Updated Thursday, June 6th, 2002
Prepping for Brisket:
Brisket, like many parts of the steer, can be tough and unappealing, but if cooked slowly it can be a wonderful, flavorful experience. The Boys use a "flat cut" -- the trimmed back cut of the whole brisket, which is commonly used for corned beef -- but this recipe will work with any cut.
First, clean the meat. Trim excess fat and any stray tissue, being careful to leave 1/8 to 1/4 inch of fat on one side (the extra fat helps in the basting process). Perforate the brisket several dozen times on both sides. If you don't have a meat perforator, use a small knife or fork. Rinse the meat in warm water; pat dry. In a large nonreactive container, immerse the brisket in a marinade of cola. Cover and refrigerate 6 to 8 hours. Brisket takes approximately 1-1/2 hours per pound to cook, with an ideal internal temperature between 190 degrees and 210 degrees F. About 2 hours before cooking, remove the brisket from the refrigerated marinade, pat dry, and let the meat come to room temperature before putting it in the smoker.
In this issue: Summer Off the Beaten Path
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