Grilled Smoked Brisket Takes Practice

Cooking a smoked brisket is a ritual that must be performed slow with special care. The best recipes usually state that it should be cooked in a smoker that uses a fire chamber to direct the heat under the beef to prevent hot spots. It should also have an independent opening in the fire box where you can stir the coals without disrupting the barbeque smoking process.

The next consideration of making a perfect smoked barbecue brisket is the fire. Approximately half a bag of wood chips are just right for a firebox. A newspaper or other paper can be crumpled and put under the chips to get things going. The vents, chimneys, and the door need to be kept open so that there is a good draw of fresh air. Once the fire catches you can add around 10 to 15 pieces of mesquite, oak, or a combination of the two. They should be at least eight months old and well seasoned, and cut into wedge shapes for the best smoking results.

Time For Preparation Of The Meat

When the smoker starts to hiss and make noises, it's now time to prepare the brisket. A Packers cut is said to be the best meat, with a fat cap that is a quarter of an inch thick. The beef brisket can be either marinated or given a dry rub with spices. Experiment with your favorite recipes to find one that satisfies your taste buds. The perfect bbq smoked brisket recipe will evolve over time through many trials and tribulations.

The perfect time to put in the brisket is when the fire has started to die down, not to glowing embers but to a smaller flame. At this time the fat side should be positioned to face the flames so that the meat stays moist until the fire settles down to the optimal temperature. It is always advisable to place a pan of water inside the smoker to keep the beef moist. The meat should also be basted every once in a while as the basting barbeque sauce will go a long way in delivering the desired flavor to the meat. Try different recipes to get just the right flavor.

The brisket should be grilled about an hour to hour and a half per pound. Smoke rings will start appearing after you cook it for around 4 hours. However, it is best to see if the meat is done by carving out a small portion from the corner using a pen knife. If the meat is not done it can be put right back and cooked further without any damage. As you grill more and more you will know when the meat is done just right.

Finally a smoked brisket should be carved carefully by cutting against the grain. This is an art that takes some time to perfect. As you make more and more brisket you will quickly become a master at cooking and serving it.

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