Three Rights Make a Left

BBQ PERFECTION

On Monday while we were memorializing our veterans I embarked on a tradition, and on May 31, 2021, I achieved perfection, or as close as you could possibly get. I smoked the perfect brisket.

First, I have to give credit to Tom Thumb in Heath for putting briskets on sale, and my wife Lori, for buying one with just the right amount of fat. I didn’t even have to trim it. I also have to give credit to my friend Kelly McCoy in Mesquite, who is a great, classically-trained culinary chef and taught me how to cook a brisket.

Cooking the perfect cut of meat isn’t really that hard but it does take work and diligence to make sure the temperature is just right. Wood is also important. I don’t use charcoal or a pellet smoker; I use real seasoned firewood. The kind of wood is a matter of individual taste. You can use Oak, Mesquite, Pecan, Hickory, or even more exotics like apple, peach, mulberry, etc. Monday, I used both Pecan and Mesquite.

Here is the recipe:

Rudy’s ( copycat rub) In a 1 gallon zip lock bag mix and shake. I usually mix a double batch and store it in a canister.

1 pound salt

4 ounces chili powder

3 ounces black pepper, coarsely ground

3 ounces black pepper, finely ground

2 ounces smoked (or hot) paprika

2 ounces garlic powder

Spread on brisket (not too heavy, or it will be salty), wrap in plastic wrap or foil and put in refrigerator overnight.

To be ready by lunch time have the brisket on the smoker at 4:00am. (This recipe takes 8+ hours to smoke). That means getting the fire going at about 3:30am so it will be ready by 4am.

I cook brisket on a broiler, fat side down, so air and smoke can surround it. Keep smoker temp close to 225 degrees. Let it smoke until the internal temperature reaches 165 degrees, then wrap with unwaxed peach butcher paper. You might have to order butcher paper on Amazon. Put the wrapped brisket back on the broiler.

Check fire often and add wood as needed to maintain 225 degrees. (If it gets as high as 250 for a short time that’s ok.) Also adjust temp with dampers on the fire box and smoke stack.

When the internal temperature reaches 200 (after a total of 8 to 12 hours) put it on a big pan and let it sit and cool for 45 minutes.

To slice, first cut the top from the bottom and trim off the fat. Cut slices across the grain.

If you have leftovers, chop up some meat and put it with eggs on breakfast tacos the next morning.