Please though, whatever you do, don’t get grilling confused with barbecue. Barbecue, what we will be covering with this recipe, is utilizing smoke to cook whatever is in the grill. Everything else is considered grilling. I enjoy both, but the distinct flavor of smoke draws me in like no other. On a side note, that smell may have contributed heavily to my current career path in the Fire Service (no joke). As I cover in the episode, beef is not the only thing one can smoke. Pork, chicken, fish, cheese, vegetables, and fruit… You name it and it probably can be smoked. So let your imagination do the rest.
A few side notes on this episode. You’ll notice that I didn’t advise you to brine the brisket. It is most recommended as the final product will have a higher moisture level (= not as dry). Brine for at least 4-6 hours or over night. Second, I didn’t have my customary recap as I really had a number of people to feed and needed to get it to them. They had pitch forks and torches… Lastly, having a condiment like barbecue sauce would be nice, but the flavors of the smoke and spice rub would be diminished. Just keep in mind. Enjoy!
Smoked Brisket - Barbecue the way it is supposed to be. Be it at the Firehouse or at home, grilling with smoke is an easy task to tackle as it requires very little work. Low and slow is the name of the game as it allow the heated smoke to slowly break down the tough cut that is brisket. In this episode we discuss marriage, whether to soak or not and what bark is. For more, visit www.thefirehousechef.com.
Formats available: MPEG-4 Video (.m4v)
Brisket (6-10 Lbs.)
Sugar (¼ Cup)
Salt (¼ Cup)
Pepper (¼ Cup)
Vegetable Oil (2-3 ounces)
Grill (preferably Charcoal)
Charcoal (6-8 Cups)
Wood Chunks of your choice
Fire-proof Water Pan/Tray
Brine brisket a minimum of 4 hours or up to overnight. Wash off brisket when done brining. Dry with paper towels. Trim the fat cap from the brisket (leave some on please). Score the brisket ¼” deep with a boning knife creating a crisscross pattern on both sides. Place the spice rub liberally on both side ensuring it gets in every crevice. Wrap tightly in aluminum foil and refrigerate for an hour. Meanwhile, place paper towels with the Vegetable oil in a bowl and mix till the paper towels are coated. Place 2 cups Charcoal in the Chimney starter and the bundled paper towels on the bottom and ignite. Allow the coals to become white and ashen, about 20-30 minutes. Fill the water pan with water and place in grill on one side. Pour the hot coals on the opposite side of the water pan. Place an additional 2 cups of Charcoal so that they are piled on the side of the grill away from the water pan. Add about 3-5 wood chunks on top and place grill back and cover. Allow to heat up and begin to smoke for about 10-20 minutes. Meanwhile, remove the brisket from the fridge and allow it to come to room temperature. When the grill is ready, place the brisket fat side down over the water pan and cover loosely with a sheet of aluminum foil. Place the grill cover on with the vent directly over the brisket. Cook for about 1 hour ensuring the smoke is consistent and adding additional wood chunks if necessary. After an hour, remove the aluminum foil and flip the brisket and cook for an additional 4-5 hours (replacing the Charcoal when necessary) or until the internal temp reaches 180° F. Allow the brisket to rest for at least 30 minutes under a loose tent of aluminum foil before slicing. When ready to slice, cut across the grain to ensure a tender slice. Serve immediately. Enjoy!