How to cook brisket

Hey all, been a while! Lots has been cooking and busy preparing for competition season in a few weeks.

Wanted to share a video we shot recently about my favourite low and slow cut - brisket.

For many people new to smoking meat, it's one of the more challenging cuts, so hopefully this video will demystify some of it.

We did this as an addition to the 5 Tips for Great Brisket article.

Cheers!

Ben

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Comments

Jason

This is fantastic. Many thanks for sharing @MoonshineBen.

I've been really getting into brisket recently and followed your directions for a cook on Sunday. This was the result:

Not as impressive as your efforts obviously but it was delicious and all the family were very happy.

It was the first time I had stopped the cook mid-way and wrapped the brisket as per your directions. It did really help keep the meat moist.

I used foil and found there was a lot of liquid in the package. Is that normal? What's the advantage of using peach paper?

I also didn't rest it for anywhere near 2 hours like you recommend in your video. Why so long? And what kind of towel are you referring to? And what temperature is your meat after resting for 2 hours?

Thanks again,

Jason

MoonshineBen

https://www.workshop.bunnings.com.au/discussion/comment/4099#Comment_4099

Nice work!

Yes, if you wrap in foil, liquid is normal and perfectly fine. You need to wrap it tight so it doesn't steam. Peach paper basically allows it to breath while maintaining heat and moisture, so you have a killer bark when you take it out.

The 2 hour rest just allows the juices to redistribute through the meat and relax. If you're holding it in a towel (any old towel will do, as long as you don't plan on using again as it will just smell like brisket from that day on no matter how many times you wash it) and in an esky, you'll lose very little heat. Usually you take the brisket off at 205F, it might rest back to about 195-200F when you serve. ANything over 165 is done.

Jason

https://www.workshop.bunnings.com.au/discussion/comment/64202#Comment_64202

Excellent, thanks again @MoonshineBen.

I will try and get my hands on some peach paper to compare.

Just one more question! Do you take the brisket out of the foil/peach paper before wrapping it in a towel to rest? I would assume not...

Jason

MoonshineBen

https://www.workshop.bunnings.com.au/discussion/comment/94695#Comment_94695

Nope, leave it all in there.

Kermit

Where is the best place to get peach paper @MoonshineBen?

MoonshineBen

https://www.workshop.bunnings.com.au/discussion/comment/4109#Comment_4109

@Kermit, you can order online, I get mine from BBQ Outfitters in Yennora, but Smoke & Saucery sells online in sheets as well.

MartyH

Very professional and educational @MoonshineBen. Thanks for posting that.

How many kilos was that brisket? I've seen that Coles are now selling brisket but I assume it's just a section - doesn't seem as big as that. I'm sure the quality is better at a butcher anyway.

MoonshineBen

https://www.workshop.bunnings.com.au/discussion/comment/4119#Comment_4119

Thanks @MartyH, glad you enjoyed it. It was about 5kg when I started it, trimmed down to about 4.5kg. The method can be used on any size (I have done up to 8kg).

The brisket in Coles is just a section of the flat, but has also been corned a little bit, so I don't use them. If you've got a good butcher you can have a chat with them and they should be able to source it, or there are specialist butchers in most states who stock them (or even Costco if you have one near)

MartyH

https://www.workshop.bunnings.com.au/discussion/comment/64209#Comment_64209

Yeah, that sounds like the way to go @MoonshineBen. 5kg should feed a decent crowd!

Why would Coles corn the beef? To make it last longer on the shelf? How would that effect it when you BBQ it?

I hadn't had brisket until last year when I noticed Aldi had it. I knew all the BBQ experts raved about it but its good in the slow cooker as well for tacos. But the Aldi pieces are even smaller than at Coles - less than a kilo I think.

Joker

Great info thanks @MoonshineBen. Would you use the same technique for a beef fillet?

BIM_Engineer

https://www.workshop.bunnings.com.au/discussion/comment/64209#Comment_64209

"The brisket in Coles is just a section of the flat, but has also been corned a little bit, so I don't use them. If you've got a good butcher you can have a chat with them and they should be able to source it, or there are specialist butchers in most states who stock them (or even Costco if you have one near)"Quote Ben

Hey (BBQ) Ben this is a Wesfarmers (Bunnings, Coles, etc) sponsored site if you want to advertise Costco I suggest you post on their forums. Thanks for understanding the Wesfarmers Stakeholders appreciate it...

Jason

https://www.workshop.bunnings.com.au/discussion/comment/94700#Comment_94700

@BIM_Engineer, we do not censor discussion on the site. Community members are welcome to discuss products and businesses that are competitors to Bunnings and Wesfarmers when relevant to a discussion. In this case, it was certainly relevant to the discussion and @MoonshineBen's input is valued.

We simply don't tolerate spam and advertising on the site, as per our Rules of participation. We know from feedback from our members that spam and advertising discourage participation on the site, so are vigilant on that point.

Feel free to contact me via private message if you ever have any questions or concerns about our Rules of participation.

Thanks,

Jason

MoonshineBen

https://www.workshop.bunnings.com.au/discussion/comment/94698#Comment_94698

@MartyH sorry I should clarify that it's more a marinade (or possibly an injection), it tastes corned when you cook it out (kind of like corned beef). Possibly to do with shelf life, I'm not sure, or to save people from having to season properly?

Brisket is great for tacos, you can also try beef cheeks for them as well, like a mini brisket. Cook them until they're like butter and shred them. Amazing.

MoonshineBen

https://www.workshop.bunnings.com.au/discussion/comment/4123#Comment_4123

@Joker not for beef fillet, it's way too lean. The thing with brisket is the marbling which breaks down during cooking, giving it taste and tenderness. With a fillet, I would reverse sear it - season it, smoke / oven cook until the internal temperature is spot on (about 135F for medium rare), then rest for 10 minutes and then sear it in a screaming hot pan.

AshY

https://www.workshop.bunnings.com.au/discussion/comment/64213#Comment_64213

Love a good brisket convo.

I always do a 12 hour - 6hours in I'll spritz with apple cider vinegar (for 2-3hours on the hour), once i'm happy with the bark, ill then wrap it for 2hours, then unwrap for the remaining hour or two.

Once its off the smoker 100% wrap it in a towel and pop it in an esky for an hour to rest - makes a huge difference.

Best way to season brisket is Salt & Pepper only (Kosher Salt & Corse Pepper Granuals)

Heres a quick vid of one of my smoke ups (not sure if people can view it).

"https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fash.yap.31%2Fvideos%2F10159300122770487%2F&show_text=0&width=267"

Hirsty

Do you inject your brisket with beef stock to help keep it moist?

Jason

https://www.workshop.bunnings.com.au/discussion/comment/4199#Comment_4199

That's a good question @Hirsty. I have seen competition videos that encourage injecting prior to adding a dry rub. I will tag @MoonshineBen and @AshY for you so they see your question about their technique.

Jason

MoonshineBen

https://www.workshop.bunnings.com.au/discussion/comment/4199#Comment_4199

Hi @Hirsty, I only inject for competition as you want to pack as much into the one or two bites the judges take as you can. At home I’ll just boat it. Wrap foil around the bottom of it and up the sides when it get to about 140f. Then it will retain the juices in the boat and keep it moist.

Jason

https://www.workshop.bunnings.com.au/discussion/comment/64247#Comment_64247

@Hirsty,

I've used @MoonshineBen's technique for the last couple of brisket cooks and had a lot of liquid in with the meat when I unwrapped the foil. No chance of the meat drying out and no need for additional stock.

Good luck with your next cook. Do let us know how it goes!

Jason

https://www.workshop.bunnings.com.au/discussion/comment/94727#Comment_94727

Some tasty brisket at Melbourne's Moomba festival today.

Jason

https://www.workshop.bunnings.com.au/discussion/comment/64247#Comment_64247

@MoonshineBen

Had leftover brisket last night for dinner. I chopped it up this leftoever piece, popped it in a large pan with plenty of barbecue sauce and a little water, then used it for soft-shelled tacos with guacamole, jalepenos and red capscicum. It was sooooo good!

MoonshineBen

https://www.workshop.bunnings.com.au/discussion/comment/95122#Comment_95122

Awesome. Taco's with left over BBQ beef are amazing - try it with beef cheeks as well!

Jason

https://www.workshop.bunnings.com.au/discussion/comment/114086#Comment_114086

Now the weather is finally warming up, I'm sure those backyard barbecues will start to get a workout again.

I just noticed that the Bunnings crew have uploaded new barbecue videos, including this one on how to smoke beef brisket.

Hope you all find it helpful. Feel free to ask the community if you need a hand with anything.

Jason

https://www.workshop.bunnings.com.au/discussion/comment/114086#Comment_114086

I took the opportunity on Saturday to drag out the kamado and cook a piece of brisket for the family. My fire-building skills are a little rusty but the result was very tasty!

Jason

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