When you are finished, pull it out and lay it into a pan big enough to hold the whole thing. That’s it. Now, take that Allegro marinade and pour in enough so that it comes up about halfway up the brisket. When he first told me how he was doing his brisket, I just about squeezed my eyeballs out of my head squinting at him. When you are ready to carve, here’s a little trick. Use mesquite. Take one out, and put your brisket in, with the fat cap side DOWN. The part you cut should fall apart, with the meat fibers being really short. If you’ve disturbed the mustard coating, make sure it’s even and then re-sprinkle to cover. You don’t have to use the Arcadian Rub, but you want to make sure you use one with some brown sugar, salt, and spicy cayenne. Remove the thermometer from the meat and carefully remove the foil package from the grill, placing it on yet another piece of foil and sealing it tightly with another top piece of foil. DON’T RUB IT. Excuse the blurriness, but you get the idea. However, it you run your smoker right, it should never char since we aren’t getting above 250deg. Here are the long meat fibers. Then take that hot grease and drippings and pour it right back over the sliced brisket. The process is what’s really important. Enter your email address to subscribe to this blog and receive notifications of new posts by email. The brisket was just a trash piece of meat until just a few decades ago because no one knew how to cook it right. Of all the things I cook, the most requested recipe is brisket. Make sure that it’s the fat cap side that’s down, and not the meat fibers. Do that twice. Use mesquite wood on your beef. Moist, tender smoky brisket just the way we like it! No worries..we’ve got three more layers to go. When you go to pick it out, what you are going to be looking for is a solid cap of fat on the backside of the brisket (they always put the label on the opposite side because it’s prettier). Put it into the grill with the fat cap UP. Lift your brisket right out of the grill and onto the foil. https://www.bigoven.com/recipe/smoked-brisket-with-mustard-slather/614133, Get Detailed Nutrition Facts on Any Recipe. I've used mustard quite a few times with chuck roast. Let’s not throw it away. Slice into 1/4" slices. Let’s add up the time so far: -Allegro brine (4-6 hours, potentially overnight). Jeff.dawson@att.net. Go ahead and rub it in kinda hard into the cracks and crevices where you can get your fingers. Just sprinkle on top of the mustard. Brown on both sides for a bit…. Because of where it is, more than half of the entire body weight of the animal sits on this piece of meat. My dad’s mustard brisket, cooked for a full 24 hours and about as perfect as Texas BBQ can be. Don’t try to singe this or sear it at first. Up to 7 hours max, no less than 4 hours. The folks who say “down” say that it helps keep the meat from charring. Even then, you can easily mess up the presentation by cutting it wrong. Day 1: Brine for 4-6 hours, up to overnight. When you take it to your smoker, make sure you’ve let your smoker go enough so you are regulated to about 225deg constantly. The key with mustard is to just barely coat the meat - just trying to provide a means for the spice rub to stick to the meat. Flip it over and get the other side as well (fat cap back down). Cut against then so your knife is perpendicular to the muscles. Mustard is made of mustard flour, vinegar and other ingredients. You might have some spots left exposed after the first wrap. Thanks.. When we start cutting, we’ll need to look for that, and stop when we get to the point where we aren’t cutting against those grains. How do you know if you’ve cut it against the grain? Change ), You are commenting using your Twitter account. As a result, several features will be disabled. Vinegar is an acid. (I use 225? In 10 years, I have NEVER come across a butt, brisket, loin, etc that needed anything "added" to get stuff to stick to it. Cook until the meat reaches an internal temperature of 170?. Don’t skimp. There’s a little secret to make sure you do this correctly. When you get it all sealed up, a nice fold or pinch will keep it together. Change ), You are commenting using your Facebook account. I’m in Washington State. a) start at the “skinny” end of the brisket, b) start on one corner, where you think you need to start. Try it this way and see if it’s not good. Keep it untrimmed…we are going to need as much fat as we can get. Not my problem. There are differing opinions on whether or not you should smoke fat side down or up. I like to put it into a pan in case there’s a leak in the bag, and there’s always a leak in the bag. An entire rotation of the friggin Earth. Just like a good marriage. As always, use one hand to move the brisket and apply the slather, and the other to sprinkle on the rub. Does it matter? Top with half the mustard slather, spread evenly. If you have some drippings that come out onto the board, go ahead and try to rake those into your pan also. For a big brisket, this takes about 8 hours for me, but use a thermometer, NOT a clock! Here’s to you, dad. https://www.adventuresofanurse.com/worlds-best-oven-roasted-dijon-brisket However, this is how I do it and I know it works. Season with the rub, sprinkle on salt and pepper … I could almost accept someone mixing in some pecan, but it’s not needed. Make sure to adequately cover all portions of the brisket and rub the vinegar-based sauce thoroughly … I’m using mesquite. Let’s examine: You see the long meat fibers here? Again, make sure you are watching your fire constantly and keeping it between 225-250deg. After six hours, we need to wrap this. I start at the bottom, fold across like you are putting a diaper on a baby (old style diaper on a baby, that is). Also, if the cap of fat is up, then it will melt down inthru the meat fibers, coating them with the delicious fat and Allegro brine. Turn the brisket over on a large biece of foil and put rub and the remaining slather on the second side. That fat still has tons of potential to it. To make the slather, mix all ingredients in a non-reactive bowl and blend well. Make a bed of old newspapers in the bottom of a cooler and wrap the brisket package in more papers, then set it in the cooler. Separate the top "hump" of meat from the flat at the fat seam. One of my favorite tools is the Reynolds turkey bag. This will be so tender that the meat will literally fall apart when you try to pick it up. You know what? Stop asking questions. Do both ends, tucking in each loose piece, pinching them together, and making sure they are sealed up TIGHT. I’ve never officially gone thru this procedure before because of one major component, and we might as well tackle it head-on right out of the chute. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Remove most of the bits of fat and silverskin from the flat "meat" side of the brisket. Your brisket needs to be untrimmed. Carefully remove the foil package from the cooler and move to your working surface. That’s GOOD. What we are trying to do is use that salt and acid that’s in the Allegro to break down the fat and the muscle fibers around the fat. Mix all together and slather onto a brisket. Plus, you have tons of extras left over. See the short meat fibers now that seem to fall apart? Leave at room temperature for at least an hour and up to over night. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Here’s your brisket slice, about as whole as you can get it. Now that we have the unpleasantness of the requirements out of the way, let’s get to the basics of Texas BBQ beef. Submit a Recipe Correction. I like vegetable oil for a slather. Sure enough, though, he was right. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is … Cook until the meat reaches an internal temperature of 203?. Hell, I don’t know. Continue on until you get to the point where the meat fibers begin to turn.