To make your best barbecued brisket ever you need to follow the lead of professional barbecue cooks and add layers of flavor to your briskets.
The first layer of flavor for your brisket is the meat itself.
You want a brisket that has plenty or marbling and a deep, rich meaty taste.
To achieve this try to avoid any briskets that have been graded Select or that have not been graded at all.
Stick with briskets that are graded Choice and which preferably have a Certified Angus Beef label.
In order to improve the depth of flavor while increasing tenderness you will need to wet age the brisket.
Wet aging is the process of storing a brisket in its vacuum sealed Cryovac packaging for two to three weeks in a refrigerator.
During the storage period the natural enzymes in the meat start the process of breaking the meat down.
Briskets can be wet aged for up to one month but should be immediately cooked if the vacuum packaging becomes compromised.
Your next flavor layer will be to enhance the inside of the brisket with an injection.
A dry rub can only season the outer quarter inch of a brisket leaving much of the meat unseasoned.
A simple liquid to use in an injection is a can of beef broth.
You can inject about ten ounces of broth into a full sized brisket.
This will add both flavor and moisture.
After you have injected your wet aged Certified Angus Brisket with broth it is time to apply a dry rub.
Beef has a very dominant flavor and your rub will need to compliment this.
Classic ingredients in a beef rub include salt, pepper, garlic, onion, mustard and celery.
Your initial application of dry rub should be very light as you need the brisket to have room for its next flavor level.
The next layer of flavor is going to come from the smoke in your barbecue pit.
You will want to use a strong wood such as hickory or pecan when cooking a brisket.
The smoke from a sweet wood like apple or cherry would get lost among all of the other bold flavors you have added.
The brisket will take on smoke flavor for about four hours.
After the brisket has taken on enough smoke you can add more flavors by applying more dry rub to the brisket or by the application of a basting sauce.
Continue to cook the brisket for another four to six hours, basting every hour, until the brisket is fork tender.
The brisket can be sliced and served with sauce if a final layer of flavor is desired.
This is a complicated process but if followed correctly will provide you with the best brisket you have ever cooked.
Nobody ever said that perfection was easy!
The first layer of flavor for your brisket is the meat itself.
You want a brisket that has plenty or marbling and a deep, rich meaty taste.
To achieve this try to avoid any briskets that have been graded Select or that have not been graded at all.
Stick with briskets that are graded Choice and which preferably have a Certified Angus Beef label.
In order to improve the depth of flavor while increasing tenderness you will need to wet age the brisket.
Wet aging is the process of storing a brisket in its vacuum sealed Cryovac packaging for two to three weeks in a refrigerator.
During the storage period the natural enzymes in the meat start the process of breaking the meat down.
Briskets can be wet aged for up to one month but should be immediately cooked if the vacuum packaging becomes compromised.
Your next flavor layer will be to enhance the inside of the brisket with an injection.
A dry rub can only season the outer quarter inch of a brisket leaving much of the meat unseasoned.
A simple liquid to use in an injection is a can of beef broth.
You can inject about ten ounces of broth into a full sized brisket.
This will add both flavor and moisture.
After you have injected your wet aged Certified Angus Brisket with broth it is time to apply a dry rub.
Beef has a very dominant flavor and your rub will need to compliment this.
Classic ingredients in a beef rub include salt, pepper, garlic, onion, mustard and celery.
Your initial application of dry rub should be very light as you need the brisket to have room for its next flavor level.
The next layer of flavor is going to come from the smoke in your barbecue pit.
You will want to use a strong wood such as hickory or pecan when cooking a brisket.
The smoke from a sweet wood like apple or cherry would get lost among all of the other bold flavors you have added.
The brisket will take on smoke flavor for about four hours.
After the brisket has taken on enough smoke you can add more flavors by applying more dry rub to the brisket or by the application of a basting sauce.
Continue to cook the brisket for another four to six hours, basting every hour, until the brisket is fork tender.
The brisket can be sliced and served with sauce if a final layer of flavor is desired.
This is a complicated process but if followed correctly will provide you with the best brisket you have ever cooked.
Nobody ever said that perfection was easy!
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