Friday, July 20, 2007

A Great Midwestern BBQ Idea Part 3...

It will take another 3-5 hours to complete this smoky beef-a-rama. Watch the grill, add coals and wood if necessary every hour or so while you have a drink, mow the lawn, wash the car, launch some bottle rockets, whatever.
Use an instant read thermometer to check the meat temp after a total of 4-5 hours of cooking. When the internal temperature of the brisket reaches160-170 degrees your BBQ brisket mission has been accomplished. You may now take the meat off the grill and wrap it in foil and let gain some love.

Allow your prize brisket to rest for 30 minutes. This will allow that slab of smoky tenderness to retain moisture. Use this extra time to prepare fresh corn-on-the-cob, slaw, fries or whatever you like. And drink another cocktail for good luck!

After you remove the brisket from the foil slice thinly as possible. At this time you should notice what the Q experts call the “smoke ring”. It appears to be a rare, uncooked area surrounding the edges of the meat. This will be the first evidence of your BBQ success.

I slice the meat thin and serve it on buns with raw onions and a splash of BBQ sauce. I like Stubbs BBQ sauce best for beef brisket. It’s real Texas stuff.

Some oven fries along with fresh sweet corn-on-the-cob rounds out this great Midwestern BBQ meal. Let me know how yours turns out.

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