![]() I cover it until I can’t see the grain.īut a good rule of thumb is to plan to have about 1/2 tablespoon of rub available per pound of untrimmed, raw brisket. I don’t actually measure my rub before I apply it. The amount of rub you’ll need will depend on the size of your brisket. Keep adding it until you can barely see the meat. Next, flip the brisket over and apply the same rub to the top and sides. You want to cover your brisket to a point where you can barely see the whiteness of the fat. Hold your bottle or shaker up about 6-12 inches above the brisket and shake it in an even layer. When applying your brisket, start by sprinkling the rub on the bottom side, which is where the layer of fat is. ![]() Serrated Knife: Get perfect brisket slices by using a long serrated knife.Towel: When holding the brisket in the cooler, wrap it in a towel, but be sure it’s one you don’t care about, because it will smell like smoke.If you’re interested in upgrading from a cooler, most pitmasters who compete on the circuit use a Cambro. Cooler: Once the brisket is done smoking, you’ll place it in a cooler without ice to allow the juices to settle.That’s a technique used to lock in moisture and speed up cooking through the stall. Foil or Peach Paper: One stage of this brisket cook is the Texas Crutch.Instant Read Thermometer: Not only is a Thermapen handy for testing the temperature throughout the cook, but how it glides in at the end is a key to knowing when a brisket is ready.Leave-In Meat Thermometer: As the brisket cooks, monitor its progress without opening the grill using a leave-in meat thermometer.Spray Bottle: Several times during the cook, you’ll spray the brisket with liquid.When cooking on a gas grill, you can create a foil pouch with wood chips or pellets. Wood Chunks or Wood Chips: If using charcoal, add a couple wood chunks for added flavor.Charcoal or Wood Pellets: Select the fuel that works with your grill.Scroll down to see the techniques for a gas, charcoal and pellet grill. Smoker or Grill: You can smoke a brisket on any type of grill.Meat Injector: Use an injector to add more flavor and moisture to the brisket before it cooks.The boning knife has flexibility which aids in removing the thin silver skin. The butcher knife helps to cut off the larger pieces of hard fat. Boning and/or Butcher Knife: When trimming a brisket, I use both a Cutco butcher knife and a boning knife.Large Cutting Board: Whole briskets are quite large, so it’s good to invest in a cutting board that can handle that large of a piece of meat.I just wanted to list them all in one place, so you could prep for your big smoke day. This list can look a little intimidating, at first, but you probably have most of these tools already. When I do see these, I grab a few, because they’re the best part of the brisket. It’s much less common to find just the brisket point sold by itself. These will weigh anywhere from about 4 to 15 pounds. It’s also common to see just the flat sold by itself. These can weigh anywhere from about 10 pounds to 24 pounds. When shopping for beef brisket at the grocery store or butcher, you may notice a a variety of sizes to choose from.Ī whole packer brisket is the full primal with both the flat and point still connected. It’s where your traditional brisket slices come from. It’s where burnt ends come from – which by the way are not burnt – they’re just covered with smoked on rub that gives them a burnt appearance.Ĭomparatively, the flat is the less fatty portion of the brisket that lays on top of the point. The point is the thickest part and its the fattier, more flavorful end of the brisket. Technically, the full brisket primal cut includes two muscles: the point and the flat.
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