Only the BEST can make an Entire GIANT Smoked Brisket perfectly Tender, Juicy, Smokey, Mouthwatering and Delicious.
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Brisket is tough... Especially for those who aren't used to making them. So to make a GIANT KOSHER Brisket, can be quite intimidating. Messing it up will yield a major waste of meat and a heavy $$$. Not to worry, here we are going to show you step by step what you need to do to make the perfect kosher brisket.
First, you will often hear people say "point" and "flat". In the kosher world, the Point is often referred to as The Second Cut, and the Flat, the First Cut.
The Flat is the leaner part of the brisket and the Point is the juicy and fatty part.
When cooking a full brisket in the oven, on the grill, pellet grill, or in a smoker, the most important thing is to avoid it from drying out. The best way to do this is to cook it Low and Slow.
Low and Slow means, low temperatures (about 225ºF) for a longer period of time (on a brisket can be 10-14 hours).
What you'll need:
1 full brisket
Rub:
2 tbsp black pepper
2 tbsp kosher salt
1tbsp garlic powder
1 tbsps onion powder
1 tbsp paprika
-drizzle of olive oil
Steps:
1. Drizzle olive oil on the brisket (this acts as a binder to keep the rub stuck to the meat)
2. Mix the rub and sprinkle it all over the meat and pat it on.
3. Wrap in plastic wrap and refrigerate for 12-24 hours
4. Setup your charcoal grill using indirect heat and ideally a Slow N Sear. Pile unlit coals on one side, add a few wood chunks on top, and then light a handful of briquettes and pour them on the side of the unlit charcoals. Add an aluminum tray with water to the kettle under where the brisket will sit.
5. Close the lid and let the temperature come up to 225ºF
6. Add the meat, fat cap up
Note: Make sure to monitor your temperature. Don't let it fall under 200ºF or go above 285-300ºF for too long.
7. 3 hours in: 1st check. Spray with water, apple juice, mix of apple cider vinegar and water (whatever you prefer) on parts that are drying a bit too fast.
*If you notice pooling, simply take aluminum foil crunched up and place it under the section of the brisket that has the pooling of juices. This will make the juices drip along the brisket and off.
8. Spray the brisket every hour to keep it hydrated.
9. Once your internal brisket temperature hits 165ºF, it's time to wrap it.
Here you have several options, either aluminum foil or butchers paper. Aluminum foil will yield a texas style brisket which is more moist on the inside. Butchers paper will yield a better bark on the outside.
10. Higher temp to 300ºF in the grill and leave the wrapped brisket inside for 2-3 hours.
11. After 2 hours do the first check by simply taking your probe and pushing it into the Point and the Flat. If you feel any resistance, it needs a bit more time. If no resistance, then it is done.
12. Wrap in a towel and let cool down for about an hour. By letting the brisket rest, the juices get a chance to redistribute throughout the meat instead of ending up on the cutting board.
13. Unwrap, cut, serve, and enjoy the most delicious brisket.
#BestBrisketGuide #BrisketSmoking #BeginnersGuideToBrisket