It all starts with a good cut of meat. This one is from Brooklyn Kitchen.
|Here you need to trim the layer of fat around your brisket until it is about 1/4 to 1/8 of an inch thick.|
Nick's Slow Cooked Barbecue Brisket
- a 3 to 4 pound beef brisket
- canola oil
- apple juice
- 1/8 cup garlic salt
- 1 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chicory coffee (like Cafe Du Monde brand)
- 1 1/2 tablespoon ground mustard
- 1 1/2 tablespoon Worcester Sauce
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 2 tablespoons butter
*The technique for this brisket is adapted from Adam Perry Lang's book Serious Barbecue. Adam Perry Lang is owner and chef of Daisy May's BBQ.
- Mix your seasonings in three separate bowls. Add you wet rub to the meat and then the dry. let sit for 1 hour.
- Preheat your charcoal grill with a packet of hickory wood chips to 275 degrees.
- Using your hands or a brush, evenly, but lightly coat the brisket with canola oil. Insert a remote thermometer in the thickest part of the brisket.
- Put your brisket on the cooker with the fat side down. After 2 hours, spray every hour with apple juice. Cook until the internal temperature reaches about 165 degrees, should take 6 1/2 to 7 hours.
- Lay out two sheets of aluminum foil (heavy duty is probably best), put you brisket on top, and pour your wrapping mixture over it. Wrap it up securely and reinsert your thermometer. Put back on the grill and cook until the internal temperature is 195 degrees. Should take 2 to 2 1/2 hours.
- Line a small cooler with an old, clean beach towel for insulation.
- Remove your brisket form the grill and carefully unwrap over a baking dish or disposable pan, reserving the liquid.
- Lay out 2 more sheets of aluminum foil and put your brisket on it. Over a measuring cup, strain the reserved liquid from the baking dish through a fine mesh strainer. Discard the solids. Allow the fat to come to the top, pour off and then discard. Pour the defatted liquid onto the brisket. Wrap your aluminum foil around your brisket place in a disposable pan or baking dish and transfer to cooler. Cover with towel, close the lid and let rest for 1 hour. When the brisket has rested for 30 minutes, increase your cooking temperature to 300 degrees.
- Place your meat back on the grill for 30 minutes.
- Cut your meat on a cutting board. Make sure you cut against the grain. Lang says to let it rest 10 minutes, but so far we have not been able to show that kind of restraint.