Grilling & Cooking Recipes: Nothing says Texas barbecue like brisket, the cut of meat that comes from behind the cow’s two front legs, according to the Houston Chronicle. A brisket consists of two parts, the leaner brisket flat, and the fattier brisket point. Brisket is permeated with collagen, which has to be rendered as soft as gelatin during the low and slow cooking process in a smoker.
The primary strategy for cooking a brisket low and slow is to bring a smoker up to about 250 degrees, and cook it over indirect heat for an hour for each pound of meat, which can take as long as an entire day, depending on how heavy the cut is. On a regular charcoal grill, this means placing the coals on one side of the grill and the meat fatty-side-up on the other. An offset smoker, which has a separate fire box for the charcoal or the wood, is best for low and slow cooking. Place the brisket point toward the smoke source and the brisket flat toward the smoke stack.
A dry rub is best for doing a brisket. Some people like to be elaborate, using a rub with a variety of spices, such as garlic powder, onion powder, cayenne pepper, and so on. Others like to keep things simple with just salt and pepper.
When the internal temperature of the meat is between 195 and 200 degrees, take the brisket off the grill, and let it rest for about 20 minutes. Then slice against the grain and serve with a good tomato-based barbecue sauce.
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