How to trim beef brisket for your next grill session

Brisket via Charbroil

Share with:

FacebookTwitterGoogleLinkedInRedditPinterestPrint this page


Chef David Payne of Denver’s Jelly demonstrates for Grillax Nation how to trim beef brisket in preparation of the next Game Day feast.

If you didn’t know, the brisket is a cut of beef from the breast or lower chest of a cow. The beef brisket is one of the nine beef primal cuts worldwide, and very popular among grilling aficionados.

For more information visit www.charbroil.com, or visit Payne’s Colorado establishment, www.eatmorejelly.com.

How to Trim Beef Brisket

 

Smoked Beef Brisket

  • 12-15 pound whole “packer” brisket, fat cap trimmed to 1/4” or less
  • 32 ounce beef stock (divided)
  • 2 tablespoons beef base
  • ½ cup beef rub
  • 1 meat syringe
  • 2 sheets aluminum foil 18” x 24”
  • Food safe squirt bottle or misting bottle
  1. Inject the brisket with one and a half cups of beef stock. Pour the stock into a separate bowl so you don’t cross contaminate the rest of the stock. Inject with the grain in spots every inch or so across the brisket.
  2. Slather the brisket with the beef base and then season the brisket with the beef rub on all sides. Wrap with plastic wrap and keep refrigerated until ready to cook.
  3. Set up your grill for indirect heat at a temperature of 275 degrees F to 325 degrees F. Add your choice of smoke wood to the coals and wait for the smoke to become thin or even clear.
  4. Place your brisket on the side opposite of the coal and wood. I prefer to have the fat cap facing down. Close the lid and smoke until the brisket is done – this will be in the neighborhood of 7-10 hours but can be even longer. Don’t worry when the brisket seems to stall at 160-170 degrees F. It will eventually get through that plateau. Reload coals and wood as needed, about every 3-4 hours.
  5. Put one cup of beef stock in the misting bottle and spritz the brisket about once an hour.
  6. Once the brisket is very dark, probably about 5-6 hours into the cook, wrap it in foil. Cup the foil as shown and pour in stock around the brisket.
  7. Seal the foil tightly and put it back onto the grill.
  8. When the brisket hits an internal temperature of 200 degrees F, carefully open the foil pack and check for your choice of tenderness. If not tender yet, reseal the foil and let cook another 15 minutes and then re-test.
  9. When done, reseal the foil and place the brisket in a towel lined, warm cooler. Hold for at least one hour and up to 4 hours.
  10. Open the foil and reserve the juices. Slice the brisket and serve.

— recipe via charbroil.com

Originally posted 2014-08-12 21:34:01.

Leave a Reply

Your email address will not be published.