1. The Meat
Choose a full packer brisket if you’re feeling ambitious. Special-order it from your butcher, and plan to spend a full day preparing it. For a more manageable cut, buy a four- to five-pound brisket flat, available at most supermarkets; you can smoke it in six to eight hours. (Sometimes you’ll find portions of packer briskets containing both point and flat; they cook in eight to 10 hours.) Prime brisket, favored by the professionals, is more generously marbled than Choice, but Choice delivers ample flavor, too. For the ultimate brisket experience, order a Wagyu brisket online from Mister Brisket or Snake River Farms. Trim off the excess fat, but leave at least a quarter-inch layer to keep the meat moist during cooking.
2. The Seasoning
Most brisket pros use a simple seasoning of salt and pepper (often referred to as a Dalmatian rub, on account of its speckled appearance). Billy Durney of Hometown Bar-B-Que favors a four-to-one mixture of 16-mesh (coarsely ground) black pepper and kosher salt, which he applies a few hours ahead to give them time to penetrate the meat. Mr. Lewis slathers his meat with a mixture of mustard and pickle juice before applying the seasonings, to help them adhere to the meat and add an extra layer of flavor. My preference is equal parts coarse salt and cracked black peppercorns, with a spoonful of red-pepper flakes to notch up the heat.
3. The Cooker
Mr. Durney cooked his first brisket on a Weber Smokey Mountain. Burt Bakman of Slab in Los Angeles started on a Big Green Egg. Mr. Franklin cooked his first brisket in an inexpensive New Braunfels, while Mr. Lewis began his career with a smoker he rigged from a trash can. This is to say that you can make great brisket in a common backyard charcoal burner.
Other popular options these days are a pellet grill or an electric smoker, both of which do a fine job of maintaining a steady stream of smoke and consistent temperature, but sometimes deliver a tad less flavor than a charcoal burner. I’ve never had much luck barbecuing a brisket on a gas grill. (It’s hard to run one at 250 degrees, and it’s even harder to generate enough wood smoke.) If you do use a gas grill, Mr. Lewis suggests placing a metal pan with lit charcoal and wood chunks on the grate next to the meat.
4. The Smoke
Cooking a brisket is a two-phase process. In the first, you set the bark and flavor the meat with wood smoke. This produces the smoke ring, a much-admired reddish band just below the surface — the result of a chemical reaction between the nitrogen dioxide in the smoke and the myoglobin in the meat. The second phase of cooking finishes rendering the fat and converting the tough collagen into tender gelatin. (More on this below.)
Wood smoke is the soul of barbecued brisket. Pitmasters speak reverentially of “blue smoke,” a thin, wispy smoke filled with flavor-rich phenols. When using a kettle grill, water smoker or kamado-style cooker, fuel it with natural lump charcoal, adding hardwood chunks or chips to generate wood smoke. Texans favor oak (and sometimes mesquite), while Kansas Citians like to burn apple or hickory. Any seasoned hardwood will do. Buy it in chunks or chips; if using chips, soak them in water for 30 minutes, then drain, to slow combustion. Add the wood gradually, a couple of chunks or handfuls of chips every hour: You want to kiss the meat with smoke, not smother it.
I like to cook packer briskets on a cardboard smoking platform — a technique inspired by Mr. Durney. Form it by wrapping a piece of cardboard the size of the brisket in foil, then perforating it with an ice pick to let the smoke in. This makes the brisket easier to handle and keeps the lean bottom from drying out. Many pitmasters place a bowl of hot water in the smoke chamber. “This creates a humid cooking environment, which helps the smoke adhere to the meat,” Mr. Bakman said.
You needn’t hover as the meat smokes, but you should check on it about every 45 minutes.
5. The Temperature
The pros use complicated formulas for heat management. Mr. Lewis starts cooking his brisket at 125 degrees, gradually increasing the heat to finish at 325; Mr. Franklin runs his pits at temperatures ranging from 255 degrees to over 300. For home cooking, I recommend staying around 250 degrees. Maintain this temperature by adjusting the vents on your smoker (start with the bottom or intake vent). More airflow gives you a hotter fire; less air reduces the heat.
A digital temperature-control system (sometimes called an airflow controller) lets you dial in a precise cooking temperature and hold it there for the duration. (A thermostatically controlled electric fan regulates the air intake.) While you’re at it, pick up an instant-read meat thermometer, preferably wireless.
While smoking the meat, you may experience the dreaded “stall,” in which the internal meat temperature plateaus around 150 to 160 degrees, or even drops, as liquid evaporates from the surface of the brisket. Be patient: Eventually the temperature will rise again.
6. The Wrap
The second phase of cooking begins when the brisket reaches an internal temperature of 165 to 170 degrees. This is the point at which most brisket masters wrap the meat in butcher paper or aluminum foil. Mr. Franklin and Mr. Lewis wrap in “pink” or “peach” paper, unlined butcher paper that seals in the meat juices while allowing the excess steam to escape. Other pitmasters, like Ms. Tomanetz, wrap in aluminum foil, a process known as the Texas Crutch. This guarantees a tender brisket, but sometimes results in a steamed texture reminiscent of pot roast.
Home cooks can order unlined butcher paper online, or use parchment paper; just don’t use plastic-lined butcher paper.
7. The Test
When it comes to determining whether a brisket is done, the pros wax rhapsodic, even mystical. Mr. Durney uses the jiggle test: Grab the meat by one end and shake it. A properly cooked brisket will quiver like bovine Jell-O. Or use the bend test: Wearing insulated food gloves, grab the brisket at both ends and lift. It should bend or sag easily in the middle.
Mr. Bakman monitors the internal temperature with a thermometer, but also uses an old-fashioned digital test: “When you can push your finger into the side of the flat, the brisket is ready.” Mr. Franklin judges chiefly by feeling “the floppiness and softness.” Thermometers “are great to give you a rough idea,” he said, “but feel and intuition have the final say.”
I use an instant-read meat thermometer, with a target temperature of 200 to 205 degrees.
8. The Rest
After an hour spent trimming and seasoning the brisket and building the fire, and the better part of a day spent cooking, you’ll probably want to eat your brisket right away. But resting it in an insulated cooler for an hour or two improves its texture and tenderness immeasurably. Mr. Franklin keeps it wrapped in the butcher paper. Mr. Durney recommends swaddling the whole shebang, meat and paper, in a beach towel before resting it in the cooler until the internal temperature falls to about 142 degrees.
Resting relaxes the meat, allowing the juices to redistribute. Practically speaking, it also allows you to control when you serve the brisket, which is useful given the broad range of cooking times.
9. The Carve
Carving a brisket flat is easy: Simply slice it across the grain to the thickness of a No. 2 pencil. Carving a packer brisket is more challenging because the meat fibers of the point run almost perpendicular to those of the flat. Mr. Franklin takes a divide-and-conquer approach: He cuts the packer brisket roughly in half across its width, slicing the flat across the grain on the diagonal from one corner to the other, and slicing the point section from the front edge to the back. Before you start, trim off and discard any large visible pockets of fat.
Yes, restaurant-quality brisket can be made at home, with surprisingly few ingredients and not that much prep time. But it still requires considerable attention and supervision. “There are no shortcuts,” Mr. Franklin said. “People know what you had to go through to get it right.”
https://www.nytimes.com/2019/05/24/dining/smoked-brisket.html?fallback=0&recId=1LoUsy4CZKzQGwocRH0Mqy5czIy&locked=0&geoContinent=NA&geoRegion=NC&recAlloc=story&geoCountry=US&blockId=home-featured&imp_id=162136913&action=click&module=editorContent&pgtype=A
Choose a full packer brisket if you’re feeling ambitious. Special-order it from your butcher, and plan to spend a full day preparing it. For a more manageable cut, buy a four- to five-pound brisket flat, available at most supermarkets; you can smoke it in six to eight hours. (Sometimes you’ll find portions of packer briskets containing both point and flat; they cook in eight to 10 hours.) Prime brisket, favored by the professionals, is more generously marbled than Choice, but Choice delivers ample flavor, too. For the ultimate brisket experience, order a Wagyu brisket online from Mister Brisket or Snake River Farms. Trim off the excess fat, but leave at least a quarter-inch layer to keep the meat moist during cooking.
2. The Seasoning
Most brisket pros use a simple seasoning of salt and pepper (often referred to as a Dalmatian rub, on account of its speckled appearance). Billy Durney of Hometown Bar-B-Que favors a four-to-one mixture of 16-mesh (coarsely ground) black pepper and kosher salt, which he applies a few hours ahead to give them time to penetrate the meat. Mr. Lewis slathers his meat with a mixture of mustard and pickle juice before applying the seasonings, to help them adhere to the meat and add an extra layer of flavor. My preference is equal parts coarse salt and cracked black peppercorns, with a spoonful of red-pepper flakes to notch up the heat.
3. The Cooker
Mr. Durney cooked his first brisket on a Weber Smokey Mountain. Burt Bakman of Slab in Los Angeles started on a Big Green Egg. Mr. Franklin cooked his first brisket in an inexpensive New Braunfels, while Mr. Lewis began his career with a smoker he rigged from a trash can. This is to say that you can make great brisket in a common backyard charcoal burner.
Other popular options these days are a pellet grill or an electric smoker, both of which do a fine job of maintaining a steady stream of smoke and consistent temperature, but sometimes deliver a tad less flavor than a charcoal burner. I’ve never had much luck barbecuing a brisket on a gas grill. (It’s hard to run one at 250 degrees, and it’s even harder to generate enough wood smoke.) If you do use a gas grill, Mr. Lewis suggests placing a metal pan with lit charcoal and wood chunks on the grate next to the meat.
4. The Smoke
Cooking a brisket is a two-phase process. In the first, you set the bark and flavor the meat with wood smoke. This produces the smoke ring, a much-admired reddish band just below the surface — the result of a chemical reaction between the nitrogen dioxide in the smoke and the myoglobin in the meat. The second phase of cooking finishes rendering the fat and converting the tough collagen into tender gelatin. (More on this below.)
Wood smoke is the soul of barbecued brisket. Pitmasters speak reverentially of “blue smoke,” a thin, wispy smoke filled with flavor-rich phenols. When using a kettle grill, water smoker or kamado-style cooker, fuel it with natural lump charcoal, adding hardwood chunks or chips to generate wood smoke. Texans favor oak (and sometimes mesquite), while Kansas Citians like to burn apple or hickory. Any seasoned hardwood will do. Buy it in chunks or chips; if using chips, soak them in water for 30 minutes, then drain, to slow combustion. Add the wood gradually, a couple of chunks or handfuls of chips every hour: You want to kiss the meat with smoke, not smother it.
I like to cook packer briskets on a cardboard smoking platform — a technique inspired by Mr. Durney. Form it by wrapping a piece of cardboard the size of the brisket in foil, then perforating it with an ice pick to let the smoke in. This makes the brisket easier to handle and keeps the lean bottom from drying out. Many pitmasters place a bowl of hot water in the smoke chamber. “This creates a humid cooking environment, which helps the smoke adhere to the meat,” Mr. Bakman said.
You needn’t hover as the meat smokes, but you should check on it about every 45 minutes.
5. The Temperature
The pros use complicated formulas for heat management. Mr. Lewis starts cooking his brisket at 125 degrees, gradually increasing the heat to finish at 325; Mr. Franklin runs his pits at temperatures ranging from 255 degrees to over 300. For home cooking, I recommend staying around 250 degrees. Maintain this temperature by adjusting the vents on your smoker (start with the bottom or intake vent). More airflow gives you a hotter fire; less air reduces the heat.
A digital temperature-control system (sometimes called an airflow controller) lets you dial in a precise cooking temperature and hold it there for the duration. (A thermostatically controlled electric fan regulates the air intake.) While you’re at it, pick up an instant-read meat thermometer, preferably wireless.
While smoking the meat, you may experience the dreaded “stall,” in which the internal meat temperature plateaus around 150 to 160 degrees, or even drops, as liquid evaporates from the surface of the brisket. Be patient: Eventually the temperature will rise again.
6. The Wrap
The second phase of cooking begins when the brisket reaches an internal temperature of 165 to 170 degrees. This is the point at which most brisket masters wrap the meat in butcher paper or aluminum foil. Mr. Franklin and Mr. Lewis wrap in “pink” or “peach” paper, unlined butcher paper that seals in the meat juices while allowing the excess steam to escape. Other pitmasters, like Ms. Tomanetz, wrap in aluminum foil, a process known as the Texas Crutch. This guarantees a tender brisket, but sometimes results in a steamed texture reminiscent of pot roast.
Home cooks can order unlined butcher paper online, or use parchment paper; just don’t use plastic-lined butcher paper.
7. The Test
When it comes to determining whether a brisket is done, the pros wax rhapsodic, even mystical. Mr. Durney uses the jiggle test: Grab the meat by one end and shake it. A properly cooked brisket will quiver like bovine Jell-O. Or use the bend test: Wearing insulated food gloves, grab the brisket at both ends and lift. It should bend or sag easily in the middle.
Mr. Bakman monitors the internal temperature with a thermometer, but also uses an old-fashioned digital test: “When you can push your finger into the side of the flat, the brisket is ready.” Mr. Franklin judges chiefly by feeling “the floppiness and softness.” Thermometers “are great to give you a rough idea,” he said, “but feel and intuition have the final say.”
I use an instant-read meat thermometer, with a target temperature of 200 to 205 degrees.
8. The Rest
After an hour spent trimming and seasoning the brisket and building the fire, and the better part of a day spent cooking, you’ll probably want to eat your brisket right away. But resting it in an insulated cooler for an hour or two improves its texture and tenderness immeasurably. Mr. Franklin keeps it wrapped in the butcher paper. Mr. Durney recommends swaddling the whole shebang, meat and paper, in a beach towel before resting it in the cooler until the internal temperature falls to about 142 degrees.
Resting relaxes the meat, allowing the juices to redistribute. Practically speaking, it also allows you to control when you serve the brisket, which is useful given the broad range of cooking times.
9. The Carve
Carving a brisket flat is easy: Simply slice it across the grain to the thickness of a No. 2 pencil. Carving a packer brisket is more challenging because the meat fibers of the point run almost perpendicular to those of the flat. Mr. Franklin takes a divide-and-conquer approach: He cuts the packer brisket roughly in half across its width, slicing the flat across the grain on the diagonal from one corner to the other, and slicing the point section from the front edge to the back. Before you start, trim off and discard any large visible pockets of fat.
Yes, restaurant-quality brisket can be made at home, with surprisingly few ingredients and not that much prep time. But it still requires considerable attention and supervision. “There are no shortcuts,” Mr. Franklin said. “People know what you had to go through to get it right.”
https://www.nytimes.com/2019/05/24/dining/smoked-brisket.html?fallback=0&recId=1LoUsy4CZKzQGwocRH0Mqy5czIy&locked=0&geoContinent=NA&geoRegion=NC&recAlloc=story&geoCountry=US&blockId=home-featured&imp_id=162136913&action=click&module=editorContent&pgtype=A