DON'T MAKE THESE BRISKET MISTAKES!
Brisket is by far, the most challenging cuts any barbecuer can cook. It's tought to begin with, needs a lot of time in the pit to render tender and requires patience and practice in order to get it down pat. Here are five most common mistakes you need to take into consideration when barbecuing a brisket.
Honestly, If I were paid a $1 every time I had to go over this with someone, I’d be a very wealthy man!
1) PURCHASE ONLY A WHOLE BRISKET! Minimum 10-12 lbs! A whole brisket has a FAT CAP on the top and lean on the bottom! The fat cap covers at least 95% of the lean! Also known as a Packer Cut. DO NOT, UNDER ANY CIRCUMSTANCES purchase one of those 5 pound packages of brisket---that's for corned beef.
2) Pay attention to the OUTSIDE TEMPERATURE, AND your COOKING CHAMBER TEMPERATURE! Already had conversations this week from people who OVERCOOKED their briskets (both by the way had purchased the WRONG cut of brisket!) The hotter it gets outside, the lower your cooking chamber temperature should be!
3) MARKING YOUR BRISKET! Essential in order to know where to slice against the grain in order to get tender slices. After the brisket has cooked, you won't be able to see the grain through the crust, so pre-mark it by cutting a chunk off against the grain.
4) Not cooking it to the proper internal temperature---this takes TIME! 185-190F minimum!
5) Failing to cut off the bottom 1/8th inch after your brisket is done to get even slices! Your slices will tear when you try and cut through the crust! So cut off the bottom crust BEFORE slicing.