Brisket is not just an American staple but a BBQ goal to achieve perfection of the tender, juicy bend. This is a fool-proof recipe that will lead to restaurant-quality results.
Light your Pit Barrel® according to the instructions.
Remove the brisket from the package, rinse gently with cold water and pat dry with paper towel.
Using the sharp Ultimate Chef’s knife, trim all but ⅛ – ¼” of the hard white fat from all sides of the brisket. Carve out most of the two large nuggets of fat on the sides, being careful not to separate the two muscle groups (the point and flat). Finally, slice off about ½” of each of the long edges to remove any grey meat.
Tip: Cut off one corner of the thin end of the flat, across the grain, to serve as a slicing reference.
Lightly coat all sides of the brisket with olive oil, followed by a liberal coat of the Beef & Game Rub.
Insert one hook into the center of the thick pointed end of the brisket, leaving enough of the rod (U-shaped) end of the hook exposed to allow it to be hung on the rod, about 3 inches down. Hook the rod end of a second hook over the pointed end of the first, pull to apply tension, then insert the second hook through the meat until secure.
Hang the brisket from the rods in the center of the barrel, and secure the lid.
Cook approximately 3-4 hours, or until the center of the thickest part of the brisket reaches an internal temperature of 160-170º.
Remove the brisket from the Pit Barrel® to a large platter or sheet pan, remove the hooks, and wrap it fat-side-down in a double layer of heavy-duty foil, adding the broth/consommé, beer, water, or other wrapping juice before sealing the foil.
Tip: Wrap it as tightly as you can without piercing the foil.
Remove the rods from the Pit Barrel®, install the grill grate, and put the wrapped brisket on the grate with the sealed/crimp of the foil facing up.
Re-insert the Pit Barrel® rods (to control the ventilation), secure the lid, and continue cooking the brisket until it reaches an internal temperature of 200º, for about 1-2 hours. (shown using the ThermoWorks Thermapen®).
Remove the brisket from the cooker, and let rest for at least an hour either tented with foil or wrapped in a towel and placed in a cooler (without ice).
Tip: You can hold a cooked brisket in a cooler for up to 6 hours. The longer you hold it, the better the results.
Remove the brisket from the foil, reserving the foil liquid, and separate the point from the flat by slicing through the layer of fat between them. Remove any excess fat from each part of the brisket.
Slice the flat portion across the grain to ¼”, then cut the point into cubes. Then drizzle with some of the reserved foil liquid. Sprinkle the cut meat lightly with Beef & Game Pit Rub.
Desired Temp: 200º