Pork may be the preferred barbecue
east of the Mississippi (think of the pork shoulder of the Carolinas and the ribs of Kansas City and Memphis). But in Texas
beef is king. Especially beef brisket, which comes moist and smoky and tender enough to cut with a fork. (Not that any self-respecting
Texas barbecue buff would actually eat brisket with a fork.) Barbecued brisket is simultaneously one of the easiest and most
challenging recipes in the world of barbecue. It’s easy because it requires only one main ingredient-brisket (even the
rub is optional). It’s challenging because pit masters spend years learning the right combination of smoke (lots), heat
(low), and time (measured in half days rather than hours) to transform one of the toughest, most ornery parts of the steer
into tender, meaty perfection.
A collection of consolidated competition
articles by Kevin Breithaupt
Brisket Cutting Directions:
* Cut slices across thin end to half way point
90° and slice 2nd half into slices
12 pounds whole beef brisket
2 tablespoons coarse sea salt
4 teaspoons sugar
2 teaspoons black pepper, ground
2 teaspoons cumin, ground
"Grill Mates" Montreal steak seasoning
* Take brisket from
package and place on work surface. Trim fat to about 1/2 inch.
* Coat brisket with yellow mustard.
* apply dry rub
to brisket. Wrap brisket in plastic wrap securely. Let marinade for 12-24 hours. Before cooking, let brisket come to room
* Place brisket into a pan and place in oven or grill at 250° (indirect heat for grilling). After about
4 hours of cooking, start basting meat in its own juices. Continue to cook for 5-6 additional hours, basting every 1-1 1/2
hours. NOTE: After each basting, pour off almost all free liquid in the pan. Leave just a little juice in bottom to keep the
meat from drying out.
* After cooking time has elapsed, securely seal brisket in aluminum foil and place into a styrofoam
cooler. Let rest for 4-6 hours.
* Remove meat and slice to desired thickness and serve.
* Pouring a brown gravy
or AuJus sauce over the brisket is optional but very desired. (I use Minors beef broth).