First time making a BBQ Brisket on Weber Spirit E-310 Grill!
Beginner’s video – taking tips and trick from a variety of different BBQ experts and putting it into a project of time and taste.
Cooking up some good BBQ in London, ON, Canada! New videos on the way!
Ingredients:
– 1 – point cut of brisket (not flat = no burnt ends) (mine was 9 lbs), already came trimmed from butcher (from Kohn Meat Market)
– Montreal Steak Spice – enough to cover the brisket
– Pepper
– Apple juice
– Beef broth
– Smoking chips (I used cherry wood)
Items you’ll need:
– Meat thermometer (for internal temp)
– Aluminum foil (sturdy and decent amount, say 2-3 ft)
– Foil pans, for bbq dripping and to hold the meat
– Wood chip smoker box (could use actual box or foil packet, I had the box)
– Squirt bottle (optional)
– Ambient temperature thermometer (optional)
Steps for my cook**:
** These are the steps I took for the cook. It’s really just a mix of pointer I picked up from different YouTube videos. Definitely not an explicit pecking order to cooking the brisket, but the basic guidelines I picked up on. My additional commentary behind the steps are in these {brackets}.
1. Night before, take meat out of vacuum wrap/butcher paper, take a peek at the fat content of the meat. {Is there any hard fat to take off? – from various videos, you’ll be able to clearly tell what to take off, my cut didn’t have any}.
2. Season all sides with Montreal Steak Spice. Be liberal, get all the sides, even the edges. {I mention in the vid, but Texas style is usually equal parts salt and pepper. Since salt draws out moisture, and the Spice has some sodium/salt already, I chose to only do steak spice overnight to not draw out too much moisture}
3. Leave overnight in fridge.
4. Pulled out brisket at approx 8:30am, for 9:30am cook. Unwrapped, and seasoned with equal parts sea salt/pepper. Same deal, season all sides.
5. Prepped wood chips and BBQ, ie. get smoker box set-up over flavorizers bars, put drips pans down.
6. Get BBQ temp to 275-300 degrees F – indirect heat method. {For this, I turned on all burner to get BBQ up to temp, then turned off the two far right burners and left one on at lowest setting} Stabilized temp for another 30 mins or so, when you can see the BBQ holding the temperature for extended period of time.
7. Get the meat on!! Fat side up, with larger part of brisket closer to heat source.
8. At about 1-2 hours (whenever you run out of smoke), swap out for fresh wood chips. {Total wood chip smoking time was about 4 hrs. After that, I just let the meat do its thing}.
9. At same time, I made a concoction of half/half apple juice and water. {Opted for half/half vs. full apple juice as I did not want to overpower. Try it yourself, maybe it’ll taste better, who knows!}. Mist the brisket all over, this ensures the crust doesn’t fully dry out, as gas grill pulls moisture out of meat (compared to smoker which adds moisture). Repeat this process approx. every 45 mins or so, until you wrap.
10. It was about 5.5 hrs. when I checked the internal temperature for stalling activity. {Check out the videos for info on the “stall”, quick synopsis, the brisket internal temp stalls at certain point where muscles and tendons can’t get any higher without some assistance, it’ll make sense, trust me.} My stall was at 145 degrees, it’ll vary based on meat.
11. Prep your wrap, get the aluminum foil out and ready to go. I made a wrap liquid of half/half beef broth and apple juice. Not much, less than a cup total of liquid. Wrap the brisket, pour the juice in, back on the grill we go.
12. Continued cooking for another 2.5 hours, my internal temp when I pulled off was 196 degrees. {All the videos say between 200-206 degrees for the ultimate tenderness. We had guests over, and we were at the point where we could’ve overcooked IMO, so I pulled off early}.
13. Let the meat rest for 45mins to 1 hour. Slice and enjoy!!!
Links to videos I used:
Allthingsbbq: https://www.youtube.com/watch?v=a8yfN-YQ6qw&t=1s
Kosmo Q: https://www.youtube.com/watch?v=HjtVBLSQSY0&t=1s
Cooking with Ry: https://www.youtube.com/watch?v=57pDaaEGAR8&t=1s
D Grill: https://www.youtube.com/watch?v=R7RepIYpv6Q&t=1s
HowToBBQRight (Killer Hogs): https://www.youtube.com/watch?v=Dn5ZJz2Ta78&t=1s
Original of the video here
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