What Every Great Rub Bbq Grillers Should Know When Creating The Perfect Brisket?

By Author: Tracy Smith
Total Articles: 12
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Every BBQ God knows how to create the best BBQ Brisket, but what if you are a beginner? How do you get the brisket to cook perfectly while retaining the juices and tenderness within the meat? The best way to learn, get advice from the pros. You can learn their techniques and methods of slow cooking the perfect cut of meat.

Tips for grilling the best Rub BBQ Brisket.

The brisket is arguably the best cut of beef. Skillfully cut from the breast area of the cow just under the first five ribs. You will not find this quality in a typical grocery store. Your best bet is to search around local butchers to specifically order your cut of the best quality you can find. You should look for brisket with a little marbling throughout it. This means there is fat evenly dispersed throughout the meat to give it tenderness and flavor.

Just as important as the cut of the meat, the temperature you slow cook the brisket is highly important to the quality of your brisket. The temperature should remain steady throughout the whole process. Set the temperature too low and your meat will never cook all the way through. Set ...
... the temperature too high and the outside of the meat will come out too hard and unflavored. The rub you use will also play a role in the temperature at which your brisket needs to cook. A dry rub can easily dry out your meat while a more liquid rub can easily resemble sticky syrup.

Another, great technique used by skilled grillers is injecting the beef with broth and other seasonings to help with flavoring and prevent meat from drying out. The night before you plan to cook the brisket, you should take a syringe, fill it with beef broth, your desired seasonings and inject it throughout the center of the brisket. Allow the meat to sit overnight to help retain all of those juices to make the meat more flavorful.

Now it’s grill time, the meat had the chance to soak up the flavors and it’s time to apply the rub to the outside of the meat. The rub is a dry combination of all of your desired spices which will help to season the outside of the meat and will create a savory crust. A little quick tip: the dry rub will not stick to fat so it is recommended to trim the meat before applying the rub.

Last, don’t rush your meat!! Slow cooking is the only way to make the perfect brisket. Allow your smoker to reach a temperature of around 300 degrees and maintain that temperature without it fluctuating. Slow cooking should take an average of 2-3 hours while checking the temperature constantly to ensure you are not over or under cooking the meat. Once your meat reaches an internal temperature of about 205 degrees, you have created the perfect BBQ brisket.

The author of this article is associated with American Barbecue Association.