By Dave Lobeck
Recently I decided to smoke a large (packer) brisket, which includes both the flat and the point.
If you buy the flat by itself you will pay $8 – $10 per lb. When you buy it as a packer, your price per pound goes down substantially. After trimming some of the fat off and separating the point from the flat, it was time to season and smoke. Bear in mind that some of the best brisket is made in Texas, and most of those cooks only season with coarse salt and pepper.
I started the smoker at 8 p.m. or so and had the meat on the smoker by 9:30 p.m. I filled the pan full of charcoal so that cooking would go on all night without having to be refilled. The water pan was also filled to ensure it didn’t go dry by evaporation. I checked on it at 6:30 a.m. the next morning. The internal temperature was around 170 degrees, and we want it closer to 200 degrees.
We had a full day and I didn’t want to be tied to the smoker, so I had an idea. As many of you know I occasionally use a sous vide these days, which ensures you don’t overcook the meat. Why can’t I do that in the oven? If I set the oven at the final temperature we desire for the meat, wouldn’t that work? So I wrapped both pieces of the brisket in heavy-duty foil and placed them in a large rectangular metal baking pan. I set the oven to 200 degrees and left the brisket in there all day. About an hour prior to dinner I removed the foil and tested the temperature. It was 198 degrees on the nose. I then turned the oven up to 250 degrees and placed the unwrapped brisket back in the oven for 45 minutes or so. Doing this hardens up the bark, which is what you want. I then took it out and let it rest for 30 minutes prior to carving and serving.
Was it good? I’m told it was my best brisket yet, so I might be onto something. Heck, even a buddy from Texas loved it.
So after giving brisket to family and friends, we still had leftovers. Liz decided to fix brisket tacos with sweet peppers and red cabbage slaw. Here’s all you need.
- ½ head of red (some call it purple) cabbage, shredded
1 cup of mayo
1 cup plain Greek yogurt
2 T sugar
Salt and pepper to taste
Taco Filling Ingredients
¾ to 1 lb. of smoked brisket
3 to 5 sweet yellow and/or red peppers – chopped
1 large onion – chopped
2 T vegetable oil
Over medium high heat, saute’ the onion and peppers with the olive oil for 5 minutes or so. You still want a bit of crunch. Then, add in the smoked brisket to warm through. You won’t believe how good this all smells as the brisket warms up. Serve on soft corn or flour tortilla and mound on the slaw. Enjoy!
Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville by day and a BBQ enthusiast on nights and weekends. Liz is his wife. You can contact Dave with your BBQ, cooking or grilling questions at firstname.lastname@example.org. You can also visit their YouTube channel at www.YouTube.com/BBQMyWay