and cover it. Allow it to rest for 15 minutes.

8. Cut the brisket in thin slices across the grain. You should see small dots of muscle in the slice rather than long strings. Serve immediately with barbecue sauce or refrigerate until ready to serve.

Tips & Warnings

• Cover sliced meat with sauce before wrapping and refrigerating. It will be even better reheated the next day.

References

• Mayo Clinic; Texas-Style Barbecued Brisket; Steven Raichlen; April 2008
• Bakersfield College: New American Barbecue