A good brisket is juicy, tender and tastes fantastic!
- 3 tbsp salt
- 3 tbsp peppermix
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp celery salt
- 1 tbsp msg (voluntary)
Liquid for injection in Brisket.
- 1,5 dl bull broth
- 1,5 dl coca cola
- 1,5 dl soy sauce
- 4 kg Brisket "the flat"
- Mixed seasoning
- væske til injiseringLiquid for injection
- butcher paper
I can tell you right away that this recipe is for those who are a little "grill nerds" and are looking for the perfect Brisket. I have also received help and advice from a earlier world champion in BBQ my friend Steve Westerby.
Brisket is beef breast and a large muscle that needs a long time before it becomes perfect. The muscle itself is divided into 2 parts called "the flat" and "the Point" Today I will use "the flat" which is the lower and leanest part of the brisket. This is a time consuming process, but the rewards are great! When this piece of meat is done, you get an extremely tender, tasty and wonderful BBQ experience. There are countless variations in recipes, temperatures and methods of making brisket. I have tried many and this is definitely my favorite. It is the internal temperature that determines when the meat is done, but you have to calculate about 1 hour per pound of meat. So my 4 kg Brisket will take about 8 hours on the smoker. This is "low and slow" at its best! Find some good music, some cold beer and enjoy the smell of a wonderful Brisket that will be ready for serving in many hours.
Steve Westerby is undoubtedly one of Norway's best on grilling and has competed actively in the US in BBQ competitions. Steve has taught me a lot and also contributed tricks and tips in this recipe. Here is a picture of us when I first met Steve where I attended a course he had.
Preparation of the meat. On top of the piece of meat there is a layer of fat. Use a sharp knife and cut down the fat to the smoothest possible surface and that the fat is about 0.5 cm around the entire top. On the back cuts away tendons and areas that are high in fat.
Then I make a brine and put the meat in it. The whole recipe with explanation can be found here: Brine - Hemmeligheten som gir ekstra saftig kjøtt. Leave the meat in this mixture for 12-24 hours in the refrigerator.
Rinse the meat under cold tap water and wipe completely with paper towels.
Mix together the liquid to be injected into the meat. Use a "meat syringe" and fill and make lots of small holes with the syringe tip and inject the liquid. Now we create extra flavor and fluid in the meat.
Now the meat should be seasoned abundantly. Mix the spices in a glass and mix well. Start by seasoning the back of the brisket (the one where there is no layer of fat) and the sides. Then I turn the meat and season evenly and abundantly on top. Leave the meat with the spices at room temperature for 1 hour. You will not use up the entire spice mixture, but sprinkle on spices from a little distance to get the most even possible distribution and season until the meat is covered with spices.
When you have to grill Brisket, it is "low and Slow" that counts. I use my Weber smokefire. The perfect temperature is 105-110 degrees. Place the meat on the grill on the rack. Now it will be here for 4 hours before we make any changes. During this time, the smoke will draw a little into the school of the meat and create a "smoke ring" on the outer part of the meat. An incredibly good crust is also created. The picture is before and after 4 hours on the smoker.
After 4 hours, I take the meat out of the grill and wrap it tightly in "butcher paper". You can also wrap it in aluminum foil if you like. It is important that you pack the meat tightly so that no steam is created inside and destroys the good crust we have spent 4 hours making.
Now all you have to do is wait patiently for the internal temperature to reach 92 degrees.
When you have reached the right temperature after 3-5 hours, take the meat out of the grill and place a towel in a thermo box. This is incredibly important and even if you are hungry and want food, the meat must rest for 2 hours before you cut it up and enjoy. This gives a much higher juiciness and better meat. I insert a thermometer so I have control over the temperature during the rest as well.
Unpack the meat and take care of the delicious baking liquid that is inside. I brush this on or rather over the meat again after it has been cut up. Cut the meat into 0.5 cm thick slices in the direction of the meat.
If you have followed this recipe and method, you have now made a perfect Brisket. Brisket can be part of a BBQ plate, but I like to enjoy it with some light bread, pickled vegetables and good salt. There's a reason Brisket is the king of BBQ. It takes a long time and a lot of training to perfect, but here I have shared all my tips, tricks and recipes for you to succeed. Good luck.
Mye mer enn en grill
Det hele begynte med en lidenskapelig grillentusiast ved navn George Stephen, som i 1952 oppfant historiens første kulegrill – en grill som skulle vise seg å endre grillkulturen i hele verden. Han gjorde ikke dette for å få hele verden til å elske oppfinnelsen sin – han ville bare finne en måte å grille en bedre biff til familie og venner. Og det gjorde han også! Dette er nå mer enn 60 år siden.