Bare Naked Brisket Food
BARE NAKED BRISKET
There are both pros and cons to wrapping meat during the cooking process. Kansas City pitmaster Paul Kirk has often referred to the process of wrapping your meat with foil during cooking as the "Texas crutch." He maintains that wrapping is not needed to get tender, flavorful barbecue. Cooking in foil can dilute the barbecue flavors you have worked very hard to put into your meat, washing away the smoke flavor and natural caramelization of barbecue meat. The longer food stays in foil, the more it is cooked by steam. The obvious advantage to wrapping with foil is that the meat becomes more tender, but another plus is capturing the natural juices. These juices can later be drizzled over the barbecue or mixed with sauce to add an extra flair to your barbecue. Either cooking method can produce amazing results. For those who want to simplify the cooking process or retain maximum smoke flavor, this recipe is ideal. It utilizes a seasoning paste to flavor the beef. The paste will adhere to the brisket nicely during the smoking process, ensuring a great taste. No foil, no problem. Paul, this one's for you.
Yield serves 10 to 14
Number Of Ingredients 10
Steps:
- In a small bowl, combine the seasoning paste ingredients and mix well. Smear the entire brisket with the paste until evenly coated.
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 225°F, place the beef brisket on the void side of the grill and close the lid. Cook for 8 to 10 hours, until the internal temperature of the brisket reaches 185 to 190°F. Remove the brisket to a pan and cover.
- Let the meat rest in the pan covered for 1 hour. Slice the brisket across the grain of the meat and serve.
- Indirect heat
- Hickory, Oak
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