Hello hungry people and welcome to The
Science of Barbecue and Grilling with Meathead presented by Kingsford, I’m
Jenny Johnson and I’m Meathead and right now I am holding a 14 pound beef brisket.
That is the Mount Everest of beef. It is the goal of every serious backyard
barbecue chef. All right so we’re going to be showing you some techniques today with the brisket but all the recipes are online at AmazingRibs.com/videos.
And one of these is big enough to feed your whole Superbowl party.
Okay now you talked about how the raw materials are so important. Yeah you do
not want to just go down to the grocery and buy any old brisket. You want to get
USDA Choice, USDA prime or Wagyu brisket only the upper three grades will do the
lower grades are just too lean and tough. Okay so speaking about lean there’s a
lot of fat on this one. Yeah if there’s a lot of fat on a brisket and you’ve got
to trim it off. It won’t penetrate the meat a lot of people think that it’ll
melt and it’ll base the meat it’ll penetrate the meat but meat is 75% water. It’s like this sponge it’s soaking with water and oil is what the fat is made
out of so if you pour oil on that sponge it’s just going to pull on the top and
it’s not going anywhere it’s not going to soak into the sponge. Hmm okay so what you did was you trimmed away some of the fat. Yeah here’s one that’s all trimmed
up and ready to go. It’s got two muscles the point muscle which runs this way and
that’s a little fattier and a little juice here and then the flat muscle
which lays underneath. So they lay like this to point on top and the flat
underneath and it doesn’t cover it all the way. This end sticks out so that gets
tends to dry out a little bit and you want to scrape almost all the fat off
here. You can leave a thin layer of fat on but
you don’t want a big thick fat layer because then people will just cut it off
at the dinner table and in the process they’re going to cut off all your spices
and seasoning. Now we’re in a season and we use as usual we’re going to salt it.
I’m your salt lady. And there’s a lot of meat thick meat so you can put a lot of
salt on there. Now you may not want to put all that salt on there usually you
put half a teaspoon per pound of kosher salt on your meat. Or a little less of
using regular table salt. But if you want you can inject this baby with beef broth
and if you have a salted beef broth then you use less salt on the surface. And now
he’s injecting this thing. Okay. We’re going to shoot this baby up and you
don’t pick it in there and squirt it in some beef broth. There are actually some
special compounds made for injecting brisket, but this will help retain
moisture and add moisture as you cook and you put this in throughout the meat.
Ok, want about the rub? This is Meathead’s big bad beef rub. Okay. And the recipes on
AmazingRibs.com and you want to make a nice thick coat of this. Okay and now we
are ready to cook. Whoo. So here I’m going to dump in some of the regular blue bag
Kingsford Charcoal. And then I’m going to take some crumpled up newspapers, put it under the chimney. Light them. And in about 10 or 15 minutes these will
be all white and ready to go. Alright so for a video about different types of charcoal, the best ways to start your fire, and how to use wood for flavor. Just
go to AmazingRibs.com/videos. Today we’re making Texas brisket and we’re doing so on a Texas style offset smoker by Lang. We’re lucky to have with us
today Max Good who’s the equipment expert and Keeper of the Flame on AmazingRibs.com. Max what makes this Lang so special? Well you know offset smokers
consist of a smoke box where the food goes and a firebox that’s offset. You can
burn wood, charcoal, or both. Today we’ll be using both. Now this Lang is a
heavy-duty 1/4 inch thick steel pit. One of their hallmarks and claims to fame is
the reverse flow. What that means is that the firebox creates the heat and smoke
and they go under a duct which runs along the bottom here circles back
around and goes out the chimney. The idea being that heat and smoke is distributed
more evenly throughout. Now be careful if you’re looking for an offset smoker
there are some that are $200 bucks and they’re not good. Lang is a very good
option. Let’s take a look at these briskets. Oh my gosh, how long have they
been in therT? they’ve been in there for 12 hours at 225 degrees and they’re just
about ready. Yes ready to eat! Let’s eat! Meathead, why is the brisket in the
cooler? Ah we’re going to hold it in here for a couple of hours after we took it
off the smoker and that allows the collagen and the fat to dissolve just a
little more. Okay, so we’re holding. Not resting.
Yeah, resting is something people do with a steak or a chicken and they think it
keeps the juices in has very little effect on the juices. But holding is
important because that heat helps melt collagen and fat. Okay, so the briskets
been on for a couple of hours? Yep. It’s wrapped in tinfoil. Let’s take a look.
Oh my gosh, it looks like a big black meteorite! Yeah, but it’s not burnt!
That is just caramelization and …. Oh my my gosh! Alright now you’re going
to show us how to slice it up. Yeah, yeah there’s a trick to slicing these
babies. We’re going to start by cutting off the end because you see how narrow
it is there and it tends to overcook. Okay. So what you often find in a
restaurant is that they’ll take this piece here and they’ll chop it. Not my
fingers. No and they’ll just chop it up and that will be your chopped brisket.
And that’s why you don’t want to order a restaurant because it’s usually the
overcooked tip. Now they use to cut these up into little squares put them for a
swim and some barbecue sauce and sell them as burnt ends the delicacy. But
lately burnt ends are made a different way we’ll talk about that in a minute.
When you start cutting into the point look at that juice coming up can you see
that juice coming right out of there? That is the best cuts on the meat. Now we can continue cutting like this but here’s a trick that the top barbecue
chefs use. They take this baby and turn it and they’ll cut off this butt end.
Which still has point on it. Ain’t that pretty, but you see the grain is running
this way so they’ll often take this and also chop that. But now we’ve got the
problem of grain running one way and the other. So we’ve turned it and now
we’re going to cut it into sandwich slices going this way. Across the grain
because cutting across the grain is always more tender than cutting with the
grain. And look at the shiny, how juicy and succulent that is this is. This is your
Prime.. My mouth is watering… this is your prime section of a beef brisket right down in
here. Now. I mentioned birth ends. Before we get to the sandwiches, I mentioned burnt ends. What a lot of cooks are doing now is
they’re slicing the point off which is that really extra juicy part and you can
see it’s a different grain up here and it’s really juicy it’s fattier up there
and there’s cubing that up and making burnt ends out of that. And if
you want to learn them how to make burnt ends come to AmazingRibs.com/videos
I’ll have a link to our article on brisket and you can read about burnt
ends there. Let’s eat. All right let’s take a bite. Let’s taste this stuff. Oh my gosh, this looks like.. look it, it just falls about falls apart.. Oh my gosh
that is amazing. I’ve got a treat for you. Some burnt ends.
Oh burn end me up boy. Now some people like to put sauce on the burnt ends.
But these are just crispy bits of bark. No sauce necessary buddies this is the best brisket I’ve ever had. Hey and remember cooking for others is
an act of love and the most important part of the meal is not what’s on the
plate but who’s in the chairs. Cheers buddy. And cheers to you Jenny and to you.