Over the past few years, I have been perfecting my ability to make a smoked bbq brisket. I usually only end up making three or four of them a year. That way it keeps the family desiring more and doesn’t overdo the enjoyment of the meal. Last night was the largest one I have ever made.
We do not have a smoker, so I have become resourceful in using our bbq. I put a smoker box on the side burners and place the brisket on the opposite side. I keep the temperature between 200° and 250° allowing the indirect heat to slowly cook the meat over the course of a few hours. Every hour or so, I add some more water soaked hickory wood chips. But before the meat goes on the grill- I have to prepare it.
We have found the best cut of meat for the price is down at the Costco in the USA. Once I open the meat I give it a quick rinse and pat it down with paper towel. Sometimes I’ll trim some of the larger fatty bits if it’s over an inch thick. Then I salt the entire thing, followed by pouring some soy sauce and brushing bbq sauce all around it. Next I add a dry hickory seasoning on the entire brisket to create a crust once the meat is cooked.
As the brisket smokes, my entire neighborhood smells heavenly for hours. (It’s amazing how olfactory senses can add to the enjoyment of a meal.) Last night I also made a different type of potato salad. I roasted some cubed potatoes tossed in olive oil and covered in garlic, oregano, paprika, salt and pepper. I baked the potatoes in the oven for 30 minutes turning them every 10 minutes so as not to burn the bottom.
Afterwards I allowed the potatoes to cool in the fridge before adding some chopped up fried garlic sausage, a bit of mayonnaise and two mashed avocados. The meal turned out beautifully. We shared our dinner with a couple of friends and only ate about half the brisket. That means leftovers for lunches!
I love making brisket.