Reverse Seared Tri-tip
May 7, 2023
Tri-tip cooked like a Brisket (Trisket)
May 11, 2023Elements of the perfect Brisket
Credit: IG @831mosauce
Smoking the perfect brisket requires knowing what the ideal brisket looks, feels and tastes like. That’s why I created this article. In this article we will discuss the differences between an exceptional brisket and an average brisket.
This article is based around the first module of my Brisket 101 course. The full course runs you through everything you need to know to cook the perfect brisket, ranging from selecting the right piece of meat, all the way through how to season, how to smoke, how to rest and how to slice.
If you are looking for more information on how to smoke an amazing brisket, including everything you need to know when choosing the right brisket to buy-Check out the brisket Masterclass HERE.
This article is based around the first module of my Brisket 101 course. The full course runs you through everything you need to know to cook the perfect brisket, ranging from selecting the right piece of meat, all the way through how to season, how to smoke, how to rest and how to slice.
If you are looking for more information on how to smoke an amazing brisket, including everything you need to know when choosing the right brisket to buy-Check out the brisket Masterclass HERE.
A couple of quick notes before we move ahead in this module.
- First: This article will run you through a backyard style brisket cooking. This isn’t competition style barbecue.
- Second: This article is describing the perfect brisket. People spend years and hundreds of hours perfecting their brisket process, so don’t feel discouraged if your brisket doesn’t come out as perfect as described here. We are talking about the pinnacle of smoked brisket.
- Third: With all barbecue, there is absolutely a certain amount of personal preference and regional variation. What I will be describing here is what I would typically consider a “Texas style” whole packer brisket.
So, let’s talk about the key features of the perfect brisket. That is Taste, Tenderness and Appearance.
Appearance
So, let’s go ahead and start with appearance.
A great brisket is distinctive primarily by its dark outer bark, which is either a deep mahogany brown or black. Brisket will sometimes almost appear as if it has been burned, because the crust has developed so prominently.
A good bark is thick and firm, but not crispy or hard. Think of it in the same way you would think of the sear on a steak. The texture is different than the inside of your steak, being much firmer, but if it was hard and crisp, you would know it is well past a typically sear.
This exterior bark is something that is created through the long slow cooking process. The smoke, juices from the meat and the seasonings have all melded together to create that incredibly flavorful bark.
When you slice into the brisket, you may see a smoke ring around the outside of the slices. A smoke ring is a vibrant red or pink color and is very distinctive. Despite what some people will tell you, a good smoke ring actually isn’t a sign of much importance. I have smoked plenty of different meats and although I love it when I get a good smoke ring, there is no difference in flavor.
A great brisket is distinctive primarily by its dark outer bark, which is either a deep mahogany brown or black. Brisket will sometimes almost appear as if it has been burned, because the crust has developed so prominently.
A good bark is thick and firm, but not crispy or hard. Think of it in the same way you would think of the sear on a steak. The texture is different than the inside of your steak, being much firmer, but if it was hard and crisp, you would know it is well past a typically sear.
This exterior bark is something that is created through the long slow cooking process. The smoke, juices from the meat and the seasonings have all melded together to create that incredibly flavorful bark.
When you slice into the brisket, you may see a smoke ring around the outside of the slices. A smoke ring is a vibrant red or pink color and is very distinctive. Despite what some people will tell you, a good smoke ring actually isn’t a sign of much importance. I have smoked plenty of different meats and although I love it when I get a good smoke ring, there is no difference in flavor.
I have cooked great barbecue without a smoke ring and plenty of bad barbecue with a beautiful ring around the edges. Smoke rings look incredible, but that’s about all they do.
Between your smoke ring you will have your brownish or tan colored meat. Ideally the meat should be visibly juicy and have a nice shine to the slices because of this.
Unlike many fast-cooking cuts of beef like filets or ribeye’s, a brisket should always be cooked well above a fast cooked temperature. Typically, a well done steak tops out at about 160F, where as a brisket will traditionally be finished at around that 200F mark. If your brisket has any kind of pink or visible Myoglobin (The red stuff that seeps out of your steak when you cut it) It is hours away from being right.
When looking at the fat on your brisket, we are hoping to see nicely rendered sections of fat, or no visible fat at all. Large pockets of yellow or white fat on a cooked brisket are not a good sign and generally mean that it wasn’t cooked for long enough, at a low enough temperature or it wasn’t trimmed correctly. Unrendered fat is thick and chewy and not particularly enjoyable. It also means that you are lacking all of the flavor and moisture it would have added to the brisket. The slices on a brisket should be cut differently depending on the part of the muscle it is cut from.
Between your smoke ring you will have your brownish or tan colored meat. Ideally the meat should be visibly juicy and have a nice shine to the slices because of this.
Unlike many fast-cooking cuts of beef like filets or ribeye’s, a brisket should always be cooked well above a fast cooked temperature. Typically, a well done steak tops out at about 160F, where as a brisket will traditionally be finished at around that 200F mark. If your brisket has any kind of pink or visible Myoglobin (The red stuff that seeps out of your steak when you cut it) It is hours away from being right.
When looking at the fat on your brisket, we are hoping to see nicely rendered sections of fat, or no visible fat at all. Large pockets of yellow or white fat on a cooked brisket are not a good sign and generally mean that it wasn’t cooked for long enough, at a low enough temperature or it wasn’t trimmed correctly. Unrendered fat is thick and chewy and not particularly enjoyable. It also means that you are lacking all of the flavor and moisture it would have added to the brisket. The slices on a brisket should be cut differently depending on the part of the muscle it is cut from.
Slices from the flat of the brisket should be about a pencil thick and the slices from the point should be about half as wide again. The thickness of the brisket slice is a key indicator of the success of the cook. When the slices are cut very thin, it typically means that the cutter is compensating for an undercooked and firmer brisket. If the slices are thicker, it will often be an indication that the brisket is overcooked and the cutter is cutting thick slices so that they don't fall to pieces as easy.
Tenderness
So now that we’ve covered appearance, let’s talk a little bit about tenderness.
Brisket, is without a doubt one of the hardest things to barbecue and one of the biggest culprits of this, comes back to tenderness.
The reason a brisket is so difficult to get right, is because a full packer brisket is built up of two muscles-The point and the flat. These muscles are different in nature in that one is very lean and the other is very fatty. When cooked together, this can make it very challenging to get both sections of meat cooked to perfection at the same time.
All of this is to say, that the tenderness of your brisket is one of the most critical elements of the cook and is something that can almost never be done without being very intentional.
Brisket, is without a doubt one of the hardest things to barbecue and one of the biggest culprits of this, comes back to tenderness.
The reason a brisket is so difficult to get right, is because a full packer brisket is built up of two muscles-The point and the flat. These muscles are different in nature in that one is very lean and the other is very fatty. When cooked together, this can make it very challenging to get both sections of meat cooked to perfection at the same time.
All of this is to say, that the tenderness of your brisket is one of the most critical elements of the cook and is something that can almost never be done without being very intentional.
Lets start with the bark.
The whole exterior of the brisket should be covered in a thick, dark bark. This bark is formed thanks to the Maillard reaction.
The Maillard reaction is a chemical reaction that occurs when amino acids and reducing sugars are heated together, resulting in the formation of complex flavor and aroma compounds. In the case of a brisket, the Maillard reaction can have a significant impact on the flavor and texture of the meat.
During the cooking process, the surface of the brisket is exposed to heat, which causes the Maillard reaction to occur. This reaction creates a complex array of flavor compounds, including compounds that contribute to the meaty, savory flavors often associated with brisket.
In addition, the Maillard reaction is responsible for the formation of the bark on the surface of the brisket which adds both texture and flavor to the finished brisket.
When touched, the bark should feel firm and slightly crunchy, but not hard or brittle. It should have a slight chew to it, with a texture that contrasts with the tender and juicy meat underneath.
The texture and appearance of the bark can vary depending on the cooking method and the type of rub or seasoning used. Some cooks prefer a thicker, more substantial bark, while others aim for a thinner, more delicate crust. Ultimately, the ideal bark will depend on personal preference and the cooking style used to prepare the brisket.
Lets talk about the meat.
When slicing into the flat of our brisket, the meat should be tender and juicy, but we won’t see or feel much fat as we taste it. These slices should have a slight resistance when you bite into it, but still be plenty tender.
When measuring the tenderness of a brisket slice, we have two major tests that we can perform. The pull test and the bend test.
The bend test is one of those things you have probably seen plenty of times before. To perform this test, take the brisket slice and hang it over your finger, with the centre of the slice sitting at the top of your finger. The slice should hang loosely, but not break. This shows that it is tender enough to hang easily, but not so tender that it breaks under its own weight.
Similarly, we have the pull test, and it operates under much the same premise. To perform this test, we are going to hold the brisket between the thumb and forefinger of both hands and slowly pull each end apart. The brisket should pull about easily but should have some resistance.
These two tests are a physical way that we can identify the texture of the brisket, but it certainly isn’t the only consideration.
A brisket slice should be moist and juicy and because we have sliced it against the grain, we shouldn’t find long, stringy fibres when we bite into it.
What about the fat?
When a brisket is cooked low and slow, the fat in the meat will begin to render and melt, becoming more tender and flavorful as it cooks. The rendered fat will help keep the meat moist and juicy, while also contributing to the overall flavor of the brisket.
If the brisket is overcooked or cooked at too high a temperature, the fat can become overly chewy and rubbery, detracting from the overall eating experience. Similarly, if the brisket is not cooked for long enough, the fat may be tough and unappetizing.
The brisket flat may have a layer of fat across the top which will be noticeable in each slice. This fat should be rendered out well, so when you place it in your mouth, it should almost melt against your tongue.
The point will have less exterior fat on the slice and will likely include more internal fat. Similar to the flat, this fat should be well rendered, meaning that it should not be chewy or rubbery.
This is really important with a brisket point because it will almost always have a large vein of fat running through the center, between the point and the flat muscles. If the brisket is cooked poorly and the fat isn’t rendered sufficiently, this vein of fat can really spoil the texture of the slices taken from the point of the brisket.
Taste
Now finally, let’s talk about taste.
Taste is obviously the part of the brisket that we care the most about and is also, unfortunately, the hardest to explain. It also has the highest amount of variation, depending on how you have chosen to season the brisket.
For the sake of simplicity, I will be talking about taste in general terms-You can choose how you wish to season your brisket yourself, but there are a few key elements you traditionally want to follow.
If you are looking for a great brisket dry rub, take a look at my Grim Reaper Rub. I designed this rub to focus both on flavor and building thick, firm bark, so it is especially great for briskets.
The Grim Reaper has all of those traditional barbecue flavors like salt, black pepper, onion powder, garlic powder and a little bit of cayenne, but the secret ingredient (Maybe not so secret) is the activated charcoal.
The charcoal helps to build the bark and gives an incredible color to the outside of your brisket. If you want to pick up a bottle for yourself, check it out HERE. You won’t be disappointed.
So lets talk about some of the elements you will want to consider for the dry rub on your brisket.
Taste is obviously the part of the brisket that we care the most about and is also, unfortunately, the hardest to explain. It also has the highest amount of variation, depending on how you have chosen to season the brisket.
For the sake of simplicity, I will be talking about taste in general terms-You can choose how you wish to season your brisket yourself, but there are a few key elements you traditionally want to follow.
If you are looking for a great brisket dry rub, take a look at my Grim Reaper Rub. I designed this rub to focus both on flavor and building thick, firm bark, so it is especially great for briskets.
The Grim Reaper has all of those traditional barbecue flavors like salt, black pepper, onion powder, garlic powder and a little bit of cayenne, but the secret ingredient (Maybe not so secret) is the activated charcoal.
The charcoal helps to build the bark and gives an incredible color to the outside of your brisket. If you want to pick up a bottle for yourself, check it out HERE. You won’t be disappointed.
So lets talk about some of the elements you will want to consider for the dry rub on your brisket.
Black Pepper
Beef likes pepper and this is especially the case for a brisket. A good, coarse grain black pepper is one of the best elements for seasoning your brisket, as well as helping to build that bark.
Kosher Salt
A brisket is big, which is why it needs a decent amount of salt to help emphasize the flavor. Texas style brisket is traditionally seasoned almost exclusively with kosher salt and black pepper, typically in a 50/50 ratio.
Sweeteners
Beef typically doesn’t perform well with a sweet flavor profile (Although Burnt ends certainly break this mould). Avoid sugars and sweeteners with your brisket and save them for your chicken and pork.
Bringing the heat
It is not uncommon for people to include a little bit of heat to their brisket rub, through cayenne pepper, paprika, chile powder or red pepper flakes. If you like a bit of spice, play around with some of these options.
Traditional BBQ spices
Traditional barbecue spices can vary depending on the region and the type of meat being cooked, but some common spices used on briskets include:
Beef likes pepper and this is especially the case for a brisket. A good, coarse grain black pepper is one of the best elements for seasoning your brisket, as well as helping to build that bark.
Kosher Salt
A brisket is big, which is why it needs a decent amount of salt to help emphasize the flavor. Texas style brisket is traditionally seasoned almost exclusively with kosher salt and black pepper, typically in a 50/50 ratio.
Sweeteners
Beef typically doesn’t perform well with a sweet flavor profile (Although Burnt ends certainly break this mould). Avoid sugars and sweeteners with your brisket and save them for your chicken and pork.
Bringing the heat
It is not uncommon for people to include a little bit of heat to their brisket rub, through cayenne pepper, paprika, chile powder or red pepper flakes. If you like a bit of spice, play around with some of these options.
Traditional BBQ spices
Traditional barbecue spices can vary depending on the region and the type of meat being cooked, but some common spices used on briskets include:
- Cumin: A warm, earthy spice
- Garlic powder: A pungent spice that adds savory depth of flavor
- Onion powder: A sweet, slightly pungent spice
- Mustard powder: A tangy, slightly sweet spice
As your brisket cooks, these spices mix together with the juices from your brisket and the smoke in your cooker to create a deep, rich and incredibly savory flavor profile.
On the topic of smoke.
Tuffy Stone (An incredible world class Pitmaster) says it best "Treat smoke like salt and pepper. Make it be a supporting flavor to the natural meat itself. "
One of the things that people who are new to barbecue often do is add too much smoke to their meat as it cooks. Too much smoke will quickly become the overwhelming flavor with your brisket and will taste bitter and ashy.
Smoke whether it is from real wood, pellets or charcoal will add a unique and complex addition to your brisket, so it is certainly desirable-Just don’t let it get out of hand.
In the Brisket 101 course, this is one of the things we go through, including outlining exactly how much wood to use and how much smoke your brisket should get during the cook.
The type of wood or pellets you use while smoking will impact the finished flavor profile. Fruit woods tend to lend a sweeter element to the smoke, while hard woods such as hickory or oak will usually have a stronger presence and bring a more savory deep element.
What about the meat?
Lastly, lets talk about what the brisket meat itself should add to the flavor profile.
Brisket is a large, tough cut of meat which makes it perfect for low and slow cooking. This low and slow cooking technique really brings out the deep, rich, umami flavor that is present in the brisket.
Brisket will often have a much deeper beef flavor that some of the smaller, faster cooking cuts of meat. Your brisket meat should bring a rich, savory flavor, with an almost sweet undertone.
As your brisket cooks, the smoke, the seasoning and the meat itself all combine to produce a highly complex, savory and incredibly delicious flavor that is almost impossible to find anywhere else but on a patiently smoked brisket.
So that’s it for the elements of the perfect brisket!
If you enjoyed this article, you will probably love the Brisket 101 course. It runs through exactly how to achieve the results outlined in this article and provides all of the How To’s that you want to know.
Go ahead and click on the button below and check it out for yourself!
