This Brisket Puts Texas Brisket In The Shade

Always pick the biggest brisket you can find. Normally the huge "Packer Cut" briskets are not easily found, but can be ordered by your butcher. This one is 6.25 lbs., which is rather small

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I think what makes my brisket consistently wonderful is the marinate I use. This recipe is nearly the same one the an old grilling hero of mine came up with. Follow it to the letter and you too can produce brisket that will make Texans throw rocks at their "world renowned Texas Brisket.

Marinate Ingredients:

4 tablespoons of Kosher Salt

4 tablespoons of sugar

4 tablespoons of chili powder

4 tablespoons of paprika

2 tablespoons of cumin

2 tablespoons of cracked pepper (or course ground black pepper)

2 tablespoons of thyme

1 tablespoon of cayenne pepper

1 can/bottle of beer

Place all dry ingredients in a small sauce pan and add one beer. Stir it all up and put it on the stove to heat the mixture to dissolve all ingredients. Don't boil, just get it hot while stirring. Place sauce pan in refrigerator and chill mixture before adding to the brisket.

Once mixture is chilled, cut a small corner of the cryopack bag which contains the brisket. Or if your brisket was not in a cryopack, you can use a large plastic bag. Do not rinse the brisket and leave all the blood in the pack. Place a funnel in the small opening and pour in the marinate. Fold and seal the bag back and place in the fridge for at least one day. I normally let mine marinate for 2 to 3 days before cooking them. 

Now cooking it is going to be slightly different for those who don't have a ceramic grill or a grill that uses natural charcoal and has a fairly precise temperature control ability.

I start a small hot spot in the middle of my natural lump charcoal and place a couple of pieces of pecan wood in the hot spot. I then use a doubled piece of heavy duty aluminum foil as a heat shield between the meat and the coals.

I use the BBQ GURU electronic heat control device for my ceramic Primo Oval grill. This thing is amazing. It will monitor the meat temp as well as the grill cooking temp.

I cook the brisket at 250° for about 8 hours, or until the center of the meat reaches 190° to 200°. Some cook a brisket with the fat side up, but I put the fat side down on mine. Remove from grill and let rest for about 20 minutes before slicing. Slice across grain of meat at an angle. This brisket took 9 hours exactly and internal temp went to 200°. It was very tender and moist and had a great flavor. My thanks to the cow which provided the brisket.

With a little home made bread and some mashed taters, it can't get no better.

ANOTHER GREAT BRISKET COOK