To grill brisket, apply seasoning rub, simmer for five hours, use a “Texas crutch,” and let it rest before serving. Smoke and grill for the first few hours if barbecuing. Use a thermometer to ensure consistent temperature and let it rest until the temperature settles.
The best tips for grilling brisket are to apply a seasoning rub to the meat, simmer it for about five hours, use a “Texas crutch,” and allow the meat to rest before serving. Most joints of meat need time to rest due to the way heat travels, which ensures a more even temperature throughout the brisket. Some chefs like to smoke their meat and grill it for the first few hours of cooking, but this should only be done if the meat is being barbecued. The fat side of the brisket should be facing up during the cooking process.
A touch of seasoning is one of the most important tips for cooks grilling brisket. While the brisket packs a lot of flavor without seasoning, a rub on the outside of the joint can add flavor. A common blend for a brisket seasoning includes salt, pepper, garlic powder, onion powder, and chili powder. The specific blend of seasoning can be modified according to the chef and the tastes of the guests. Applying the seasoning layer to the outside of the meat before cooking gives the flavors a chance to infuse into the meat.
Most meats benefit from being cooked for a long time. That’s because it breaks down more collagen than fast cooking, resulting in a moist, tender result. Most recipes suggest grilling the brisket at around 250 degrees Fahrenheit (121 degrees Celsius) for about five hours. It may be necessary to increase or decrease this value for particularly large or small tips. Chefs should use a thermometer to take frequent readings from the grill to ensure a consistent temperature.
A “Texas crutch” is a method of stopping the kitchen lull that usually occurs when meat hits 150 Fahrenheit (65 degrees Celsius). This pause is due to the evaporation of hot oils. When the meat reaches 150 degrees Fahrenheit, chefs should cover it with a double layer of aluminum foil. The meat can be transferred to a tray to preserve the juices, then the tray should be covered with foil. Some chefs put a cup of beef stock in the bottom of the tray to raise the moisture in the parcel. Chefs should allow the meat to cook this way until it hits around 190 Fahrenheit (88 degrees Celsius).
After the meat reaches 190 Fahrenheit, chefs should remove it from the barbecue and let it rest. This is a key part of the brisket grilling process due to the way heat travels. The heat just applied to the outsides of the brisket from the grill slowly works its way to the center. Waves of heat radiate through the meat and cause the temperature in the center of the meat to rise after it is removed from the grill. Letting the meat rest until the temperature settles at 160 degrees Fahrenheit (71 degrees Celsius) is recommended by most chefs.
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