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The Perfect Smoked Brisket

The Perfect Smoked Brisket

What You will need?!

When it comes to selecting your barbecue its very important to understand your style and flavor of cooking! What does this mean? Well for most Australian backyards the common stable is steaks and snags with some grilled vegetable, so in that case there will be no need for any specialized grills such as smokers, spits or charcoal barbecues. You will be able to stick with the traditional LPG/Natural Gas Barbecue.

 

Although if share the passion of the low and slow method of cooking your meats, then you’ll be wanting to consider buying a smoker and/or a charcoal barbecue with a hood.

 

But wait?! What if you want to be grilling 80% of the time but want to also want to smoke every now and then? Then buying a charcoal grill allows you the flexibility for increasing the heat to be able to grill your steaks but also, you’ll be able to lower the heat to slow smoke your brisket!

 

A perfect go between product is The Big Green Egg!

Before we get started firing up the smoker and getting ready to smoke the perfect brisket you are going to need a few this first:

 

- A Smoker! A smoker is the most important tool in your arsenal! Click HERE to see our range of smokers for an idea on what smoker could be for you.

 

- A Large Cutting Board

 

- Butcher Paper

 

- Chef's Knife, A good sharp one is required to clean up your brisket and prepare it for the roast.

 

- Rubs and Sauces! This is optional but will add extra flavour to your cook.

 

- Wood Chips / Charcoal / Pellets! This is the fuel to your flame in the smoker! There is a variety of flavours you can get in wood chips and pellets to add to the flavour of your brisket.

 

With all the above you are now ready to get cooking!

What You will need?!

Before we get started firing up the smoker and getting ready to smoke the perfect brisket you are going to need a few this first:

 

- A Smoker! A smoker is the most important tool in your arsenal! Click HERE to see our range of smokers for an idea on what smoker could be for you.

 

- A Large Cutting Board

 

- Butcher Paper

 

- Chef's Knife, A good sharp one is required to clean up your brisket and prepare it for the roast.

 

- Rubs and Sauces! This is optional but will add extra flavour to your cook.

 

- Wood Chips / Charcoal / Pellets! This is the fuel to your flame in the smoker! There is a variety of flavours you can get in wood chips and pellets to add to the flavour of your brisket.

 

With all the above you are now ready to get cooking!

PREPARING THE BRISKET

Before you go to buy a barbecue its very important to consider your available area for your barbecue. As apartment living has become increasingly more common, it is not advisable to purchase a 5-6 Burner BBQ as getting the barbecue up to your floor will be a mission and a half and then the space available on your balcony may not allow for the barbecue to fit comfortably.

 

In an apartment situation a product such as the Beefeater Bugg is perfect! Its small enough to not be a hassle to move around, and its large enough that it can easily cook for 6+ people without having to do multiple cooks. Otherwise if you own or rent a home with a sizeable backyard space availability may not be an issue.

 

Although you may have the space that DOES NOT mean you can have the barbecue in that space. This is for indoor/outdoor areas! It may seem to be a good idea to put a barbecue in your undercover area so you can entertain rain, hail or shine but you MUST HAVE the right ventilation!

 

 

1) Selecting the Right Brisket! - It's important to purchase a whole packer brisket complete with the point and the flat. The quality of the meat you choose matters when you are attempting to cook a great brisket, prime beef has even marbling meaning more flavour and juiciness! For how big of a brisket do you need, try to plan for 226g of brisket per person.

 

2) Trimming the Brisket! - This is a very important step, you need to spend 20-30mins if required to just away all the hard fat and membrane that won't melt away in the smoker, this greatly effects the out come of your brisket! Shown below is how to trim your brisket from a master smoker!


3) Season your Brisket! - For this part it comes to personal preference on the flavour you would prefer your brisket to have! Click HERE to see a range of flavours you could use to season your brisket! If this is your first time I would recommend using a traditional seasoning of salt and pepper with a bit of rosemary. Apply the seasoning in a fine coat, you want to cover the brisket without going overboard. 

Any enclosure in which the appliance is used shall comply with one of the following:

 

- An enclosure with walls on all sides, but at least one permanent opening at ground level and no overhead cover. (figure 1)

 

- Within a partial enclosure that includes an overhead enclosure and no more than two walls. (figure 2 and 3)

 

- Within a partial enclosure that includes an overhead cover and more than two walls, the following shall apply. (figures 4 and 5)

 

- At least 25% of the total wall area is completely open.

 

- At least 30% of the remaining wall area is open and unrestricted.

 

- In the case of balconies, at least 20% of the total of the side, back and front wall areas shall be and remain open and unrestricted.

Let's get smoking!

When you are purchasing a barbecue there are some basic must have you should consider.

STAINLESS STEEL TYPE

What kind of Stainless Steel is your barbecue made from? There are 3 main grades of Stainless Steel 406, 304 and 316. 406 is cheaper but will rust quickly if unkept, 304 can withstand corrosion from most oxidizing acids.

 

That durability makes 304 easy to sanitize, and therefore ideal for kitchen and food applications. 316 is perfect more marine environments as it lacks iron in the steel making in even more resistant to rusting than 304 grades.

FLARE UPS

How does the barbecue deal with flair ups? A good deal reduces flair ups by redirecting grease away from the burners and into an easily cleanable grease tray or cup.

 

A poor design could cause fat fires inside your barbecue which can be extremely dangerous!

Maintenance

Ease of Maintenance is extremely important as this is what will greatly impact the life span of the barbecue.

 

You need to seriously consider how easily can you clean the grease try and

1) Light up your smoker using the fuel type of your specific smoker and the flavour you are after. The goal to smoking is to keep a consistent heat and a steady flow of thin blue smoke.

 

2) Wrapping the Brisket! - This is a very crucial step! Wrapping your brisket in butcher paper holds onto the meats' natural juices and keeps the brisket from drying out. The brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 107 degrees C until the internal temperature of your brisket reaches 94 degrees C at the thickest part (make sure your thermometer is in the meat, not fat).

 

3) Allow the brisket to rest! - DO NOT SKIP THIS! Letting the brisket rest to allow its hot bubbly juices to settle down and redistribute throughout the brisket!

 

4) Slicing the Brisket! - You want to slice your smoked brisket against the grain for maximum tenderness. But remember! There are two overlapping muscles and two different grain directions. You can split the point and flat sections and slice each individually against the grain before serving but that sometimes leaves pieces with no bark on top. Traditional Texas joints split the brisket down the middle, as close as possible where to point overlaps the flat, they then turn the point 90 degrees and slice it that way and then finish by slicing the flat the opposite way. You will have some pieces where the grain isn’t perfect but if your meat is tender enough it won’t matter too much.

 

5) ENJOY your hours and hours of hard work!

HOW LONG TO SMOKE?

When you are purchasing a barbecue there are some basic must have you should consider.

STAINLESS STEEL TYPE

What kind of Stainless Steel is your barbecue made from? There are 3 main grades of Stainless Steel 406, 304 and 316. 406 is cheaper but will rust quickly if unkept, 304 can withstand corrosion from most oxidizing acids.

 

That durability makes 304 easy to sanitize, and therefore ideal for kitchen and food applications. 316 is perfect more marine environments as it lacks iron in the steel making in even more resistant to rusting than 304 grades.

FLARE UPS

How does the barbecue deal with flair ups? A good deal reduces flair ups by redirecting grease away from the burners and into an easily cleanable grease tray or cup.

 

A poor design could cause fat fires inside your barbecue which can be extremely dangerous!

Maintenance

Ease of Maintenance is extremely important as this is what will greatly impact the life span of the barbecue.

 

You need to seriously consider how easily can you clean the grease try and

For the initial smoke phase, I plan about 8 hours at 107 degrees C for my 5-6 kg briskets to reach 73 degrees C. However, your brisket will enter a phase in between 62 degrees C and 73 degrees C where the liquid evaporates from the surface of the brisket which will cool it while your grill is trying to cook it.

 

This is called the stall, and the time frame is different during this phase for every brisket I’ve ever cooked. This is where a good internal thermometer comes in.

The second phase (once it’s wrapped in butcher paper), can take anywhere from 5-8 hours. I usually plan an extra 2 hours for each of my brisket cooks because if it is done early, I can always set it in a cooler and allow it to rest for a while.

 

Bottom line: Plan for anywhere from 12-18 hours to fully cook your brisket (this includes the initial smoke to 73 degrees and the wrapped smoke to get your meat up to 94 degrees C).

PREPARING THE BRISKET

1) Selecting the Right Brisket! - It's important to purchase a whole packer brisket complete with the point and the flat. The quality of the meat you choose matters when you are attempting to cook a great brisket, prime beef with have even marbling menaing more flavour and juiciness! For how big of a brisket do you need try to plan for 226g of brisket per person.

 

2) Timing the Brisket! - This is a very important step, you need to spend 20-30mins if required to just away all the hard fat and membrane that wont melt away in the smoker, this greatly effects the out come of your brisket! Linked below is how to trim your brisket from a master smoker!

3) Season your Brisket! - For this part it comes to personal preference on the flavour you would prefer your brisket to have! Click HERE to see a range of flavours you could use to season your brisket! If this is your first time I would recommend using a traditional seasoning of salt and pepper with a bit of rosemary. Apply the seasoning in a fine coat, you want to cover the brisket without going overboard. 

Let's get smoking!

1) Light up your smoker using the fuel type of your specific smoker and the flavour you are after. The goal to smoking is to keep a consistent heat and a steady flow of thin blue smoke.

 

2) Wrapping the Brisket! - This is a very crucial step! Wrapping your brisket in butcher paper holds onto the meats' natural juices and keeps the brisket from drying out. The brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 107 degrees C until the internal temperature of your brisket reaches 94 degrees C at the thickest part (make sure your thermometer is in the meat, not fat).

 

3) Allow the brisket to rest! - DO NOT SKIP THIS! Letting the brisket rest to allow its hot bubbly juices to settle down and redistribute throughout the brisket!

 

4) Slicing the Brisket! - You want to slice your smoked brisket against the grain for maximum tenderness. But remember! There are two overlapping muscles and two different grain directions. You can split the point and flat sections and slice each individually against the grain before serving but that sometimes leaves pieces with no bark on top. Traditional Texas joints split the brisket down the middle, as close as possible where to point overlaps the flat, they then turn the point 90 degrees and slice it that way and then finish by slicing the flat the opposite way. You will have some pieces where the grain isn’t perfect but if your meat is tender enough it won’t matter too much.

 

5) ENJOY your hours and hours of hard work!

HOW LONG TO SMOKE?

For the initial smoke phase, I plan about 8 hours at 107 degrees C for my 5-6 kg briskets to reach 73 degrees C. However, your brisket will enter a phase in between 62 degrees C and 73 degrees C where the liquid evaporates from the surface of the brisket which will cool it while your grill is trying to cook it.

 

This is called the stall, and the time frame is different during this phase for every brisket I’ve ever cooked. This is where a good internal thermometer comes in.

The second phase (once it’s wrapped in butcher paper), can take anywhere from 5-8 hours. I usually plan an extra 2 hours for each of my brisket cooks because if it is done early, I can always set it in a cooler and allow it to rest for a while.

 

Bottom line: Plan for anywhere from 12-18 hours to fully cook your brisket (this includes the initial smoke to 73 degrees and the wrapped smoke to get your meat up to 94 degrees C).

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