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Beef brisket is probably the hardest of all cuts of meat to cook to the proper doneness. When cooked it should be moist, flavorful, and full of color. Tender but not so it falls apart. It's a thick roast that comes from the under side of the steer just behind the shoulder. It is extremely tough with a long stringy grain. It can be cooked whole (flat and point) or half (flat only). Delicious sliced or chopped, it makes a great sandwich. This cut needs to be slow cooked either smoked or grilled. With some practice anyone can cook one with professional results. Sorry Boys Championship Barbeque Brisket 1 whole brisket 10-12 lbs 1-12oz Bottle Sorry Boys Marinade Mix 36 oz. Cranberry or Cran-raspberry juice 1-5oz. Bottle Sorry Boys Original Seasoning 16 oz. Sorry Boys Grillin Sauce *(see tip and tricks page)* Trim all hard pack fat from brisket. Leave only 1/8th inch max. Pierce roast with knife tip many times on both sides. Mix Marinade Mix and Cranberry Juice in separate container. Place roast in zip lock bag and cover with marinade. Reserve some marinade to use after slicing. Refrigerate or ice down several hours before cooking. Approximately 20 hours before serving time get smoker up to temperature. (250 deg.) Take brisket off ice and allow to come to room temp. Rub down liberally with Sorry Boys Original Seasoning. 18 hours before serving time, place brisket into smoker, fat side down. Cook at 250 deg. for 3 hours, basting with Sorry Boys Grillin Sauce every hour. After 3 hours turn brisket. Continue cooking and basting until internal meat temp is in the 150 deg. range. This should take another 3-6 hours. Adjust cooker temp accordingly. When internal meat temp reaches 150 deg. double wrap brisket in foil. Return to smoker and continue cooking at 250 deg. until internal meat temp. reaches 185 deg. This should take another 3-6 hours. There are a number of factors that determine actual cooking time. Following internal meat temperatures makes for the most consistent cooking methods. It's always better to be ahead of schedule than to get behind. When 185 deg. is reached place brisket into an insulated cooler or holding box. The internal meat temp will continue to rise even after being removed from the heat source. Keep meat in holding box until 1 hour before serving time. 1 hour before serving time, internal meat temperature should be some where around 158 deg. If you are above temp allow meet to cool, if below place meat back in cooker and warm back up. Slice brisket at 155-160 deg. Separate the point from the flat, and slice the flat thinly across the grain . (1/4 in. slices) You should have no problem if a proper slicing knife is used. Warm reserved marinade and soak meat slices. This will prevent meat from drying out. If you are packing a competition box don't be afraid to crop the ends so the pieces fit nicely into the box! Brush the meat with a little barbeque sauce just before serving if preferred. That's all there is too it! Sounds pretty easy here!
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Stay tuned for the latest escapades of the Sorry Boys! There's no telling what we'll try next! Stop back often for more tips, tricks, and secrets. Order more sauces and seasonings. We will be adding new information and more recipes on a regular basis, or when we remember. Our special thanks to Brenda Lee for the Sorry Boys theme song. We're Sorry Brenda! You could only be apologetic. That sure would change things! Yeah, I know ..... They don't call us the Sorry Boys for nothing! Remember ...... It is what it is! Sometimes things are exactly as they appear. Of all the things in this life that I've lost. It's my mind that I miss the most..........
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