Brisket is the ruler of the low and slow BBQ. From what I can tell and the BBQ folks tell me. There are many more cuts of beef available these days than in the past. Brisket, you grill on low heat and allow for plenty of time. Make sure you have tin foil and a trusty meat thermometer….

This is the one that takes extra TLC and is marveled at in most BBQ competitions. The main secret is to cook it slow. It also allows you to open a few bottles of wine with friends as you gear up for the reward in a few hours. Great Times!

When you pick your meat, you need to make sure there is a substantial coat of fat on it. You want this. It makes for a juicier meat and you definitely want to trim it. This is called “first cut brisket” which is great for sandwich meat like pastrami, but it’s really not good for smoking. That’s other meats (which we can talk a little about another day).     

Once you’ve done all the prep, and it’s time to cook…Sear the meat for the meat on the grill for about 10 minutes on each side; and gives that underlying grill mark taste…make a little smoke…the smell of charcoal smoke triggers memories…I know it sounds funny…but it does especially when drinking wine..

Then wrap it in foil fat side up.

Wrapping the juices in with aluminum foil is a surefire way of guaranteeing juicy results; just like the pros!

When that is done reposition the meat away from the fire, bring the lid down and keep it at 250 to 300 degrees for 5-6 hours. Always keep an eye out on the coals and keep replenishing to keep it at the 250 to 300 degree range.

Then you can open up the foil and put your BBQ sauce if you like and re-seal the foil and bring the temperature down so the meat is at to 180 degrees. Use our meat thermometer!.. Make sure it stays at 180 degrees for about another additional hour.

When you’re done…Still wrapped! Transfer the meat to a cutting board and let it sit for 10 minutes; still wrapped! When you remove the foil and are ready to slice remember to cut against the grain. Eat Immediately and Enjoy!

Timing is everything when doing brisket right. Eating it when it’s just done is awesome

Depending on the sauce many wines can help pick up the flavor of the meat and with match up well.   

I prefer red wines like Zinfandel, Syrah, Cabernet Sauvignon and Cabernet Franc with my brisket. It’s a win-win scenario.