Master Recipe

Barbecued Beef Brisket

NOTE: Cooking a whole brisket, which weighs at least 10 pounds, may seem like overkill. However, the process is easy, and the leftovers keep well in the refrigerator for up to four days. (Leave leftover brisket unsliced, and reheat the foil-wrapped meat in a 300-degree oven until warm.) Don't worry if your brisket is a little larger or smaller; split-second cooking times are not critical since the meat is eaten very well-done. Still, if you don't want to bother with a big piece of meat, barbecuing brisket for less than a crowd is easy to do. Simply ask your butcher for either the point or flat portion of the brisket, which weigh about half as much as the whole brisket. Then follow this recipe, reducing the spice rub by half and barbecuing for just 1¹/₂ hours. Wrap the meat tightly in foil and reduce the time in the oven to 2 hours. No matter how large or small a piece you cook, save the juices the meat gives off while in the oven to enrich the barbecue sauce (see figure 16). Hickory and mesquite are both traditional wood choices with brisket. Serves 18 to 24.

INSTRUCTIONS:

1. Apply rub liberally to all sides of meat, pressing down to make sure spices adhere and completely obscure meat. Wrap tightly in plastic wrap and refrigerate for 2 hours. (For stronger flavor, refrigerate brisket for up to 2 days.)

2. One hour prior to cooking, remove brisket from refrigerator, unwrap, and let come to room temperature. Soak wood chunks in cold water to cover for 1 hour and drain, or place wood chips on 18-inch square of aluminum foil, seal to make packet, and use fork to create about six holes to allow smoke to escape (see figures 5 and 6).

3. Meanwhile, light about 40 charcoal briquettes in chimney. Transfer hot coals from chimney to one side of kettle grill, piling them up in a mound two or three briquettes high. Keep bottom vents completely open. When coals are covered with light gray ash, lay wood chunks or packet with chips on top of charcoal. Put cooking grate in place, open grill lid vents completely and place lid on grill, turning lid so that vents are opposite wood chunks or chips to draw smoke through grill. Let grate heat for 5 minutes, clean with wire brush, and position brisket, fat side up, on grate opposite fire. Barbecue without removing lid for 2 hours. (Initial temperature will be about 350 degrees and will drop to 250 degrees after 2 hours.)

4. Adjust oven rack to middle position and preheat oven to 300 degrees. Attach two 48-inch long pieces of heavy-duty foil by folding long edges together two or three times, crimping tightly to seal well, to form an approximate 48-by 36-inch rectangle. Position brisket lengthwise in center of foil. Bring short edges over brisket and fold down, crimping tightly to seal (see figure 14). Repeat with long sides of foil to seal brisket completely (see figure 15). Place brisket on jelly roll pan; bake until meat is fork-tender, 3 to 3¹/₂ hours.

5. Remove brisket from oven, loosen foil at one end to release steam, and let rest for 30 minutes. If you like, drain juices into large bowl (see figure 16) and defat juices in gravy skimmer.

6. Unwrap brisket and place on cutting board. Separate into two sections and carve (see figures 17 and 18). Serve with plain barbecue sauce or with barbecue sauce that has been flavored with up to 1 cup of defatted brisket juices.

VARIATION:

Barbecued Beef Brisket on a Gas Grill

Follow Barbecued Beef Brisket Master Recipe, making the following changes: Place foil tray with soaked wood chips (see figures 7 through 10) on top of primary burner (see figure 11). Turn all burners to high and preheat with lid down until chips are smoking heavily, about 20 minutes. Turn primary burner down to medium, turn off burner(s) without chips, and clean grill with wire brush. Position brisket, fat side up, over cool part of grill. Barbecue for 2 hours. (Temperature inside grill should be constant 275 degrees; adjust lit burner as necessary.) Proceed with Master Recipe as directed.