Elevate Your Barbecue Game:
The Ultimate Guide to Texas Barbecued Brisket on a 22" Weber!
Welcome to Track #6 on Blog.1782Farm.com, dedicated to professional caterers and backyard BBQ enthusiasts who aspire to perfect their barbecue skills. This Memorial Day weekend, we invite you to join our Outrageous Outdoor Eating Events (O.O.E.E.) community as we explore the art of cooking an authentic Texas barbecued brisket. Featuring insights from Cook's Country's acclaimed YouTube video, we'll walk you through every step of preparing a mouthwatering 12-pound brisket, ensuring your barbecue is the talk of the town.
Synopsis:
This article walks readers through the process of preparing and smoking a full Texas barbecued brisket, using detailed instructions and practical tips to ensure a successful outcome. By subscribing to our channel, you'll gain access to a wealth of knowledge and become part of a passionate community dedicated to the art of outdoor cooking.
Understanding the Brisket
The brisket is a cut of beef from the lower chest or breast, prized for its rich flavor and tenderness when cooked properly. A full brisket consists of two parts:
The Point (Deckle): The fattier, more marbled section that sits on top of the flat. It's known for its rich, juicy flavor.
The Flat: A leaner, more uniform cut that lies beneath the point. It slices neatly and is typically more tender when cooked correctly.
For the ultimate barbecue experience, you'll need both parts, as the interplay between the fat and lean meat creates a succulent, flavorful brisket.
Make sure to ask your butcher for a full and untrimmed and uncured brisket.
SideBar #1; What’s a Dalmation Rub?
A "Dalmatian rub," is a simple and classic seasoning blend used primarily in barbecue, particularly for beef brisket and other cuts of beef. The name "Dalmatian" comes from the speckled appearance of the seasoning mix, reminiscent of a Dalmatian dog's spots.
Ingredients and Composition
The traditional Dalmation rub consists of only two ingredients:
Coarse Kosher Salt: Provides essential seasoning and helps to draw out the meat's natural flavors.
Coarse Black Pepper: Adds a sharp, spicy note that complements the salt and enhances the beef's flavor.
Preparation and Application
Preparation:
Combine equal parts of coarse kosher salt and coarse black pepper. The ratio can be adjusted based on personal preference, but a 1:1 ratio is a common starting point.
Application:
Apply the rub generously and evenly to all sides of the meat. The coarse texture of the salt and pepper ensures that the rub adheres well to the surface and penetrates the meat during cooking.
Allow the meat to rest for a while after applying the rub, typically 30 minutes to an hour, to let the seasoning settle and start working its way into the meat.
Uses
The Dalmation rub is most commonly used for:
Brisket: It’s a traditional choice for Texas-style smoked brisket, where the simplicity of the rub allows the natural flavors of the beef to shine.
Beef Ribs: It can also be used on beef ribs, providing a straightforward seasoning that enhances the meat's natural taste without overpowering it.
Steaks and Roasts: This rub is versatile and can be applied to various cuts of beef, including steaks and roasts, for a classic barbecue flavor.
Benefits
Simplicity: The Dalmation rub's simplicity makes it easy to prepare and use, even for beginners.
Flavor Enhancement: By focusing on salt and pepper, this rub enhances the natural beef flavor without masking it with complex spices.
Versatility: It can be used on a wide range of beef cuts and is suitable for various cooking methods, including smoking, grilling, and roasting.
Variations
While the classic Dalmation rub consists solely of salt and pepper, some variations may include:
Garlic Powder: Adds an additional layer of flavor without deviating too much from the simplicity of the original rub.
Paprika: Introduces a subtle smokiness and a hint of sweetness.
SideBar #2; What’s the Texas Crutch?
The term "Texas Crutch" refers to a technique used in barbecue cooking, particularly with large cuts of meat like brisket, pork shoulder, or ribs. This method involves wrapping the meat in foil, butcher paper, or parchment paper partway through the cooking process. Here’s a detailed explanation of the Texas Crutch:
Purpose of the Texas Crutch
Speeds Up Cooking: Wrapping the meat helps to accelerate the cooking process by trapping moisture and heat, effectively steaming the meat. This can significantly reduce the overall cooking time.
Retains Moisture: The wrapping helps to retain the meat’s natural juices, preventing it from drying out. This results in a more tender and juicy final product.
Breaks Through the Stall: During low and slow cooking, large cuts of meat often hit a "stall" where the internal temperature plateaus for a prolonged period. The Texas Crutch helps the meat push through this stall by reducing evaporation and stabilizing the cooking environment .
How to Apply the Texas Crutch
Timing: Typically, the meat is wrapped when its internal temperature reaches around 150-160°F, which is usually when the stall occurs. This is often 3-4 hours into the smoking process.
Wrapping Material:
Aluminum Foil: Commonly used because it creates a tight seal, effectively trapping steam and moisture. However, it can soften the bark (the outer crust) of the meat. USE THIS FOR COOKING ON THE 22” Weber BBQ Kettle Grill!
Butcher Paper: Preferred by some for its breathability, which allows some moisture to escape and helps maintain the bark’s texture while still speeding up the cook.
Parchment Paper: Less commonly used but works similarly to butcher paper.
Method: Wrap the meat tightly to ensure minimal air pockets. Place it back on the smoker, seam side up to prevent juices from leaking out, and continue cooking until the desired internal temperature is reached, typically around 200-205°F for brisket .
Benefits and Considerations
Enhanced Flavor and Texture: The Texas Crutch can help maintain the meat’s juiciness and tenderness, ensuring a flavorful and enjoyable barbecue experience.
Bark Softening: One potential downside is that wrapping, particularly with foil, can soften the bark. Using butcher paper can mitigate this issue while still offering many of the benefits of the crutch.
Ease of Use: This method is relatively straightforward and can be a reliable way to ensure a successful barbecue, especially for beginners.
The Texas Crutch is a valuable technique for barbecue enthusiasts, helping to manage the cooking time and maintain the desired moisture and tenderness in large cuts of meat. By strategically wrapping the meat during the cooking process, you can overcome common challenges like the stall and achieve delicious results.
Now that you know what a Dalmation Rub and the Texas Crutch are… you are ready to…
Prepare Your Weber Grill for Smoking
Here’s where I get technical on you!
One of the keys to perfect Texas brisket is mastering the smoking process. Here's how to set up your Small Weber Barbecue grill using the "snake method":
Construct the Snake:
Create a double-layered ring of 58 individual briquettes along the outer edge of the grill. Lay the briquettes like dominoes, but with two’s at a time. So, lay down 2 briqettes and then another two, with each of the two briquette overlapping the prior two. In other words, two by two. This setup allows for a slow, controlled burn, essential for maintaining a consistent temperature. The briquettes will last for 5-6 hours without human intervention. We’ll be smoke cooking the brisket for 4-5 hours to get the brisket to the 170°F mark for the first phase of the BBQ process.
OK, you now have a 58 briquette snake laid down along the bottom (exterior) perimeter of your 22” Weber Kettle Grill. Now, lay down another 58 briquettes two by two, right on top of the first snake layer.
So, that’s 58 X 2 = 116 individual briquettes forming your full snake length and girth.
NOTE THAT A BRIQUETTE SNAKE LIKE THIS WILL PRODUCE A STEADY 275°F heat source for about 6 HOURS.
YOU WILL STOP THE SMOKE COOKING PROCESS WHEN THE MEAT HAS REACHED 170° F, OR AROUND 4 - 5 HOURS.
You’ll also need 10 briquettes in your chimney starter, as described next.
Plus, you’ll need a final 3/4 quart of briquettes for a final burst at heat when the others have almost completed their burn.
Next, place a 13 x 9” disposable rectangular aluminum tray in the middle of the Weber bottom with the snake winding around it.
Fill the tray with 6 cups of water.
Open the bottom Weber Grill vents so your lit snake gets enough air to burn properly.
The top Weber Grill vents should be partially closed.
Place the Weber grill into the Kettle grill. Brush to clean it with a wire brush and then take a folded paper towel dipped in vegetable oil and rub it over the cleaned grill grate to lubricate it, using metal tongs.
Place the Brisket, fat side down, with the Point end (i.e. the Point is the more bulbous, fatty end) right where the gap in the briquette snake is.
Insert your temperature probe into the Point end for reading the temperature of the Point end, remotely, without opening up your 22” Weber Kettle Grill.
Place the Kettle Grill top on the Weber, making sure to place the kettle vent openings over the Point!
Now, light the 10 briqettes in your chimney starter until all are completely ignited and red. Pour these on the head of the briquette snake making sure to grab any loose briquettes with metal tongs and place right on the head of the snake. NO ignited briquettes should touch any part of the briquette snake except the head of the snake!!!
Now, you’re ready to start your smoke cooking!
Lighting the Snake:
Light 10-12 briquettes in a chimney starter until they are ashed over. Place these lit briquettes at ONLY one end of the snake. The briquettes will gradually ignite the unlit ones, providing steady heat for several hours.
You’re looking for about 4-5 hours of smoke cooking to get the meat to the 170°F point.
Remember it’s a marathon, Not a sprint!
Adding Wood Chips:
Soak a few handfuls of wood chips (hickory or oak are great choices) in water for about 30 minutes. Scatter these over the lit briquettes to introduce a smoky flavor that penetrates the meat. I personally prefer to use 3” chunks of wood, described next.
Alternatively, find your target smoking species, say hickory, and position 5 X small 3” chunks of this wood on top of the charcoal snake evenly around the snake’s circle starting 5” from the snake’s head.
Smoke Cooking the Brisket; Phase I
Now that your grill is ready, it's time to prepare the brisket and start the smoking process:
Season the Brisket:
Trim excess fat from the brisket.
Generously rub the entire brisket with your Dalmation Rub… or a mixture of salt, pepper, and any additional spices of your choice (garlic powder, paprika, and cayenne pepper are popular options).
Placement:
Place the brisket on the grill, fat side down. This indirect cooking method allows the brisket to cook evenly and absorb the smoky flavors.
Monitoring Temperature:
The briquette snake will maintain a grill temperature of around 275°F. Use a grill thermometer to monitor the internal temperature of the grill. Adjust the vents as needed to control airflow and temperature.
Cooking Time:
Smoke the brisket until it reaches an internal temperature of 170° F. This process typically takes about 4-5 hours.
Make sure to use an internal meat thermometer so you are not opening the Weber grill during the cooking process!
Phase II of Cooking the Brisket:
Once the brisket reaches the desired 170 degree F temperature, remove it from the grill and wrap it tightly in 2 layers of aluminum foil (This is called the Texas Crutch!)
Note which side of the brisket is the fat side as this will be the downwards side which is closest to the heat source (the briquette snake).
Place the wrapped brisket back into the Weber Grill and insert the temperature probe in the Point (thick end) with the fat side down, once again.
Now, continue to cook the brisket for about 2 more hours or until your temperature probe hits 205°F. THIS IS YOUR FINAL COOKING TEMPERATURE TARGET!!!
NOW FOR THE REST PHASE…
Take the completely cooked brisket, which is all double-wrapped in aluminum foil, and flip it over onto a serving plate or small tray so that the fat side is Up. This will be the presentation side.
Place the brisket into a large insulated beach picnic cooler for a whopping 2-3 hours so that the meat can contiunue to cook in the cooler.
Let it rest in a cooler or insulated container for 3 hours. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness.
Serve the meat by slicing it 1/4” thick and it will be in the 160°F range.
Serve with your favorite sides and BBQ sauces!
Join the O.O.E.E. Community
Cooking an authentic Texas barbecued brisket is a rewarding challenge that promises to impress your guests and elevate your barbecue skills. We encourage you to subscribe to our O.O.E.E. educational channel for more expert tips, recipes, and community events. Join our community for an annual subscription at $3.00 per month or opt for a month-to-month subscription at $5.00 per month. We look forward to your participation and to sharing more exciting outdoor cooking adventures with you!
For a detailed visual guide, check out the Cook's Country YouTube video that inspired our brisket journey.
Happy grilling and see you at our next O.O.E.E. event!
Join our community now!
Keep reading with a 7-day free trial
Subscribe to 1782Farm.com - Living an Herbal Lifestyle with You! to keep reading this post and get 7 days of free access to the full post archives.