Why does it Change?

you are in a schoolyard playing ball scraping your knees. We go with kids we won't see after we go to the next level of school. Changed by the lines of school district. we lose touch with the guys from the block we grew up ,,,It doesnt matter usually . Still at times we wonder where is she now ?.I hope she is well and healthy? or what happened to him? He died ? wow I remember what we did while hanging around... crazy how a straight narrow
road turns into a windy twisted path and we lose our way..

Traditional smoked brisket

A Good Traditional Smoked Brisket  Step By Step

To start a good traditional Smoked Brisket of course you must choose a good brisket.

Most grocery stores will have many to choose from. You want one that has a good fresh look to it. Most will be packaged in a vacuum sealed plastic . These are the ones that have been sealed and the fat untrimmed.

You will want a smoker that uses charcoal and lump charcoal and you will want use 

Several  pieces of wood to produce a good smoked brisket. Gas just really won’t get the flavor that a charcoal style will . You will want your grill or smoker to be able to maintain a steady temperature of 250 for up to 15 hours  or  a temperature  that will stay constant for 1 ½ hours per pound. You will want to start with a brisket of ten to twelve pounds. It will shrink down during the smoking process. Cook fat side up to keep it moist. The fat will render down so it will be less weight than what you started with prior to cooking.

With an untrimmed brisket you will have two pieces of meat , the bottom called the flat and the top part called the point. Each piece has the grain going different directions . So the best way to carve them after everything is done , is against the  grain. But we are not concerned with that with this article. Lets get a great smoked brisket.

You will of course need plenty of charcoal or lump coal to use thru the cook depending on the size you start with. More weight will require more charcoal and chunks of wood.

Many cooks will also use an injection needle to put flavor into the meat before cooking.

This is entirely up you or you may marinate over night as well. Again its however you prefer We will put on out rub before smoking for the added flavor it will bring. A store bought or one of your own mixing of spices. Cut off any extra fat on the brisket, not down to the meat but anything that looks unneeded. Check the meat side too. If there are part hanging loose cut those off and if you see a membrane like ribs have go ahead and peel it off. Flavor will get into the meat easier this way. You may not need to do this , but look and decide. If you apply your rub and inject your brisket , do this the night before wrapping it an a good aluminum  foil .Don’t apply rub to the fat it won’t help in flavoring, put it on the meat and hold off injecting the  meat as well. And put in the fridge overnight. It’s best to inject  just before you put your smoked brisket on the smoker.

Remember it will be on for  a long time.

To get the most smoke its best to have your chunks of wood ready to go when you start. The meat will get the most flavor  in the first 3 hours or so. As it cooks longer it will take on less smoke flavor. Once you get it going depending on your smoker you may want to rotate the smoked brisket a time or two to get a nice even doneness. Be sure you have a good airflow around the whole brisket so as to get an even smoke around it.

As you get close to done you are looking for a temperature of 180 degrees. If it is a little lower you may want to wrap it in foil to finish up and get to about 190 degrees. You will pull it fro the smoker at that temperature and let it sit for  about half an hour to soak the juices back into the meat and stay moist. To serve you will unwrap and cut across the grain and you should have a great smoked brisket !

BBQ BRISKET

Todays article I am gong to write about a beef recipe and step away from the pork on this one.. Beef a lot of times takes longer to cook because the meat is denser or just in nature of the make up of the product takes longer. But great results can still be gotten with patience. First get your beef brisket ready. Coat the bbq brisket with a mustard and apply your rub and let set over night in the refrigerator, to let the flavor absorb in the meat to soak into the brisket thru the night. You can also soak your wood chips in a bowl of water. Letting them soak over night .They will smolder the next day while they are in the fire. It will produce a great deal of smoke to flavor the finished brisket.




The day of your cook get your fire started get your fire going about a half an hour or so before you put your product on to cook . Don’t be in a hurry .Take your time and it will be worth it once done. Look to have your bbq brisket on for about 12 hour’s maybe. Do not rush. A low temp and a long cook will result in the best result. Your temperature should be around 250 degrees. Maybe 275 but not any higher, so that the brisket would not dry out in the time it’s on the grill. You can also do what they call is mop your brisket once and hour with an apple juice. This will help to keep moisture on it while it cooks.


With a water pan and indirect heat you can still keep moisture in the chamber while cooking. I find this to be a good idea. And results have always turned out well. In the last hour or two I usually wrap the brisket up in foil to steam while it finishes up in the last two hours or so. I will add some water though not much .some liquid smoke. And maybe some juice if I had added it earlier in the cook of your bbq brisket.


Okay you’re up to your finished temperature of about 185. take your bbq brisket off the fire and let it set out in the foil about 30 minutes .This will allow your brisket to absorb the juices and moisture back into it for a flavorful dinner. Good luck with this cook . the brisket is sort of the grand daddy of cooking once you figure out how to get a good brisket on a consistent basis you are on your way to becoming a BBQ king !!

Life Stuff

Man Its beennext to forever sinc I have written here....Life is tough