Every now and again, after we make a brisket, we’ll have leftovers. It’s not common, mind you. Usually, the brisket is simply gone, or close to it. Often, we’ll send it home with a friend, who I believe is brisket’s biggest fan. But, it does happen sometimes. And when it does, it’s pretty easy to find stuff to do with it. New Year’s Day 2013, we made brisket hash. Simple. Delicious.
Simple yet delicious breakfast out of leftover brisket.
potatoes (recommend Yukon Gold)
Add enough butter to cover the bottom of your skillet. Chop your potatoes and onions. Add to the skillet over medium heat. Cover and wait, to make sure that your potatoes become soft. Like with cat food, er canned corned beef hash, I like to flip the potatoes infrequently, to allow them to brown as much as possible. Best part, after all.
Once the potatoes are close to done, add the cubed brisket and recover. Let it cook together for a few more minutes, and then remove the cover to add a bit of browning.
If you’re thinking of BBQ in Carolina, you’re probably thinking pork. But, when you think about BBQ in Texas, you’re probably thinking of beef. And what kind of beef are you thinking about? Brisket.
Nearly inedible unless cooked correctly, it become a nearly unanimous favorite that can melt in your mouth. So, here, I’m going to share the brisket that is current the favorite of myself, my family, and all of my guests.
I prefer to start with a “packer’s cut”. A good guide to brisket selection can be found at the Virtual Weber Bullet.
These days, I don’t do much trimming on my brisket before cooking. Why? Because that fat melts over the meat, and it’s delicious! Besides, you can certainly trim after it’s cooked. However, one thing that do pretty reliably during prep is that I score the brisket before I apply the rub. This is because carving the brisket incorrectly can make it much tougher than it would have otherwise been. Carving a brisket across the grain is important, and it can be pretty tough to recognize the grain once it’s all dark and beautiful. So, before you rub the brisket, turn it fat side down, and score the meat across the grain. As close to 90 degrees as you get it is good. As you can see, I wasn’t that close this time. 😉
Now, it’s time for the inappropriate meat rubbing innuendo. It is sometimes necessary to do it yourself, but it’s always better when you can find someone else to do it for you! My current favorite beef brisket rub is the #1 beef brisket rub from Food Network. I do doctor it a bit, in that I use close to equal parts sea or kosher salt and freshly ground black pepper, I also add cayenne. The recipe calls for a teaspoon. I usually do a bit more than double that, so probably 2-2.5 teaspoons of cayenne. Before applying the rub, I always rub the scored brisket with olive oil, and then apply the rub. Cover the rubbed brisket with cling wrap, and allow it to sit in the refrigerator. I usually hope for twelve hours or better.
As far as the smoke of the brisket itself? There are only two things that I personally strive for.
Keep smoker temperature as close to 225°F as possible.
Get the brisket to 190°F if at all possible. It makes a difference.
Beyond that, there is room for experimentation. My personal preference, is to use hickory as my smoke wood. I’m looking forward to trying some stuff that I haven’t tried, such as oak, pecan, and walnut, which are all said to be similar to hickory as a smoke wood, but a bit more gentle in flavor. This isn’t a problem in this house, though, as we all like hickory. Beyond that, I personally prefer chunk wood as opposed to chips.
Do you have any tips or tricks that you like to use when smoking brisket? I’d love to hear about them.