Pulled Beef Brisket!!
Beef brisket is a pretty tough cut of meat that if done properly can be pretty stellar. Usually it requires an acidic marinade for about 48 hours (or more) and slow and low cooking to the tune of 225 degrees for 1.5 hours per pound plus an hour for resting. This brisket was marinaded less than 24 hours and despite being 6 pounds the cooking time was only about 7 hours with 1 hour of resting. In the end the brisket was more like pulled pork than sliced brisket. We could’ve forked it apart instead of slicing it. Many pure BBQ folks will say that the brisket is overdone, just like they might say that fall off the bone ribs are over done, but there’s a large portion of the population that prefer their ribs to fall off the bone. Our guests absolutely devoured this brisket. Now I’ll hand it over to dad to explain the process in full detail…
The menu for the Memorial Day was Beef Brisket, Pulled Pork Butt (shoulder), and Barbequed Chicken. We’ll begin with the Brisket which was a 6 lb. plus “flat cut” and normally a rather tough piece of beef so special preparation was in order. One day prior to grilling the Brisket was coated entirely on both sides with horseradish mustard or any mustard you prefer:
The primary purpose of the mustard marinate is to allow the vinegar in the mustard to penetrate the meat and tenderize and a few spices left behind will add to flavor. Prior to grilling most of the mustard was removed and the rub was applied.
3 tbsp chili powder
1 tbsp coarse salt
2 tsp black pepper
1 ½ tsp brown sugar
1 ½ tsp garlic salt
1 ½ tsp onion powder
1 tsp ground cumin
1 tsp dried oregano
½ to 1 tsp cayenne pepper, depending on taste
A mop sauce for use later was also prepared.
Mop Sauce Ingredients:
1 cup white vinegar
1 cup beer
1 tbsp garlic salt
1 tbsp brown sugar
1 tsp red pepper flakes
1 tsp black pepper
Many thanks to Master Raichlen for the rub and mop sauce which really paired nicely with the effects of the mustard marinate. Cooking time for this large hunk of beef was planned for 7 hours so the Russ was set up for indirect grilling at 8:30 AM and the brisket placed into a shallow pan and at 9 AM the grilling began at a temp around 250-275.
It smelled so good the ducks came around to see what was cooking:
Smoking wood chosen was pecan and approximately ½ of the typical small bag was soaked in water for an hour prior to grilling.
Here’s a photo 2 hours in and the brisket is browning nicely:
Additional pecan chips were added about every 45 minutes, charcoal every hour, and the mop sauce applied once per hour. Adding the charcoal and the mop sauce at the same time minimized opening the lid to help keep the heat and smoke contained. Here’s a few more views along the way. At 4 PM the Brisket was removed from the fire and wrapped in foil to rest for one hour prior to slicing and serving.
Fellow GrillinFool, Tom, did the carving:
As you will see, and as guests proclaimed, the result was rather tasty. A great effort from that 40-year-old grill!
*** Editor’s note ~ the meat was so tender and juicy that it was more like pulled pork than brisket. It was the best brisket I have ever had and that pretty much was the sentiment from the 30+ people who were over on Memorial Day for . Here is what was left of the brisket. Even the tiniest bit was being picked off the board:
Usually pulled pork is the star of the show, and the pulled pork was fantastic, but the brisket blew it away:
Seriously this was absolutely incredible***
So now that you saw what we ate, let’s see how the rest of the day was with the Grillin Fools. How about a little fishing:
That’s a nice bass Tom has there:
We may be the Grillin Fools, but the lake is strictly catch and release:
Bass are not the only wildlife that reside in or around the lake. Here comes the momma duck with her ducklings:
My son really liked the ducks:
Some very happy people. They are about to eat some amazing beef brisket and pulled pork:
And of course a holdem tourney. Wouldn’t be a family function without a grill or a poker tourney. Tom’s not just a good fisherman and grill man, he’s a pretty good poker player too as he takes down a pot from Matt:
If you have any questions about the above dish please feel free to comment below or email me.
Click here to see other beef dishes done on the grill.
Here is a link to a discussion of this recipe on the air on the Houston airwaves.