Easter Sunday Beef Brisket

For Easter dinner I was going to cook a Boston Butt, but my lovely wife thought it was a regular roast and cook it on Thursday, so I had to make a change in plans and decided to do an Easter Sunday Beef Brisket. I was in luck as the butcher had just received a fresh load of whole brisket’s. Usually when you go to the store or the meat market they usually carry just the flat portion of a brisket. I wanted the Flat and the Point.

 

THE MEAT:

Brisket is a cut of meat from the breast or lower chest of cattle (cow). The area the meat comes from supports about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue. The Flat, which i mentioned above, is a flat, rectangular piece of meat that makes up the majority of the whole brisket. This is the portion that is sliced across the grain and served on a plate or in a sandwich. The point is a lump of meat that partially overlaps one end of the flat. It is quite fatty on its surface as well as within the meat. It also contains a lot of connective tissue between the meat fibers. It can be sliced, but its loose texture after cooking makes it a better choice for chopped brisket sandwiches or burnt ends, which I’ve decided to do. Because the grain of the meat in the flat and point run almost perpendicular to each another the two sections get separated after cooking and dealt with separately.

fresh brisket

 

INJECTION/MARINADE:

In a small pot bring Beef Broth and Worcestershire sauce to a boil. Add garlic and onion powder, whisk and simmer for 5 minutes. Allow concoction to cool to room temperature. In a large aluminum pan, big enough for your brisket, lay it fat side down and inject the solution into the meat every 1 to 2 inches until you have covered the entire piece of meat. Once complete, turn meat over so the fat side is facing up and pour the remaining solution over the brisket. Cover and place in fridge for 4 to 6 hours.

brisket marinade

 

RUB:

Remove brisket from marinade and pat dry, discard marinade. The rub recipe will make about 1/4 cup of seasoning, this is enough to cover both sides of the brisket. If you get a full brisket, make sure you do not place any seasoning in the flap of meat where the Point overlaps the Flat. If you do you will end up with a wet seasoning that doesn’t look to well with the rest of the meat. Ask me how I know! I also placed a light coating of Pigskin Barbeque Running Back Rub to the fat cap side of the brisket. After seasoning, place brisket in a clean pan and return to fridge for 4 to 6 more hours.

 

THE COOK:

For this cook I used Cowboy Lump Charcoal, because of the long cook time and the small amount of ash it creates with me using so much charcoal. I also like lump charcoal because I prefer not to use lighter fluid and lump charcoal will fire up with a chimney starter and a couple of pages of newspaper. For my smoke flavoring I used 2 chunks of Mesquite and a nice log of Hickory. I brought my smoker up to 225 degrees and kept it there throughout the 9.5hr cook.

I like to remove my brisket from the fridge and allow it to sit in the pan uncovered for 30 minutes before cooking. I never cook any beef on the grill, taking it from the fridge straight to the grill. For the first 2.5 hours I cooked the brisket straight on the grill. After 2.5 hours I placed the brisket in a clean pan and covered it with heavy foil. Make sure to seal it tight so it doesn’t leak. You want it to create a steam bath for the meat so it can cook in its own juices.

Once the brisket was complete, I separated the flat from the point. The flat, I wrapped it in a double layer of foil, then 4 towels and placed in a cooler. The point, I cubed, placed in a small pan, tossed it with a little sweet barbeque sauce and placed it back on the grill for another hour and half. After that time I gave some to the family to snack on. I covered the remaining pieces in foil and placed in the cooler with the flat.

After 3 hours I removed the Flat and the burnt ends, sliced the Flat and dinner was served.

About Pigskin Barbeque 72 Articles
Just a regular guy who loves to barbeque. Married father of two. I developed a love for grilling as a child watching my dad grill. My love for BBQ, using wood and the "low & slow" method came after I purchased my first horizontal smoker in my 20's.

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