If you don’t get it right the first time, not all is lost. “The butcher paper will soak up grease from the brisket, forming a protective layer that helps keep the bark from drying out.” Don’t be afraid to make mistakesīrisket is a big piece of meat that some of these guys have been cooking for more than a decade. “Wrap your briskets in butcher paper if you will be holding it for a while,” Male says. On the other hand, if there are a couple of hours between the end of cooking and your brisket feast, there are steps you can take to ensure the meat stays juicy. Allow it to cool, giving the collagen time to thicken and stay inside the brisket, keeping the meat moist.” “If you slice your brisket open while it is too hot, all of those connective tissues and fats that liquefy during the cooking process will rush straight out of the meat. But cutting into that big hunk of meat immediately after it comes off the heat is going to ruin all of your hard work. “Each one cooks a little different, and the window of opportunity between undercooked and mush is small.” Rest your brisket before you sliceĪfter waiting patiently while your brisket smokes for hours, we know it’s tempting to dive in right away. “I’ve pulled briskets off the smoker at 190, while others weren’t ready until they reached 200,” Male adds. ![]() You’re never going to buy two hunks of brisket that are exactly alike, so you need to treat each one differently as you cook it. “Touch is really important when I cook, so I generally start feeling the briskets once they hit about 185. “Use temperature as a guideline, but rely on the way the brisket feels,” Male says. But you shouldn’t rely solely on this tool to gauge doneness. Touch is more important than temperatureĮveryone who cooks meat often should invest in a quality meat thermometer to help them know when it’s ready to come off the fire. Whatever you decide to use, Fulk suggests rubbing your brisket the night before you cook so the salt has time to really soak in. Of course, you should feel free to experiment with your own spice blends, but be mindful of the combination and remember that you want the meat to shine. I like salt, pepper, and a touch of cayenne.” Pgiam/Getty Images “Brisket is a long cook, and it is going to take on a ton of flavor from the smoke. “A rub is not an excuse to empty out your spice rack!” Fulk says. This does not come from too much smoke, but it usually comes from green wood or not having enough oxygen in your smoker.” Keep your rub simple “Those first few hours are crucial, and we know brisket thrives in a smoky environment, so give the brisket what it wants! You sometimes hear the phrase ‘over smoked,’ and this usually refers to an acrid taste to the brisket. “It’s just like preheating an oven,” Fulk says. In fact, if you neglect this step and put the brisket in too soon, it could critically affect your results. Preheating your smoker is more important than you think for achieving a perfectly cooked brisket. So, pick up a brisket roast - we suggest from Omaha Steaks - and learn the secrets to a flavorful meal. ![]() We wanted to know what they do to make delicious brisket and how we could replicate it at home. We sat down with two of those pitmasters Jared Male, restaurant consultant and former pitmaster of Randall’s Barbecue in New York’s Lower East Side neighborhood, and Ash Fulk, chef and pitmaster of Hill Country Barbecue Market. This year, top pitmasters will be throwing down for the title on April 26, 2023, in what is sure to be a meat-tastic day. (Don’t believe us? Check out this episode of Beards, Booze, and Bacon with Arrogant Swine’s Tyson Ho.) One such event, Brisket King NYC, which has been going on for over ten years and draws pitmasters from near and far to compete for the best brisket in the city. New York City barbecue has been coming into its own during the past decade, which can be seen in the city’s many meaty festivals that take place every year. Touch is more important than temperature.
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