Rocky Stubblefield’s Tips for Preparing Brisket
“My grandfather Stubb was famous for all kinds of barbecue – ribs, chicken, you name it. But brisket – cooked low and slow – was his specialty. He made so many briskets that he used to joke that he didn’t have any fingerprints left because he’d burned them off pulling meat off the pit.” Preparing Brisket: My granddad would have made brisket low and slow in his own hand-welded pit. You can do the same on your gas or charcoal grill using hickory wood chips. Just be prepared to man that grill for at least a half day, monitoring the temperature. Selecting a Brisket: A brisket is usually about 12-15 pounds. If you need a smaller option, those are available as well. With this size of meat, you’ll need to plan ahead when cooking. It’s better right off the grill but if you don’t have time, you can make it the day before and rewarm it on the grill or in the oven. Prepare the Brisket: Preparation with a rub is critical for a good flavor crust. Rub the entire brisket generously with Stubb’s Beef or Bar-B-Q rub. Only put the rub on 15-20 minutes before the meat goes on the grill. The longer the rub sits on the meat, the more the salt draws out the moisture of the meat Cook the Brisket: Fat side up! Place the meat fat side up on your grill or smoker so that the fat drips down into the meat and it stays moist. Most people at home have a charcoal grill, and you can easily smoke a brisket on it. Here’s how to do it:- First, soak your wood chips in water for 30 minutes.
- Spread charcoal on one side of the grill, leaving the other side empty. Light your charcoal and allow to heat until a subtle coating of gray ash forms.
- Sprinkle soaked wood chips directly onto the coals and allow them to start smoking.
- Place brisket over the side of the grill without charcoal, and cover, so it cooks over indirect heat.
- Cook at 225-250 degrees until the internal temperature of the thickest part of the brisket reaches 180-185 degrees. This can take 8-10 hours depending on your grill.
- To maintain the temperature, check every hour to adjust vents and add more charcoal and soaked wood chips as needed.
- I usually wrap my brisket after about 5 hours to keep the juices inside.
Now that you have the perfect brisket, it's time to kick it up a notch and prepare the ultimate Bar-B-Q Brisket Sliders for your family and guests. Find The Bar-B-Q Brisket Sliders with Barbeque Pickles and Crispy Onion Straws and links to more recipes HERE.
You've got your brisket cooking so it's time for some fun and a giveaway! To help you make your 4th of July celebration extra delicious Stubb's Bar-B-Q is sponsoring a Fourth of July giveaway with coupons, swag, and product valued at $50 for one lucky reader to win. All you have to do for a chance to win is enter on the widget below. Remember the more entries you do the better your chances are to win!
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Stubb's Legendary Bar-B-Q Prize Package Giveaway
Dates: June 21, 2017, at 12:01 am EST to July 4, 2017, at 11:59 pm EST
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