PGO (TM) Pellet Grill Outlet Beef Brisket
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What? Another question about Beef brisket?
Not only is this one of the toughest cuts of beef, but it is one of the best with regard to BBQ. The aroma of brisket on a smoker is something to behold. It has the primeval aroma of cooking meat which is basic to the carnivore in all of us (with the exception of the vegetarian community). The aromas also include whatever spices may have been applied to the meat before it was introduced to the BBQ, grill, or smoker. The smell of grilled spiced up beef brisket has been known to incite riots in some communities. And thanks to many fantastic grill masters, there are azillion ways to fix this very exciting cut of beef.
Texas proudly wears the crown where beef is king and brisket is the meat of choice. It comes out smoky and moist, tender enough to cut with a fork. But (and it's a BIG ONE), beef brisket is both easy AND difficult at the same time. It's defined as "easy" because it only requires the brisket itself. It's also "difficult" as many of the grill masters spend much of their time learning how much smoke is required, what temperatures to use, and how long to do both.
Brisket is one of the toughest cuts of meat that can be altered into a tender, flavorful, and extremely pleasing barbeque experience. Oh, by the way, the rubs may be considered an option for this particular offering. A little salt and pepper are the only requirements. Recommended wood pellet choices are hickory or mesquite. However you choose to do brisket, just remember four things: |
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1. Cook it low (temperature).
2. Cook it slow (for smoke).
3. Have another beer.
4. Repeat steps one through three.
Ingredients:
1 (5-6#) Beef brisket (trimmed with ¼ inch layer of fat or slightly more)
2 T Rocky Mountain Homestyle Natural Rotisserie
Directions:
Rinse the brisket in cold water and dry with paper towels.
Rub the spice mixture on both sides of the brisket. Wrap the brisket securely in cellophane and place into the refrigerator for 6-8 hours or overnight. If time does not permit, not to worry. The brisket will absorb the spices during the cooking process.
Set up the pellet grill for low temperature and maximum smoke (about 225 F degrees).
Place the brisket into an appropriate sized aluminum pan, fat side up. Place into the grill and allow it to smoke for 6 hours. Baste the brisket from time to time with the fat and juices from the pan. When done, the brisket should be tender enough to shred with your fingers. Cooking time could be longer depending on the size of the brisket, the heat of the grill and possibly the outside temperature.
Remove the brisket from the grill and allow resting for about 15 minutes. Transfer to a cutting board and thinly slice across the grain. Transfer the meat to a platter then pour the pan juices directly onto the meat. Serve immediately.
By Robert Devon, PGO (TM) Pellet Grill Outlet Contributor
