From the kitchen of Kevin Taylor, the BBQGuru
This is the chest muscle of the steer, and if ever there was a meat designed for low and slow cooking this is it. The cut of meat has 2 parts…the flat and the point. The flat is what you would make corned beef with (you see it pre-packaged in the meat dept.) and the point is used to make pulled beef sammiches and chili. Matter of fact if you ever mess one of these up (I have many times!!) you can use to make chili!
You can either do a whole brisket (both parts) or just the flat…be sure you DO NOT buy the stuff used for corning!!
Brisket comes with a very thick "fat cap" and you must leave this on! Don’t let the butcher trim that off…it will help to keep the meat moist.
I use the Dr. Pepper marinade and soak overnight…….
Dr. Pepper Marinade for Brisket
1 cup Dr. Pepper (NOT diet)
1/4 cup dark soy sauce
1/4 cup lime juice
1 1/2 cups oil
1 teaspoon hot sauce
Mix all and marinate beef overnight.
Then I use my own rub and lay it on heavy the next day and let it sit for a couple hours……
Kevi’s Buckin’ Beef Rub
1 3/8 cups chili powder
1 tablespoon cayenne pepper
2 tablespoons pepper
4 tablespoons garlic powder
Combine and store.
OK, on to the cooking!
I smoke this at 225 degrees F….or you can do indirect on the grill. It will take about 1 1/2 hours per pound…give or take. You want to shoot for an internal temp of 188 degrees F……any lower and it will be too tough…..any higher and it will become a roast!
For in the oven, set up your oven as you would do per my rib instructions. I suggest you do a higher heat, probably around 275 degrees F, but not too much higher, and cook for about 1 hour per pound.
Test for doneness…..insert a thermometer and if it goes in easy, it is done…or….flake with a fork.