BBQ Brisket is the toughest cut of meat to cook. Some say its better to cook the left handed brisket because it is not the side the cow got up on every time and make it tougher.
Warning: Wagyu Brisket is cooked Hot and Fast. The Fat will render out faster than with other types of brisket. If you cook a Wagyu Brisket low and slow fat will render out and it will dry and draw up. Source Butcher BBQ and Jack Waiboer said it two years apart 1500 miles apart. They both said the same thing.
Inconsistency in your cook-When you go out every week and compete in BBQ its easy to to see differences in your cook week to week. What is going on? Butcher BBQ at The American Royal talked about this at length. He said, “It in the feed.” When you buy meat you have to buy the same brand to start off with every time. That at least will give you that much consistency. Then you have to find out about the feed lots. Some companies feed as much as 4 different types of feed a year. For instance 3 months on Corn based feed, 3 months on Wheat based feed, 3 months on Soy based feed, and 3 months on another base. These changes in base feed will change the consistency in your meat. If you take the same company’s meat out and do the same cook you always do with a wide changing results then the feed lot for that meat changed from the last one you cooked. How can you find out what companies change feed lots will follow on BBQSuperStars as we do our research.
Texas is the BBQ Brisket capital of the world. Kansas started cooking it later. Nothing in BBQ taste any better than a BBQ Brisket A BBQ Brisket flavor profile is beef, beef and more beef. Injected with beef flavor, rub down with beef flavor, and cooked in beef flavor. There is a short distance between championship Beef Brisket and pot roast. Championship BBQ Brisket is suppose to pull apart with a small amount of resistance and when you pull on it. It should make a spider web looking pattern on the brisket. That is when you know when its done.
BBQSuperStars Brisket Recipe
- 2 packs McCormick Brown Gravy Mix
- 3 oz Worcestershire Sauce
- 3 oz Soy Sauce
- 3 oz Moore’s Marinade
- 16 oz Beef Broth
- 3 oz of Bacon Grease
- 3 oz Red Wine
- 1 Tablespoon of Moo’d Enhancer Draper’s BBQ
- 2 oz of Budweiser Beer
Cook 1 pound of bacon and drain the grease into a 4 quart pot. Pour 16 oz of beef broth into the pot. Put it on low heat. Add the two packages of McCormick Brown Gravy Mix into the pot. Add the Worcestershire, Soy, and Moore Marinades into the pot. Let it cook for 10 minutes. Then add the Budweiser, Moo’d Enhancer, and Red Wine. Cook for another 10 minutes then strain it all into a glass holding jar. Plastic reacts with the injection and changes the flavor especially if the plastic jar was used for cold beverages. Refrigerate over night then inject your brisket the next day when your ready.
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Series of Rubs
You can’t do a brisket with just one rub. There are certain rubs that are better for cooking brisket.
Brisket rubs come in two categories:
Smoked Salt with Black Pepper in it. Smoked Salt is different than regular salt. you have to start off with Kosher Salt, Sea Salt, Coarse Salt all the same thing. You can put this salt in your own smoker but Kosmo Q, Butcher, and Big Ron’s have already done a good job with it.
Red Brisket Rubs are deep paprika, black pepper, red pepper, and a salty background. Kosmo Q, Butcher, Plowboys, Junior Urias Rub for Grub have got to be some of the Best in the World. Red Brisket Rub is the top rub and Smoked Salt Rub is the under layer.
Bold Flavors it the heart beat of the South West, Fresh Black Pepper is a must on any Brisket weather your cooking in Competition or in the Backyard.
You can’t wrap a brisket in a Texas Crutch that is for ribs. You got to wrap it in what I call a boat. I’ve got live and youtube video’s doing it in living color.
After you rub your Brisket and cook it for 2 hours you have to rub lightly with the Red Rub and build and Azue.
Azue is a fancy word for cooking sauce. Building an Azue around a brisket is very important. Being in a boat tightens the Azue up around the Brisket. Championship BBQ Cooks keep the Azue for as many as 10 cooks and freeze it between cooks so it will keep getting stronger and stronger.
Azue for a Brisket
- 8 oz Beef Broth
- 4 0z Blueberry Juice (Cranberry Ocean Spray Diet)
- 1 oz Worcestershire
- 2 oz Red Wine
- 1 oz Soy Sauce
- 1 oz Moore’s Marinade
- 4 oz Agave Nectar
- Bacon Grease
The wrap is critical. Two large Tin Foil is doubled, on the bottom and top, Top Tin Foil rolled to the center and ends brought up as the video up top there Kosmo Q vs Butcher. I used water in the video for dilution because I want to see the properties of the two injection powders.
Butcher/Kosmo Q injection Recipe
- 16 oz Beef Broth for Butcher (use one Kosmo Q/Butcher)
- 24 oz Beef Broth for Kosmo
- 1 oz Worcestershire
- 1 oz Soy Sauce
- 1 oz Moore’s Marinde
- 2 oz Moo’d Enhancer Draper’s BBQ
- 3 oz Bacon Grease
Fab B stains Briskets, Fab B Lite is out of style now. Big Ron’s is moving in. Some people may be using Fab B Lite.
- 16 oz Beef Broth for Butcher
- 16 oz for Big Ron’s
- 2 oz Worcestershire
- 2 oz Soy Sauce
- 2 oz Moore’s Marinde
- 4 oz Moo’d Enhancer Draper’s BBQ
- 6 oz Bacon Grease
This is a double batch cut it in half for two Briskets.
Don’t ever use apple juice on a brisket it make it too loose, and too moist. If you want pot luck use apple juice. If you want quality competition Brisket use Beef Broth. The more Beef Flavor you can instill in that brisket the better it will taste.
Most Championship Brisket cooks can make there brisket injection as thick as a slightly thin gravy. It makes the injection more stable in staying in the brisket.
BBQ Cooks put Mustard on a Brisket. I’ve seen them put French’s Mustard on all types of pork. Mustard is not compatible with Beef Brisket. Mustard, Vinegar, Pinapple are all things you use on pork not Brisket.
Rub a Brisket down with oil. No way, I wouldn’t do it. I’ve seen on television where it looked like a Texas Restaurant must has possibly put oil on the outside of their Brisket. Oil on the outside of a potato will cook the potato better in a baking environment because the oil itself will get hot and add temperature to the potato. Brisket is oily enough plus adding oil can make your rubs run off your Brisket. Don’t put oil on your Brisket. Put rub on the outside of your Brisket the night before (some say this will pull moisture out of the brisket) put you rub on 30 minutes before you put it into the cooker. 30 minute rule is in effect now a days. People are winning that way.
Soak a Brisket in Red Wine. In Canada its been done quite often. Soak a Brisket in Red Wine the night before you cook it. Its something you could try just not for competition.
Great bark on a Brisket many BBQ Competition Cooks are going back to offsets for this category. Offsets make a better bark on Brisket than other types of cookers.
Tender Quick is used on Brisket to make a larger smoke ring. Tender Quick can make the smoker ring to large. It can make the whole Brisket the color of a smoke ring. Tender Quick put on a Brisket is put on very lightly. Leave the Brisket in for 2 hours and wash it off with water to stop the smoker ring size. How do your rub a brisket that is going to have to be washed off? I don’t know? Rub, Tender Quick, cook 2 hours wash off re-Rub and move on with the cook.
- Choose a good brisket, Snake River Farms Wagyu Kobe Beef Black X #1 for competition. Angus Beef #2 then Walmart Brands, Sam’s Club, Publix are a far second.
- Brisket have to be aged in the refrigerator. At a certain temperature, for a certain number of days. If your willing to spend enough money you can get Snake River Farms to age your brisket exactly like you want it.
- Once you choose a brisket you have to trim it. I have a least 20 videos on trimming a brisket. Some want to take the whole fat cap off. Some what to leave half of it on there. Some want to leave it all on there. Fat Cap up or Down.
- The grey on the edge is actually caused by the steam pasteurization process. Every side goes through either a steam chamber or a 180 degree water wash depending on the processing plant to kill any bacteria on the surface.
- I’ve seen most cooks take half the fat cap off and cut the fat off the end of the Brisket. The Burnt ends come off the large end of the brisket.
- There are two parts of a Brisket. The Point and The Flat. The Point is where the burnt ends come from. Cook the Brisket before you separate the top and flat. Fat is the most flavoring part of meat. Marbling it the key to flavor. After you trim the BBQ Brisket like some of the videos above, inject the brisket.
- What to inject with? Butcher BBQ Injection, Kosmo Q, Big Ron’s Bee Injection are the best in the business. Some Others Moore’s Marinade, Dale’s Marinade Start off right just hit the link and order what you want.
- Inject at an angle every inch apart in a matrix and make sure you don’t got through the bottom. Some people want to inject from the side only its all about not letting it leak. Hold your hand on each hole as you go along the BBQ Brisket will actually heal a little. Some people add bacon fat to the injection I’m not sure how good that would be.
- Once you got it injected its time to rub it down. It needs to be a beef base rub not a red rub.
- Once you rub it down put it in a 3 gallon or a 5 gallon Zip Lock Bag. They sell them at Lowe’s. Put it in the ice cooker, refrigerator over night. Put them in there at least a few hours.
- When you get it out let it come back to room temperature and coat it with another coat of rub. Then put it on the smoker at 300 degrees. Leave it there for 4 hours. Some people will put it in a pan and cook it with no tin foil over the pan. Then take it out. Don’t look at it as it will cause your temp to vary and change your cooking time.
- Watch out that you do not punch any wholes in the brisket crust. Ever piece of BBQ will crust and right under the surface is all the juice. If you puncture or break that you’ll see the juice just run out of it.
- When you take it out set it on two large pieces of tin foil. Sprinkle another coat of rub on the brisket top and bottom. In this case use tin foil as your pan. Tin foil will keep the marinade touching the whole brisket and a pan will simply let the bottom set in the marinade. Roll the 4 corners of the tin foil up as to make it into a bowl. Pour in Guava Nectar, the liquid you had in the pan. Put the rest of your Butcher BBQ injection into the tin foil. Try to fill the foil till the liquid is over the brisket.
- The Stall- While cooking your BBQ Brisket and the temperature is rising the liquid in the meat will go from an even distribution to the outside edge of the Brisket. The transition of this liquid will cause the Brisket Temp to appear to stall. Don’t raise the Temperature of your pit just ignore it and let it cook.
- Everyone I’ve ever seen always cooks the fat cap up. Now take two pieces of tin foil to reinforce each other and put it on the tin foil like a lid. roll it into each side of the lower tin foil to make a bowl and leave the two corner with a little vent. Put it back in the cooker at 275 degrees. Leave it cook for 2 hours.
- The comes the tricky part. Take it back out and separate the top from the flat. There is a crossing piece of fat between the flat and the top. Cut down that fat to separate the two. Video A Then take the top and cut it into burnt ends. The Burnt ends are made out of The Point. The point being the big end that comes more to a point. The Flat is where the carved piece come from that are 8 1/2 inches ling for a perfect box
- Put the burnt ends you cut up into a pan and add some of the juice from the cook. Then put some of your favorite BBQ Sauce on the burn ends and put them back into the smoker with no foil just in a pan.
- Then take it out and put tin foil over it and put it in the Cambro and let it rest for 15-30 minutes. Its about juice being on the outside edge moving back into the center of the meat.
- Then take the fat off the flat and cut into serving pieces of BBQ Brisket. Put them in a competition box or put them on a pan then re-hydrate them with the juice out of the foil. That juice will bring it back to temperature and keep moist.
- Now get the burnt ends out and put them in the competition box or put them on the serving pan. You could chop up what ever pieces you have left to serve them also.
- The ideal finish temperature of a brisket is between 190-210 degrees.
- Lot of talk about how much BBQ Sauce to put on Brisket some say none if its got enough injection and rub. Thats up to you.
- Cutting a BBQ Brisket to serve is a serious matter. You have to cut against the grain. If you cut with the grain you just made pot luck. If you cut against the grain you made beautiful carved pieces.
- If you really want to learn about Pro BBQ Learn from the Pro’s Pit Bulls Up in Smoke Online BBQ School. Danny Coogle has his process down to a real detailed process. This is just general information.
- If you build a Brisket Box in KCBS and cut the pieces of Brisket more than 1/4 of and inch think there gonna say the Brisket is over cooked. Its a line of thought out there that if you cut it bigger than 1/4 in width your compensating for it being falling apart done.
- If you don’t cut it across the grain for a BBQ Contest and make those thin pieces as shown above you may as well not turn it in.
- Burnt Ends have to be real burnt ends. I heard at the NBBQA some important people say that gum balls of Brisket being put back in the cookers is not real burnt ends. The point is the burnt ends, put it back in there and make real burnt ends. The point part of the brisket.
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Video A Cambro
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