Sponsored by Weber
![](https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=560&q=60&w=700&s=9e1df4bdd690263364b0bb5eae20f8f9 700w, https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=640&q=60&w=800&s=11038b0e0cde7f2e57ff79651d70c287 800w, https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=720&q=60&w=900&s=5a04d45ce5224d8ed003b22c547f8053 900w, https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=800&q=60&w=1000&s=83e93f4c2d5ea3b6708bf71a95c7bd73 1000w, https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=880&q=60&w=1100&s=f59387f0e4b7662e83e77274d5c670e8 1100w, https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=960&q=60&w=1200&s=6e10b9b62b1a49534164cb8b70113cf9 1200w, https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1040&q=60&w=1300&s=b670020fd6aa482f9fe3544688b12eb5 1300w, https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1120&q=60&w=1400&s=f2edf1a87e204799972ef70425efe9d7 1400w, https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1200&q=60&w=1500&s=f5c1b334e786438a196c814b6e907fd9 1500w, https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1280&q=60&w=1600&s=ce04f81c0d00cccf0ef3317ce9299a61 1600w, https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1360&q=60&w=1700&s=afd337ee993ce0fcbc1e281fb58f73f4 1700w, https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=format%2Ccompress&crop=focalpoint&fit=crop&fm=jpg&fp-x=0.5&fp-y=0.5&h=1440&q=60&w=1800&s=157798c8b465692e468215c1c84d341c 1800w)
Brisket is the King of BBQ - learn all the tricks for a perfect result!
A good brisket is juicy, tender and tastes fantastic!
Ingredients
Mixed seasoning
- 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
Brisket
- 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.
![Skjermbilde 2021 05 24 kl 16 51 51](https://gladkokken.imgix.net/Skjermbilde-2021-05-24-kl.-16.51.51.png?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=424d67542ce578fc1f8fb36c23d137db)
Step 1
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.
![Brine 4](https://gladkokken.imgix.net/Brine-4.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=5e7146711664ccfa42ae2b7dd9c390bf)
Step 2
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.
![Brine 5](https://gladkokken.imgix.net/Brine-5_2021-05-24-143333.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=5ebbeb6e59e6a4186150ee6a75b4a9fd)
Step 3
Rinse the meat under cold tap water and wipe completely with paper towels.
![Brisket](https://gladkokken.imgix.net/Brisket.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=7da8519ecedaef83a9e8750d9a834007)
![Brisket 3](https://gladkokken.imgix.net/Brisket-3_2021-05-25-044142.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=3e9dbd5a324cbde5c0d8f108bc3336a4)
Step 4
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.
![Brisket 2](https://gladkokken.imgix.net/Brisket-2.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=14d0c83be424ded4b88e17d2adde43dd)
![Brisket 4](https://gladkokken.imgix.net/Brisket-4.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=04eff703ed07f1ea1fded644ec038be9)
Step 5
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.
![Brisket 5](https://gladkokken.imgix.net/Brisket-5.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=a188ab293e400186f340907051ec7994)
![Brisket 6](https://gladkokken.imgix.net/Brisket-6.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=fd016ab881972fcdd2721748a5c687df)
Step 6
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.
![Brisket 7](https://gladkokken.imgix.net/Brisket-7.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=c2b452d8ca9a476ad41f962ee9ed3fa6)
![Brisket 10](https://gladkokken.imgix.net/Brisket-10.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=0fd3ce91cf80264970dfaef9b4b3d5c7)
Step 7
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.
![Brisket 11](https://gladkokken.imgix.net/Brisket-11.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=9938e66dfc8fa6f1b7e5025843821622)
![Brisket 12](https://gladkokken.imgix.net/Brisket-12.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=6b93746909424f5a072f6c7f647144c1)
Step 8
Now all you have to do is wait patiently for the internal temperature to reach 92 degrees.
![Brisket 18](https://gladkokken.imgix.net/Brisket-18.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=683e11eb4f29f79e3674481bc5fdf9b9)
Step 9
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.
![Brisket 4](https://gladkokken.imgix.net/Brisket_-4.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=da24471dfd2f16c4dbe2fda531f0d568)
![Brisket 5](https://gladkokken.imgix.net/Brisket_-5.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=a5a50b644a4f77745190cc708fcdb5f1)
Step 10
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.
![Brisket 17](https://gladkokken.imgix.net/Brisket-17.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=17475fe627798de042383a58dba084cd)
Step 11
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.
![Brisket](https://gladkokken.imgix.net/Brisket_2021-05-25-150729.jpg?auto=compress%2Cformat&bg=%23FFFFFF&fit=clip&fm=jpg&q=60&w=700&s=c5204869601b31a2ad55617295ba520b)