How To Grill A Brisket Like A BBQ Pit Master?

The Basics / Fundamentals of Slow Cooking a Brisket!

If you apply these fundamentals you'll have some very satisfied customers who believe that you are a BBQ Grill Master (even if you know that you have a lot to learn before becoming one in your own mind).

Most of the following concepts are basic fundamentals of grilling and slow-cooking that are universally applicable grilling meat generally, while some are obviously specifically-applicable to grilling brisket only. Since grilling a perfect brisket is so labor-intensive, however, strict adherence to these principles is especially important with respect to briskets as compared to some other types of meat.

* When purchasing your brisket, keep in mind that over the course of slow-cooking it, the brisket will shrink! As a result, I suggest buying a piece that is significantly larger than you'd otherwise think would be needed to feed the number of guests at your BBQ.

* If possible, select a slab of brisket (or ask the butcher to cut you one) with 1/4" (one-quarter inch) of fat on the top. Cooked over many hours, this fat will melt into the brisket, one of the most important aspects of a beautiful BBQ masterpiece brisket!

* If you're like me and working with only a standard gas grill, purchase a Smoker Box; they are cheap and easy to use. Read up on how to use them, but there isn't much to learn. You'll also want to find out which local supermarkets and butchers sell Smoker Chips.

* Smoking is an essential aspect of grilling a brisket that can be respected even by a true BBQ Pit-Master. Since I usually grill my briskets for at least 8-9 but even up to 12 hours (when I have the time and opportunity to do so), I buy at least 2 and sometimes 3 bags of smoking chips. They come in various different "flavors," and - if there is more than one selection available - buy what the recipe recommends. If you can only find stores selling the most common flavors such as Mesquite, etc., then you'll be fine using those instead.

* Follow the directions and soak the smoker chips for at least an hour! The recipe may direct that you soak the chips in water, but I prefer a mix of water, apple cider vinegar, and a dark beer (I usually use Becks).

* The recipe you use will almost certainly include preparing a "mop sauce" to be slathered onto the brisket from time-to-time while it's on the grill. Personally, my best briskets have come when obsessively-compulsively applying the mop sauce in 15-minute intervals (the recipes typically contemplate doing so far less frequently). My advice in this regard is to simply make the mop sauce exactly as the recipe dictates, but to make at least 3 times the amount of mop sauce suggested.

* One of the reasons I end up apply mop sauce so frequently is that I typically stay in close proximity to the grill the entire time I'm cooking a brisket, to ensure that the temperature stays in an acceptable range (i.e., low to medium-low). I'll often see the needle rising over the preferred range and will open up the grill anyway to let out some heat, and it is as though the slab of brisket is almost audibly begging to be bathed in mop sauce, so I feel like it's just the right and humane thing to do!

Today's Tip : It is recommended that you keep the brisket in an aluminium container that will collect all the flavorful juices. This is done to keep the brisket soaked up in the juices and it helps to keep it absolutely moist.

Get more tips & hacks here.....

* Teach yourself about the basics of slow-cooking on the grill at low to medium-low temperatures. My best briskets have been grilled for up to 12 hours at a temperature ranging from 250 to 275 degrees.

* Teach yourself about the basics of indirect grilling (a fundamental of slow-cooking that applies heat but without the meat being directly over the flame).

* If using a standard gas grill, figure out how to manipulate the burners in such a way that you simultaneously achieve (a) the desired low to medium-low temperature inside the grill with the grill closed, and (b) having enough space to place the brisket on the grill in such a way so as to keep it as far away from the flame as possible. Just use common sense; if you have a big, 3-burner gas grill, this is easy. When you're ready to put the brisket on, turn off the front 2 and leave the back burner on, placing the brisket at the front end of the grill away from the flame. Turn it around from time-to-time so that one half of the brisket doesn't spend the entire time it is on the grill closer to the flame while the other side is further away. Turning is yet another reason to open the grill (in addition to temperature regulation), meaning another opportunity to apply more mop sauce!

* Finally, when you've religiously followed all of the directions in the recipe (including preparing any rubs, marinades, mop sauces, etc., and letting it sit in its rub or marinade for the amount of time called for in the recipe), place your soaked smoker chips into the smoker box (you can dribble some of the water-apple-cider-vinegar-dark-beer mix into the smoker box on top of the chips as well), and place the smoker box under the grill grate (typically, you'll have to rest it on two of the burners). Put the grill grate back on, set it on high heat and close the grill. Once you start seeing smoke coming out (which should smell delicious in its own right), you are ready to transition to low / medium-low heat and throw that sucker on the grill!

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