Mastering The Art Of Bbq Brisket In Australia

Brisket is a cut of meat from the lower chest of a cow. It is known for its deep, delicious flavour and hearty texture. However, it can be challenging to prepare. The key to a perfectly cooked brisket is patience: low temperature and long cooking times are required to make the meat tender.

There are several ways to cook brisket, including using an oven, slow cooker, smoker, or barbecue. Regardless of the method, it is vital to slice the brisket correctly – cutting it across the grain results in tender meat, while slicing it along the grain will leave it tough and stringy.

When cooking brisket on a barbecue, it is important to set up two heat zones: one for searing the meat and the other for slow cooking it. This technique ensures the meat is caramelised on the outside and tender on the inside.

Choosing the right cut of brisket

Brisket is a cut of meat from the lower chest of a cow. It is made up of two large muscle segments and is known for its deep, delicious flavour and hearty texture. The thickest part of the brisket is called the point, which tends to be fattier, while the leaner and more uniform part is called the flat. Both options have their pros and cons, so the best way to decide is to ask your butcher for one of each so you can compare.

When choosing a brisket, look for one with good marbling. Marbling refers to the long streaks of white fat within the lean sections of beef. USDA-graded Prime beef has the best marbling but is also the most expensive. If Prime beef is out of your budget, you can opt for Choice beef instead.

The size of the brisket you choose will depend on the number of people you're serving. A good rule of thumb is to buy 1/2 pound of brisket per person, but if you're cooking for teenage boys, you may want to double or triple that amount. And don't forget, you'll want leftovers!

Before cooking your brisket, you'll need to trim any large chunks of fat and the fat cap. Leaving a thin, even layer of fat will help keep the meat moist during cooking. You can also square the edges and ends of the brisket for a neater appearance.

When it comes to choosing a cooking method, low temperature and long cooking times are key to making brisket melt-in-your-mouth tender. Whether you're using an oven, slow cooker, or barbecue, always sear the meat on all sides first to lock in the juices and develop flavour. Then, cook your brisket slowly until it's fork-tender.

Trimming the brisket

Start with a cold piece of brisket. Using a sharp knife, trim any large chunks of fat and the fat cap. Be careful not to remove too much fat, as this can dry out the meat. Aim to leave a layer of about 1.5 cm of fat on the brisket to keep it moist during cooking. This step may take 20-30 minutes, but it's crucial for achieving the best results.

After trimming, pat the brisket dry with a paper towel. This will help the rub adhere better to the meat. Apply a generous amount of your chosen dry rub to all sides of the brisket, ensuring a nice, even coating. The dry rub will not only add flavour but also help create a delicious, crunchy bark on the meat.

Once the brisket is coated with the rub, wrap it in plastic wrap or place it in an airtight container. Refrigerate for a few hours or, if you have the time, leave it overnight. This step allows the flavours of the rub to penetrate the meat, enhancing its taste.

When you're ready to cook the brisket, remove it from the refrigerator and let it rest at room temperature for about an hour. This step helps the meat cook more evenly.

Now your brisket is trimmed and ready for the grill! Remember to set up your grill for indirect cooking and maintain a steady temperature of around 225°F to 250°F. Place the brisket on the indirect side of the grill, preferably over a drip pan, and you're on your way to barbecue perfection!

Seasoning and marinating the brisket

Step 1: Choose Your Seasonings

You can use a variety of seasonings to create a dry rub for your brisket. Common ingredients include salt, pepper, garlic powder, onion powder, paprika, brown sugar, mustard powder, and chilli powder. Feel free to mix and match to create your own unique blend, or use a pre-made BBQ rub.

Step 2: Trim the Brisket

Before applying the rub, trim any large chunks of fat and the fat cap from your brisket. This step is optional, but it can help reduce mess and increase the surface area for a better bark. Be sure to leave some fat on the meat, about a 1/4-inch layer, to ensure it stays moist.

Step 3: Apply the Rub

Generously coat all sides of the brisket with your chosen rub. Massage the spices onto the meat to create a tasty crust. Be generous with your rub, as this will pay off in terms of taste and tenderness.

Step 4: Marinate

After applying the rub, cover the meat and return it to the fridge to marinate. For the most flavourful brisket, let it marinate overnight. However, if you're short on time, an hour will do the trick.

Step 5: Bring to Room Temperature

Before cooking, remove the brisket from the fridge and let it rest at room temperature for about an hour. This step helps ensure more even cooking.

Tips for Success:

• Be generous with your rub to build a delicious, flavourful crust.
• Marinate for as long as possible to enhance the flavour and tenderness of the meat.
• If you want to add a bit of extra moisture and help the rub adhere, use a binder like yellow mustard.
• Don't be afraid to experiment with different seasonings and techniques to find what works best for you.

Setting up the BBQ

Firstly, select your brisket. Choose a whole packer brisket that includes both the point and flat muscle. The point is the thicker, fattier part, while the flat is leaner and more uniform. You can ask your butcher for advice if you're unsure.

Next, trim the brisket. This step is important for achieving the best results, so spend 20-30 minutes trimming it properly. Remove any silver skin or excess fat, and trim down the fat section until it's a smooth transition between the point and the flat. Square the edges and ends of the flat, and trim the top fat cap to about 1/4 inch thickness.

Now, it's time to season your brisket. You can use a dry rub of your choice, or create your own by mixing spices such as brown sugar, paprika, onion powder, garlic powder, mustard powder, cumin powder, salt, and pepper. Be generous with your rub and coat all sides of the meat. You can also rub the brisket with olive oil before applying the rub. Once seasoned, cover the meat and let it marinate in the fridge. For maximum flavour, leave it overnight, but if you're short on time, an hour will do.

When you're ready to cook, heat your BBQ to a temperature between 110-150°C. If you want to add smoke flavour, you can use wood chips. Soak the wood chips in water, then place them on the gas burners or charcoal. If using charcoal, you can also adjust the vents to maintain a temperature between 105-120°C.

Place the brisket on a rack in your BBQ, ensuring it's not sitting directly above the flames. For a 1.5-2 kg brisket, cook for about 1.5 hours. Keep an eye on the temperature, and don't let it exceed 150°C.

After 1.5 hours, start checking the internal temperature of the brisket. Use a probe thermometer and insert it into the thickest part of the meat. When the brisket reaches an internal temperature of 75°C, it's time to wrap it.

You can wrap the brisket in foil or butcher paper. Wrap it up like a present, folding edge over edge until it's fully sealed. Return the wrapped brisket to the BBQ, with the folded edges facing down.

Continue cooking until the internal temperature reaches 200°C. This can take anywhere from 5 to 8 hours, depending on the size of your brisket.

Once the brisket is cooked, remove it from the BBQ and let it rest. Don't skip this step! Resting allows the juices to redistribute and the meat to cool slightly. Leave the foil covering on and wrap the brisket in a towel. Place it in a cooler for at least an hour.

Now your brisket is ready to be sliced and served! Be sure to slice it against the grain for maximum tenderness. Enjoy your delicious, juicy BBQ brisket!

Resting the brisket

After removing the brisket from the grill or oven, it is essential to let it rest for at least 30 minutes to an hour. During this time, the internal temperature of the meat will continue to rise, and the juices will settle, making the meat more succulent. Place the brisket on a cutting board and tent it loosely with foil to keep it warm. If you need to rest the brisket for longer than an hour, wrap it in a towel and place it in an insulated cooler to maintain warmth.

While the brisket is resting, gather your tools for slicing. You will need a sharp, serrated chef's knife, preferably 20-25 cm long. You may also use a meat fork to hold the brisket steady while slicing, although some cooks prefer to hold it with their non-dominant hand.

When you are ready to slice, place the brisket on the cutting board and identify the direction of the meat grain. It is crucial to cut the brisket across the grain, as slicing along the grain will result in tough and stringy meat. Make cuts that are about 6 millimetres wide, using long and smooth strokes.

Finally, place the sliced brisket on a serving platter and serve it with your favourite sides. Enjoy the fruits of your labour!

Frequently asked questions