Barbecuing a brisket low and slow is a time-honored tradition that results in tender, flavorful meat. Whether you’re a seasoned pitmaster or a beginner, here are some tips to help you achieve barbecue perfection.
Start with a good quality brisket. Look for one that has a nice marbling of fat throughout, as this will help keep the meat moist during the long cooking process. Trim any excess fat, but leave a thin layer to add flavor. We can pick one out for you that will be suitable.
Season your brisket generously with a dry rub. A classic combination of salt, pepper, and garlic powder works well, but feel free to experiment with your favorite spices. Make sure to coat the entire brisket evenly for maximum flavor.
Before placing the brisket on the grill, allow it to come to room temperature. This will help it cook more evenly. While the meat is resting, preheat your grill to a low temperature, around 225°F (107°C).
Place the seasoned brisket on the grill, fat side up, and close the lid. Maintain a consistent temperature throughout the cooking process, adjusting the vents as necessary. The low and slow method requires patience, as it can take anywhere from 8 to 12 hours to cook a brisket to perfection.
During the cooking process, periodically check the temperature of the brisket using a meat thermometer. When the internal temperature reaches around 195°F (90°C), it’s time to start checking for tenderness. You can also baste the brisket with a mop sauce or your favorite barbecue sauce to add flavor and moisture.
Once the brisket is cooked to your desired tenderness, remove it from the grill and let it rest for at least 30 minutes. This allows the juices to redistribute, resulting in a more flavorful and juicy brisket. When ready to serve, slice the brisket against the grain for maximum tenderness.
Barbecuing a brisket low and slow is a labor of love, but the end result is well worth the effort. With these tips, you’ll be well on your way to creating a mouthwatering brisket that will impress your family and friends.
Depending on the type of steak these are the sizes we recommend based on appetite. Standard would be a typical restaurant size and red would be our choice.
4oz small
6oz standard
7oz medium
8oz large
10oz extra large
6oz sandwich
7oz medium
8oz standard
10oz large
12oz extra large
6oz small
7oz medium
8oz standard
10oz large
12oz extra large
16oz huge