Low and Slow
1. SLOW COOKING
The tough nature of brisket makes it an excellent cut for slow cooking. This can be done in a slow cooker or oven. First, season the brisket with salt, pepper, and any other desired spices. Then, place it in a pan with some liquid (such as beef broth, beer, or wine) and cook it low and slow for several hours until it becomes tender and falls apart easily. This method results in a deliciously tender and flavourful meat that can be used in a variety of dishes, such as tacos, sandwiches, or stews.
2. SMOKING
A true pit master’s approach to smoking brisket focuses on patience, precise temperature control, and allowing the meat to shine with minimal intervention. Keep in mind that each pit-master may have their unique techniques and recipes, so experimenting and finding your own style is part of the barbecue journey.
Trimming: Trim the brisket to remove any excessive fat and silver skin. Trimming the fat cap to about 1/4 inch helps the rub adhere to the meat.
Seasoning: Season the brisket with a simple dry rub. A basic rub recipe includes kosher salt or a mild medium grain Natural lake salt and coarsely ground black pepper in a 50:50 ratio. The rub is generously applied to all sides of the brisket, allowing it to adhere to the meat.
Resting: After seasoning, let the brisket rest at room temperature for about an hour to allow the flavors to penetrate the meat.
Prepare the Smoker of your choice whether it be an offset, gas wood chunk or electric pellet smoker. Choose a hardwood of your choice (we love using Australian Grey Ironbark for our brisket). Maintain the cooking temperature at around 250-275°F (121-135°C). The use of a water pan will help keep the brisket moist and help adhere the smoky flavor to the meat.
Low and Slow Smoking: Once the smoker is ready, place the seasoned brisket on the cooking grate, fat-side up. Smoke the brisket at a consistent low temperature for several hours, typically 10-12 hours or more, depending on the size of the brisket.
Mopping and Spritzing: Throughout the smoking process, occasionally mop or spritz the brisket with a blend of water, apple cider vinegar, and the rub's seasoning. This helps keep the surface moist and enhances the flavor.
Internal Temperature Check: Monitor the internal temperature of the brisket using a meat thermometer. Look for an internal temperature of around 203°F (95°C) for a properly cooked brisket.
Resting and Slicing: Once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest for at least an hour, preferably wrapped in butcher paper. Resting allows the juices to redistribute within the meat, resulting in a tender and moist brisket. Slice the brisket against the grain, and serve it with your favorite barbecue sauce, pickles, and other sides.
