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 H-E-B
Cooking Tips
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Barbecuing Brisket: Commentary from Texans Courtesy of H-E-B Culinary Department Trim fat to 1/4-inch thickness. Marinate the brisket overnight (12 to 24 hours). Sear brisket directly over Medium coals or near a hot fire 20 minutes per side. Allow approximately one hour of cooking time per pound. Slow cooking at a low temperature of 250 degrees F is recommended. Measure cooking temperatures in a closed pit, grill or oven with an oven thermometer set near the brisket. When cooking over direct heat, check the temperature of charcoal or wood coals by holding the palm of your hand at cooking height. Count the number of seconds until the heat causes you to pull away. Six seconds is the target time for low coals. Cook with the fat side up so the juices will base and drip through the meat. Others say, turn the brisket every 1 to 2 hours when smoking to prevent drying the underside. Never turn briskets with a fork; the juices will run out. Insulated rubber gloves are handy. Refrain from checking the brisket constantly. Give it time to cook. Plan for 2 to 3 servings per pound of brisket when purchasing untrimmed and trimmed briskets, respectively. |
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Sandwich Chart
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