Meemaw's Brisket Recipe: a Taste Sensation Like No Other - Blend of Bites (2024)

FAQs

What is Meemaws secret brisket recipe? ›

The day before you plan to cook the brisket, apply a generous amount of brisket rub on all sides of meat and refrigerate overnight. The rub will not only enhance the flavor of the meat, but tenderize it as well. Similar to rubs, the meat should soak overnight in the marinade for maximum flavor absorption.

It is one of the nine beef primal cuts. The brisket muscles support about 60% of the bodyweight of a cow, so it has a lot of tough connective tissue. What does brisket taste like? Brisket has a dense, savory, beefy flavor like lean steak.

When a brisket is cooked low and slow, the fat in the meat will begin to render and melt, becoming more tender and flavorful as it cooks. The rendered fat will help keep the meat moist and juicy, while also contributing to the overall flavor of the brisket.

Marinating helps tenderize tough cuts by breaking up the muscle fibers. But low, slow cooking does that, too, so no need to marinate when you're smoking brisket. Brown and Ayala start with high-grade brisket from a ranch in Iowa, and season it with nothing more than a dry rub of equal parts salt and pepper.

If you're someone who prefers slices of brisket, then the flat is the way to go. Due to the shape and the lean texture, the flat makes it very easy to cut uniform slices. On top of that, the meat isn't too fatty and tastes delicious. Now, if you like shredded meat for sandwiches or BBQ, the point is for you.

I like to add in some Post Oak wood chips or chunks because it gives the meat some extra smoke flavor. Next, place the brisket into the smoker with the fat side of the brisket facing the heat. This layer of fat allows it to serve as a “protection” layer against the heat. Cook for anywhere from 7-8 hours.

The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin. A tender and moist brisket is the result.

What is the perfect brisket? ›

For a 12- to 14-pound brisket, allow anywhere from 9 to 12 hours in the smoker. Here, you'll first smoke the brisket for 6 to 8 hours, until it reaches an internal temperature of 165°F. Then, you'll wrap the brisket in unwaxed butcher's paper and return it to the smoker for 3 to 4 hours, until it reaches 203°F.

Heat helps to break down the proteins and fats in the meat, while smoke adds flavor and aroma. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that creates the delicious flavor and aroma of BBQ.

Plain Water

Sometimes the simple way is a good way to go too. If you want to give your brisket some extra moisture without messing with the flavor, just use plain water. It will get the job done and allow you to focus on imparting your desired flavor into the meat through a brisket injection and exterior rub.

Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart. You should be able to slice it into pieces that can just hold together, requiring a little pull to come apart.

The brisket is at its most tender when it reaches an internal temperature of around 195 to 205°F (90 to 96°C). However, the exact temperature for peak tenderness can vary based on factors like the cooking method, the grade of the meat, and personal preference.

Chuck Roast is referred to as “poor man's brisket” because it's a cheaper cut of beef that can be prepared the same way.

Essentially, bark comes from the evaporation of the moisture in and on the meat from the low temperature, diffused heat fire. As water evaporates and the fats of the meat liquefy and bubble throughout, smaller molecules like salt penetrate into the meat (assisting in the production of your smoke ring).

The three most well-known grades, in order from highest degree to lowest, are Prime, Choice, and Select. (There are grades lower than Select, but we'll leave those out of this discussion.) The beef is graded primarily on the marbling of the ribeye between the twelfth and thirteenth rib bones.

Using your hands, apply the beef rub all over the meat. Place the brisket snugly in a clean aluminum baking pan. Place the pan in the smoker, close smoker cover, and smoke for 21/2 hours. Remove the pan from the smoker and cover it with aluminum foil.