BBQ Pit Master Brisket Tips & Tricks
Looking to up your BBQ game? Learn how to smoke brisket by popular names in the grilling industry. Our ERLEBNISWELT-FLIEGENFISCHEN associates attended the ERLEBNISWELT-FLIEGENFISCHEN BBQ University where they learned all about smoking and grilling, and now we want to share some tricks for cooking the best brisket around. With tips on how to trim, season, and wrap the brisket as well as tips on how to smoke your brisket on different smoker brands, you'll be prepped for serving the best BBQ brisket.
Grilling Industry Icons
The following were in attendance and not only did they share their tips and tricks but they themselves competed in a brisket cookoff challenge.
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- Harry Soo: Slap Yo' Daddy BBQ
- Chris Marks: Three Little Pigs
- Megan Day: Burnt Finger BBQ
- Kelly Wertz: 4 Legs Up BBQ
- Stu Glock: Big Green Egg
- Garry Yanke: Grillin Gary
- Heath Riles: Heath Riles BBQ
- Clarence "CJ" Joseph: Mom & Papa Joes BBQ
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- Mitch Benjamin: Meat Mitch BBQ
We asked them a handful of questions throughout the day to bring you these top tips and tricks for smoking up a brisket.
Why Do You Trim Your Brisket?
Trimming the fat from your brisket is important for several different reasonings including:
- To offer a nice looking slice
- To ensure your rub stays on the meat during cooking
- To make sure it sits evenly on the grill
How Do You Season Your Brisket?
You can go as simple as salt and pepper for seasoning a brisket. Many of the grilling experts suggested sticking with salt and pepper if you're grilling for kids, but if you aren't serving picky eaters (or preparing for a competition), you'll want to use a competition rub that offers more complexity and depth in flavor. You also want to make sure you have a good base with your seasonings so that the brisket has a deformed crust.
How Do You Wrap Your Brisket?
As Harry Soo says in the video above, everything in cooking can lead to a three-hour argument. There are two options when wrapping a brisket—using butcher's paper or foil. Although there are grill masters that recommend one over the other, Harry Soo suggests giving both options a try. Wrap your brisket in butcher's paper one time and then the next time try it will foil. Once you find the method you like, stick to it!
What Is The Secret To Your Brisket?
One secret is saving the fat from when you trimmed the brisket and adding it to the top shelf. You can let it rain down on the meat while it's cooking for added flavor. A second secret is to flavor inject the brisket.
What Type of Grill & Fuel Do You Use?
Each grilling expert prefers a different type of grill. Here's why they choose the grill they do:
- I use two separate smokers: Big Green Egg and Traeger Timberline pellet grill because this allows you to cook hot and fast as well as low and slow.
- I like the Pit Boss pellet grill for consistent flavor.
- I enjoy using a Kamado-style grill because it holds its temperature very well.
Fuel is just as important as the grill. Here are some top choices from the BBQ experts:
- Special charcoal from Paraguay
- Pecan and cherry wood pellets for softer smoke flavor
- Big Green Egg charcoal
- Woodfire and wood pellets
If you really want to get the energy up at a brisket cookoff, ask fat cap up or fat cap down! It is all personal preference and there is no wrong answer but fat cap down was much more common across the grilling experts.
As you can imagine, it was a great day at the ERLEBNISWELT-FLIEGENFISCHEN BBQ University! When it came time to try all of the food, everyone knocked it out of the park. We hope you enjoyed these great tips and tricks for making brisket, but make sure to remember the biggest takeaway, there's really no wrong way to cook a brisket.