HOW TO PICK A GOOD PIECE
This is a food blog, you know I am talking about picking a good piece of brisket! Pick up the brisket fold it in half. If it’s floppy and bends easily its a good piece. Fat is important when cooking brisket but not too much. If it’s stiff and hard to bend that means there is too much fat. Put that piece back! The secret to a good smoked brisket is the same as the secret to making love. Brisket is from the cow’s breast, this cut of meat is rich in connective tissues, brisket requires a long, low and slow cooking process. Remember this tip and you will be sought after for your skill sets.
What I am going to share today is an excellent dry rub for brisket. To start, trim away fat to about 1/4 to 1/2 inch thickness. I punch holes on both sides and pour a dark beer over the brisket. Allow the beer to marinade over the brisket for at least 1 hour the longer the better.
Liberally rub the meat with garlic oil on both sides. Get out a bowl, add salt, black pepper, granulated garlic, dark brown sugar, onion powder, cayenne, mustard powder, ground bay leaves, thyme, and cumin. Mix well. AI now wrap my brisket and refrigerate for at 2 hours.
Let’s get started, time to grill. Grill the brisket fat side up. When the brisket is done the rub allows the meat to create a rich, dark, flavorful crust that is commonly referred to as bark.👌
Cook Time: 225 degrees, 1 hour 15 minutes per pound