Tuesday, 7 August 2012

Memphis style BBQ brisket

This approach to making BBQ brisket is designed to be replicated easily by any home cook with a cheap charcoal smoker. The technique is simple, time consuming, but simple.And tastes really really good.

STEP 1. Pick a nice bit of brisket meat

The first step is the most important step and that is to choose a good bit of brisket.

The are a number of key things to look for in selecting brisket. inspect the fat cap and the fat line in the meat. If it is spongy or discolored, do not use it. A nice hard fat cap with dense fat is really important and will give you a lot better finished product at the end.

STEP 2. Getting your meat prepared (Brining)

The next step is to create a brine (1/2 cup sugar, 1/2 cup Kosher salt to each gallon of water), soak your brisket for 24 hours. Put the mix into a food-safe 5 gallon bucket and store in a clean and cool place.

STEP 3. Preparing the brisket (Marinade & Dry rub)

Take the brisket out of the brine after 24 hours and place it on towels to air dry. Then completely brush with Larouex's Memphis Styled BBQ Sauce (this will provide the stickiness) and coat with the BBQ Meat Rub Down.
Ingredients for the meat rub
  • 1/2 cup salt 
  • 1/4 cup pepper 
  • 1 Tbsp garlic powder 
  • 1 Tbsp oregano 
  • 1 Tbsp celery seed
  • 1 Tbsp paprika 
  • 1 Tbsp Chile powder 

Wrap in foil


After you have wrapped them in foil, put them back in the bucket and let them marry flavors for another 48 hours. Store in a cool and clean place!
STEP 4. Preparing the wood chips and smoker

Once you have given the brisket a good 48 hours with the rub and let the flavors from the brine infuse with the meat, it is time to smoke! you can use any cheap smoker and it will work great. Or you can spend loads on a nice side-box smoker, but having fancy equipment is not required!
Build a nice base of heat and then add charcoaled Mesquite and Hickory. Soak the wood chips (I use a blend of hickory, apple and mesquite) and add them in every 1/2 hour to get lots of smoke.
STEP 5. Smoke the brisket!
The cooking and smoking step...
  1. Prepare the wood chips by soaking them for at least an 6 hours before using. 
  2. Build the charcoal base and get it really hot! 
  3. Use a smoker with a water bath.
  4. Keep the heat nice hot and use a nice full wood charcoal for the next 3 hours of smoking.
  5. Put the meat in with the fat cap facing upwards. Rotate halfway (1.5 hours) through the smoking.
  6. Keep lots of smoke going. Add soaked chips every 1/2 hour.  
STEP 6. Render the fat cap to make the brisket nice and tender
The final step is to take the brisket after smoking for 3 hours and wrap in foil, keeping the fat cap facing upwards, Then place them into a 450 degree oven with a water bath and cook for another 1.5 hours (make sure to not let the water evaporate!) and then allow to cool.
This technique renders the fat cap through the meat adding flavor and tenderizing the meat to perfection.
while its still warm you can vacuum pack and it into the fridge. I will last a week in the fridge and if need it stored longer, just stick it in the freezer.




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