There are 2 "secrets" in grilling a brisket to make it tender and tasty;

* Choose the "best" brisket and prepare it right

* Slow cooking time

Here's how to choose the "best" brisket for barbequing:

A brisket is generally divided into two parts, the flat and the point. For barbecue brisket you will want it undivided. You will also want it untrimmed, also called a "Packer's Cut". This cut will have a strip of fat running through the middle and a layer of fat on the top. The layer on top is called the fat cap. The fat cap is very important, as it will keep the brisket moist while it is smoking. The fat cap should be about 1/3 - 1/4 inch thick.

Whatever you buy, try to get a brisket with good marbling, white fat and a deep color in the meat. There should be good fat throughout the meat and not just in one place. Though the fat cap will add moisture to the meat during smoking, the fat spread throughout the meat will be much more effective. If the fat cap is more than 1/3 inch thick you might want to trim it down. It's best to have a single even layer. When smoking you will want the brisket to cook fat side up so that the melting fat will run over the brisket and keep it moist.

Before the brisket hits the smoker it needs to be rinsed in lukewarm water, patted dry with paper towels and be at room temperature. If you are going to marinade it should be done for at least 12 hours before you smoke. If you are going to apply a rub it should be done about 30 minutes to an hour before you smoke.

To enhance the tenderizing affect of smoking you can marinade the brisket with lemon juice, lime juice, vinegar or any other acid based marinade. This will help breakdown the tough fibers in the meat and the acid will carry any flavor you add to the marinade deep into the meat. Here's another excellent brisket marinade. Marinate your brisket in this over night, but not longer than 24 hours.

1/2 cup white vinegar

1/4 cup canola oil

1 12 ounce beer

2 tablespoons liquid smoke

1 medium onion, finely chopped

1 tablespoon salt

1 tablespoon brown sugar

1 teaspoon cayenne

1 teaspoon black pepper

Mix all ingredients together. Store in the refrigerator in an airtight container.

Slow cooking time. Here are 2 brisket recipes. The first recipe uses a rotisserie.

1 - 5 pound brisket

1 large onion chopped

1 cup water

7 ounce of beer

1 stick of butter

1/3 cup cider vinegar

6 cloves garlic minced

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons black pepper

2 tablespoons cayenne

2 tablespoons paprika

2 tablespoons brown sugar

1/2 tablespoon Worcestershire sauce

1 teaspoon chili powder

salt and pepper

Trim excess fat from Brisket and season with garlic powder, onion powder, black pepper, cayenne and paprika. Place on rotisserie and put on preheated grill. Prop the lid a little and let cook. Meanwhile prepare sauce. Melt butter in a saucepan and sauté onion and garlic for about 5 minutes. Add water, cider vinegar, brown sugar, Worcestershire sauce, chili powder and a little salt and pepper to taste. Let simmer for 10-15 minutes. Add beer. Baste over brisket about every 30 minutes. Cook brisket on low for about 4-5 hours. Remove brisket from grill and slice thinly.

1 - 4 to 5 lb. Brisket

Sprinkle brisket with 1 1/2 teaspoon coarsely ground pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender.

To serve, diagonally slice brisket across grain into thin slices. Serve with your favorite Bar-B-Q sauce.  If you are planning on cutting your own beef brisket, you will need a good boning knife.  Why not order one of our Forschner Boning Knives!  This is the same knife we have used for decades at Jackson Frozen Food Locker.  Order one today for only $24.50 - shipping included in this price!  We believe we have the lowest price on the Internet on Forschner Boning Knives.  If you find a lower price, including shipping, please e-mail us, and we will try and beat that price!

Monday, October 13, 2003 02:04 PM