All Things Brisket

Cooking a brisket for the first time might seem like a magical act of alchemy, but with a little effort is simple enough to do at home.

The Hot & Fast Brisket cooking method uses a drum smoker and has a cook time of about 5 hours which is less than half the time it takes using the classic Low & Slow method.

TOTAL TIME

  • Prep: 1 hour
  • Cook: 4 – 5 hours
  • Yield: About 10 servings

INGREDIENTS

  • Snake River Farms or Double R Ranch beef brisket (about 15 lbs.)
  • 1/4 cup beef or steak rub
  • 1 can beef consomme
  • Barbecue sauce

INSTRUCTIONS

  • Trim cold brisket to remove excess fatty bits and to the size and shape you prefer. The larger and less trimmed brisket increases its cook time.
  • Allow brisket to come to room temperature.
  • Generously season whole brisket with beef or steak rub.
  • Heat smoker to 300°F. Place brisket in smoker, fat side down, and cook until internal temperature reaches 160 to 165°F (about 2 hours).
  • Remove brisket from smoker to wrap.
  • To wrap brisket, place 3 to 4 long sheets of heavy duty aluminum foil on a counter or table and lay brisket on top. Carefully pour 1 can of beef consommé around the edges of the brisket. Seal tightly with foil, avoiding any leaks.
  • Place wrapped brisket in a large foil pan and place back on smoker. Cook for an additional 2 to 2 1/2 hours.
  • Begin checking brisket for tenderness after 1 hour. To check for tenderness, carefully open foil slightly and insert skewer or thermometer probe into brisket. Desired tenderness is achieved when the skewer easily slides into the brisket. It should feel as though you are inserting skewer into a stick of butter. If brisket is still tough, re-seal foil and repeat test every 30 minutes.  It is far better to slightly over-cook a brisket than to under-cook one. This is a “feel” operation, but target temperature is about 210 degrees.
  • When brisket reaches desired doneness/tenderness (usually between 210 -214°F), remove from smoker and slightly open the foil to vent for 5 to 10 minutes. Wrap brisket tightly and let rest for 45 minutes before slicing.
  • Brisket will be very hot so remove carefully and discard foil. Slice, add sauce and serve.

Low & Slow is the classic method used to prepare a brisket. While it is an investment in time, the final results are well worth the effort.

TOTAL TIME

  • Prep: 1 hour
  • Cook: 10 -12 hours
  • Yield: About 10 servings

INGREDIENTS

  • Snake River Farms or Double R Ranch beef brisket (about 15 lbs.)
  • Beef or steak rub
  • Coarse ground pepper
  • Salt
  • Sugar in the Raw
  • Barbecue sauce

INSTRUCTIONS

  • Trim cold brisket to remove excess fatty bits and to the size and shape you prefer. The larger and less trimmed brisket increases its cook time.
  • Allow brisket to come to room temperature.
  • Generously season whole brisket as follows:
  • 2 light passes of beef rub
  • 2 passes of pepper
  • 1 pass of salt
  • 2 light passes of beef rub
  • 1 light pass of Sugar in the Raw
  • Heat smoker to 250°F. Place brisket in smoker, fat side down, and cook until internal temperature reaches 179°F (about 5 hours).
  • When brisket reaches 170°F a nice crust will form on the outside of the brisket. This is also known as bark. Be careful not to allow the crust to become too charred. To protect brisket from becoming burnt remove brisket from smoker, wrap in foil and put back on smoker.
  • Remove brisket from heat when internal temperature reaches between 197°F – 200°F (approximately 3-4 more hours)
  • Wrap in thick heavy blanket and let rest for 3 hours. Brisket can also be wrapped in towels and placed in a cooler during this time.
  • Remove brisket from blanket or towels.
  • Slice, sauce and serve.