March 25, 2009
‘Power’ Brisket: Adding Barbecue Flavor for Pesach
For the recipe, click here.
My friend called from New York the other day. He wanted to get my recipe for smoked barbecue brisket so that he could make it for Passover.
“I’m really tired of bad brisket,” he said wearily.
I think he really meant dry brisket. Face it, brisket is among the toughest cuts of beef, but one that, if properly prepared, pays off mightily.
The barbecue brisket I usually make is one that cooks for more than 12 hours, usually 16. That’s the low-and-slow method. I know my buddy has neither the patience nor the experience to tackle this. So, I gave him a shortcut: The “power method.”
The power method is to raise the temperature from the traditional 220 F to 325 F (and no higher, please) during the entire cooking time. The brisket comes out tender and full of flavor. There is, however, one trade-off: little to no bark — the crunchy exterior on the meat.
The reason, as you’ll see when you study the recipe, is that for a good portion of the cooking time, you’re actually steaming the meat. Nothing inherently wrong with this, but that’s what is happening. (I have a method for getting bark on this recipe. You can e-mail me for it at email@example.com.)
The final product more closely resembles the traditional Passover brisket than it does, say, a brisket done for a party at my house. The value you add by smoking the meat for a couple of hours is a distinctive flavor that does not depend wholly on seasoning or marinating.
To be clear, while the cooking involves as little as four hours, the process can take up to six or seven. Still, it’s a lot less than the 12 to 16 hours you could spend and might not have on any given day.
The person who shared this with me is a barbecue champion, Myron Mixon of Jack’s Old South in Georgia. Mixon basically makes a living competing across the country. He applies “power” to his championship brisket and ribs.
I give Mixon credit for everything here if it comes out right, and I take all the blame if it doesn’t, because I have adjusted his recipe to my taste and the notion that your smoker/cooker is not a professional version.
I’m going to give you the basics here and you can find the entire recipe online at jewishjournal.com.
First, buy a brisket of about 15 to 20 pounds. However, it can be any size and you can adjust accordingly. You’ll also need an injector, the kind that has the plunger.
Your heat source and cooker — grill or smoker — and the wood you use is completely up to you, but I encourage you not to use mesquite to smoke. I like a mix of oak and a little apple or just hickory.
I have used many different smokers, and they all work if they’re large enough. I would not recommend smoking the brisket on a wok, because the heat and smoke easily escape. A stove-top smoker can work well, but make sure it’s one with a dome lid. (I like the one from Nordicware that resembles a Weber kettle.) Beware, however, that smoking indoors can result in a lot of smoke — indoors.
No matter what cooker you select, you are going to use an indirect heat method. This means putting the meat in a place that is not directly over heat. Usually, this means the meat goes on one side of the grill, while on the other side is the fire.
If you have a gas grill, follow the instructions it has for using a smoker box and wood chips. If you like barbecue sauce, serve it on the side. I’m not big on it with brisket, but this recipe will produce enough jus to use as a dipping sauce.
You don’t have to be a barbecue master to make this work, but you do have to pay attention to each step and be careful with the temperature. The recipe is easier to execute if you do it over two days.
Day 1 will involve about a half hour of preparation injecting the brisket with a bouillon concoction, and then you put it in a giant brining bag and into the refrigerator for at least four hours. Day 2, you cook. Preparation time is about an hour, cooking is about four and the time to let the brisket rest is about two hours.
So, if you think you’re up to the challenge, click here for the recipe. Let me know how it turns out.