Hey everyone! This is a reprint of a GREAT post from the “Hot Grill on Grill Action” barbecue team that they posted on their site, BBQRevolution. I met up with these guys on Twitter and got permission to post this reprint. I love brisket but I am still a rookie. These guys know what they are doing..You may have seen these guys in action on BBQ Pitmaster Season 2!! Seriously…these are fun guys who love sharing what they do. After you read this article go over and check out their site, BBQRevolution. By the way, they have an ebook on competiotion barecue that is awesome. I am going to do a post this month on the ebook and see if I can get some “bonus material” for my readers. Enjoy the post!
Whether you are new to the BBQ circuit or a pro, the below provides a basic, yet highly effective way to score high in the competitions.
Get your Rig of Choice fired up: For this cook, I will utilize the Weber Smokey Mountain (bullet smoker).
The WSM is a fine choice. Grab some hickory chunks and let’s get started!!
Step 1. Unwrap and trim brisket.
You can tap the fat areas and if it feels solid, it needs to be trimmed. you will notice 2 major areas of the brisket where you need to trim every time. The are located in the point. One is on top and the other is in the thickest side of the point. These are large fat “wedges” that need to be removed. Some folks trim off the fat cap, I am not a big fan of that. The cap will provide the brisket with moisture and taste as the fat renders and is absorbed into the meat. I also trim of meat on the sides that appears brown.
Step 2. Inject brisket with a mixture of 1 cup Apple Juice and 1 cup Coke. This will get you enough to inject 2 briskets (11 pounds each). Make sure you pull out the needle as you are injecting. Inject a generous amount and use a paper towel to clean up any surface puddles. Note: On the BBQ circuit, one who is observed with pools of injection on the surface of the meat is known as a “puddler”.
Inject sites are 1 inch apart. Note: Puddling can be seen in this pic
Step 3. Apply a thin coat of mustard over the brisket. This will act as a binding agent to hold the rub on the brisket throughout the cook.
Step 4. Apply a generous amount of rub on the brisket. It is of this Pitmasters opinion you cannot over-season a brisket. That said, don’t get in a contest to see how much seasoning you can get on your brisket. Use you common sense.
Logan’s note: Some of you pros will appreciate this one: It is not necessary to season the fat cap of the brisket yet… since you will cook the brisket Fat side up, you can season the fat cap after putting the brisket on your rig.
Step 5: Place the brisket on the smoker fat side up and season the fat cap if you have not yet. You will notice you can really get a good amount of seasoning on with this method. As the fat cap renders, this seasoning will absorb into the brisket with the rendered fat.
Step 6. Cook the brisket until internal temp reaches 160 degrees.
Step 7. Re-season and wrap the brisket in heavy duty foil. Many briskets, and pork butts for that matter, seem to hit a wall at this temperature and cook slowly, jeopardizing your turn in time. This will also seal all the juices inside the foil, making for a nice, juicy brisket nearly every time.
Step 8. Cook brisket to 195 degrees.
Step 9. Keep in foil and let brisket sit for 1/2 hour to 3 hours. A brisket will stay tender for that long, maybe longer. Ideally, for a competition, try to keep this time as close to an hour as possible. The brisket absorbs a portion of the juices in foil. Take it out right away and you will have a dry brisket.
Step 10. Slice against the grain and enjoy!!!!!