-and-
As opposed to the “Flat Half”, the anterior Point portion of the Brisket, thus the name “Point”–the less lean half of the whole Brisket that’s juicy with full flavor.
Source: CATTLEMEN’S BEEF BOARD AND NATIONAL CATTLEMEN’S BEEF ASSOCIATION
Photos: Courtesy
Two Popular Cooking Methods–Oven Roasting and Smoking:
OVEN ROASTING BASICS
Oven roasting is considered a simple cooking method because it generally uses a lower temperature over a longer period of time, allowing you to “set it and forget it.” Refer to our oven roasting cooking chart for timing guidelines and other recommendations.
PREHEAT & PREP
Set your oven and season the roast per your recipe.
ROAST IT
COOKING TIP
When roasting larger cuts, an ovenproof meat thermometer that stays in the roast while cooking is preferable to an instant-read thermometer. This helps you avoid opening the oven unnecessarily and poking multiple holes in the roast and losing those delicious juices.
Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cook as recommended, and be sure not to overshoot your target temp because it will continue to rise after pulling the roast from the oven.
GIVE IT A REST
Transfer the roast to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes. Those few extra minutes are a great opportunity to make a jus from the reserved beef drippings.
GLOSSARY
Au Jus
Pronounced oh-zhoo, it translates literally to “with juice.” Au jus is a broth-like gravy made from beef juices left over from cooking.
CARVE & SERVE
The most important tool for properly carving your roast is a sharp knife — be safe! If you’re using a meat fork, don’t pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). If you have a rib roast, cut each slice along the rib bone. Always cut across the grain for maximum tenderness.
SMOKED BRISKET
This smoked brisket recipe from Rasheed Philips is a tried-and-true classic that is easy to master.
INGREDIENTS:
- Whole Beef Brisket
- Favorite Beef Rub Salt
- 1/2 cup Coarse Black Pepper
- 1/2 Cup Garlic Powder
- Yellow Mustard
COOKING:
- Lightly trim your brisket. It’s important to trim away as much of the hard fat as possible. As it does not render well during the smoking process. Ideally I leave roughly a 1/4 inch of fat on the point, and close 1/2 inch on the flat.
- Using the mustard, coat all side of the brisket. This is going to be used as the binder, helping the seasoning to adhere properly. It won’t leave any trace behind once smoked.
- In a small mixing bowl, pour in all the dry ingredients and mix thoroughly. Evenly coat the brisket with the rub mixture, making sure to get all sides. It’s perfectly fine to do more that one application of seasoning.
- The smoking temp will be 250°F for roughly 10-14 hours depending on the size of the brisket. Here’s a tip, get your smoker 25 degrees above the ideal smoking temp, this way when the door open and heat escapes. Also placing cold meat onto the smoker will cause the temp to drop as well.
- Once brisket has reached desired internal temp, it’s time to wrap. Using non-waxed butcher paper, make sure to tightly wrap your brisket, then place it back onto the smoker. If you’re looking to expedite the cooking, you can place it on the hotter portion of your smoker.
- Once brisket has reach internal temp of roughly 192°F, you can remove it and allow it to rest. The rest is one of the most important parts of the cook, it allows the juices to be redistributed.
- Slice against the grain, serve and enjoy!
PITMASTER RASHEED PHILIPS
CHEF’S TIP
A question I get asked the most is to when to start spritzing? Personally I wait until the rub has set and a slight bark is forming. As far as a good base spritz liquid, 1 cup Apple Cider Vinegar, 3. Oz Worcestershire sauce.
