Brisket is a relatively inexpensive beef cut that is a perfect selection for the grill. It comes from the rib and sternum area, or as my home ec teacher used to say, “When cows lie down, they are on where this cut comes from.” That means it can be a bit tough and requires low, slow cooking. Since I had plenty of time this past weekend, I decided to put the smoker to work. I bought a 5-1/2 pound brisket because I wanted to have plenty of leftovers to vacuum pack and put in the freezer. I planned ahead and allowed the spice rubbed meat to sit in the refrigerator the day before. Then after letting it come to room temperature, outside I went and allowed the aroma to intoxicate me (and the neighbors!) all day. It was deliciously served with turnip greens, homemade rolls and sweet corn … a fine feast indeed!
Yield: 6-8 servings
1 (5-6 pound) brisket
3 large garlic cloves, peeled and minced
1 heaping teaspoon salt
1/2 heaping teaspoon black pepper
Rub with brisket with the garlic, salt and pepper. Wrap in plastic and refrigerate at least 12 hours. Remove from the refrigerator and allow to come to room temperature for 30 minutes. Preheat the smoker and insert a thermometer probe into the meat (this is essential for success). Place the brisket with the fat side up on the grate and smoke for 4 hours. Transfer to a low (250 degrees) grill and grill until the internal temperature reaches 160 degrees (the time will vary with weather, but mine took around 3 hours). When the thermometer reaches 160 degrees, wrap the brisket in heavy duty aluminum foil, wrapping around the temperature probe. Place the foil-wrapped brisket back on the grill until the internal temperature is 200 degrees. Remove and let rest for at least 20 minutes before slicing and serving.