Open Flame recipe: Championship brisket tips offered

Open Flame recipe: This brisket recipe is simpler than you think and packs enough punch to catch a barbecue judge's attention.
FROM STAFF REPORTS Published: July 27, 2011
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photo - Russ Garrett demonstrates how to prepare brisket during the Art of Barbecue, a part of Open Flame at American Propane in Oklahoma City.  Photo by Garett Fisbeck, The Oklahoman  Garett Fisbeck
Russ Garrett demonstrates how to prepare brisket during the Art of Barbecue, a part of Open Flame at American Propane in Oklahoma City. Photo by Garett Fisbeck, The Oklahoman Garett Fisbeck

Championship Brisket

1 10- to 16-pound brisket, full packer, not trimmed.

1 bottle Worcestershire sauce or Head Country Premium Marinade

1 cup brisket rub

• Remove brisket from wrapping and rinse. Trim the edges of the brisket of hard/dense fat as well as any little pieces of meat or fat that are just lightly attached. I like to trim all edges, getting rid of any brown/off-color meat.

• Coat the brisket with Worcestershire. Head Country makes its own version, which it calls Premium Marinade. Apply liberally. Coat the brisket with a good beef rub. Head Country rub is good, but I prefer Cookshack's Brisket Rub. Coat heavily. Return to fridge. Let sit for minimum of 2 hours, preferably 4.

• Light a smoker to 225 to 250 degrees. The meat cooks about an hour per pound, but time will not guarantee you results. Place brisket fat-side down.

• Leaving the meat side up allows the smoke to settle on the brisket and helps to create a great bark. The added benefit is that the fat will protect the brisket from heat rising from below. Using a choice quality brisket, there is no need to put the fat cap up so the fat will render into the meat. Cook until the brisket reaches 195 when a temperature probe is inserted into the thickest part of the flat. Also feel the resistance of the probe as you insert. That will give an indication of tenderness. If it doesn't penetrate easily, continue cooking and recheck until the probe meets little resistance.

• Once the proper temperature is achieved, remove from smoker and let sit at least 30 minutes. Turn the brisket over, and scrape the fat off with a knife. Slice perpendicular to the grain of the meat in ¼- to ½-inch slices.

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