T
ypically when you browse through
section
of
the
“Flavor”
Owensboro
Living
Magazine, you see straight-tothe-point recipes from me. I had to mix things up this issue because smoked brisket is so much more than a simple recipe, it’s an entire process. Not only is it intimidating because it’s a large, expensive cut of meat, but there are also hundreds of different
opinions
about
the
methods used to get the perfect end result. You’ll quickly learn that people get very passionate about the way they perfect their smoked brisket, but I think the best way to learn what works best for you is to experiment with different methods until you find your favorite. The process that I’m sharing is what I did for my
TOOLS YOU’LL NEED:
THE PROCESS: Select Your Brisket.
Smoker. It’s important that your smoker
I think this is by far the most
can hold a steady temperature!
important step in smoking a brisket. If the meat that you start
Meat Thermometer. Any will do, but I use one that has a wireless monitor and dual probe (mostly because I can’t always trust the thermometer attached to my smoker). My thermometer will tell me the internal meat temperature and the temperature of the smoker without me having to touch the smoker at all. Seasoning. You
can
experiment
however
you’d like here, but for your first brisket I recommend keeping it simple: salt & pepper. I also learned that a bit of garlic powder fits my personal taste! Butcher Paper. is
another
out with isn’t great quality, then why would the finished product be any different? Owensboro is so lucky to have amazing local farms like Hill View Farms Meats. When I was picking out my first brisket, Jim Gilles of Hill View Farms Meats was there to point me in the right direction. He was able to tell me the best size for the crowd I was serving, taught me about the “packer” cut of meat (meaning it has both the point and flat which is best for smoking), and gave me tons of tips for the entire process. He found me a 12lb brisket with beautiful marbling and a nice
very first time I smoked a brisket,
This
controversial
layer of fat, and it ended up being
and I haven’t strayed far since
one. Some people don’t wrap the
perfect for what I needed. Instead
(even if there are parts of my
brisket at all, and others use foil.
of trying to give tips for picking
process that might make other
Make sure to try them all and find
out the best brisket, I think the
meat-smoking-enthusiasts
what you love!
best piece of advice I can give
scoff). This method is as simple
Lots of time.
would be to go to Hill View Farms Meats and ask the local experts!
as can be, and each time I follow
Okay, this isn’t actually a tool,
it I end up with juicy, tender meat
but prepare yourself. My first
that everyone loves (if I’m nice
brisket was 12lbs and took about
Make sure you use a very sharp
enough to share).
12 hours.
knife and trim while the meat
Trim Your Brisket.
S E P T E M B E R / / O C T O B E R 2 0 2 1 Owensboro Living
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