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zakruti.com » Dish recipes » Adam Ragusea
Texas barbecue brisket, charcoal or gas grill

Texas barbecue brisket, charcoal or gas grill

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Rating: 4.5; Vote: 2
Texas barbecue brisket, charcoal or gas grill recipe: beef brisket (I'd start with a half rather than a whole) Isalt pepper garlic powder pickles, buns, sauce, or other accompaniments If the fat cap on the meat is too thick, shave it down a bit, but leave a good layer on there. Season the meat heavily with salt, pepper and garlic powder. Let the brisket sit in the fridge overnight, or smoke right away after seasoning. Start smoking the brisket first thing in the morning. If you're using a charcoal grill, ignite a handful of coals. Put some unlit coals along one side of the grill, and hold them back with some bricks or a drip pan, like I do in the video. Put the lit coals at one end of the unlit coals so that you'll have a narrow line of fuel that slowly burns across. Top the coals with some hardwood chunks to generate smoke. Lay the grill grate on top and deposit the meat on the side opposite the fire. Put on the lid with the top vent directly over the meat, so that the smoke has to pass over the meat before it leaves. Choke off the bottom and top vents to restrict oxygen and keep the ambient temperature in the grill at 225-250 F, 107-121 C. If you're using a gas grill, you may need to buy a smoking accessory. But if you have flavor bars covering your gas burners, you're good. Lay hardwood chunks on top of the flavor bars in a line over the front burner. Soak half of the chunks in water a little in advance to slow their burning. Ignite that front burner and taking it all the way down to low, or whatever temperature will allow you to maintain 225-250 F, 107-121 C inside. Lay the meat on the back side of the grill away from the heat and close the lid. Most gas grills vent out the back, so this should force the smoke to pass over the meat on the way out. The wood chunks should just be smoldering if they actually catch on fire, they'll make proportionally less smoke and heat up the interior of the grill too much. If they get too hot, you can turn off the gas and then pour a little water on the wood from a distance (there will be steam. Turn the gas back on and you should be good. Whichever grill you're using, smoke the meat until you have a nice brown bark all around three or four hours using tongs to lift up the grates and replenish the fuel as necessary. At this point, you'll see juice pooling on top of the meat, and its internal temperature will plateau around 160 F/71 C. This is the stall. The meat has taken all the smoke flavor it can, and you need to wrap it to retain moisture and let it braise until soft. Wrap the meat tightly in aluminum foil or peach pink butcher paper (I prefer the foil, but the paper is traditional. Keep cooking at the same ambient temperature, 225-250 F, 107-121 C, and there's no need to keep any wood smoking at this point. You could do this last phase inside in the oven, if you want. Braise the meat for another few hours until it's just barely fork tender the internal temperature will real circa 200 F/93 C when done. Rest the meat like any other roast then slice against the grain. I recommend eating it with pickles, maybe some sliced onions, and nothing else.
Date: 2022-08-18

Comments and reviews: 14


any time you have blubbery chunks of fat that you trim off of meat, u can put it in a pot w some water and just boil it till all the waters gone. this allows all/most of the fat to render out of the pieces, leaving u w a bunch of liquid fat and some little weird chunks of whatever's in fat besides fat ig. then you can just pour that off into a container and use it any time youd use butter or oil or whatnot to add the flavor of whatever meat u used. not worth like buying fat to do that probably, and some things are definitely better w more neutral fats or different ones, but its nice in some applications n takes very little effort and not too much time. so any time ur abt to throw away a big lump of beef trimmings or some chicken skins or whatever, just do that. also, if youre breaking down meat for stew, just take the fat/skin off first, do this, and by the time your meat's prepped and ready to brown, youll have a big pot of its own fat to brown it in
fun fact: in a roundabout way, i got this idea from adams kalbi video where he starts the fatty beef in water to render enough fat to cook it in before browning starts, and at some point i realized u could just extract the fat in general w that method. im like 1000000% sure im not the first one to do this, but id never heard of it till i came up w it from that video.
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11: 03 But if you have some, you know, helpful comments, go for it. My best advice is relax and don't read a million things on the internet that get inside your head.
You seem to point at yourself saying that. I'd agree with your advice.
One of the most important things you do is get people informed and asking more questions about things like chemistry, history and anthropology and you bring that information in an entertaining format discussing one of the greatest pleasures in life. It's admirable really.
Simply ignore the people who don't get that, no matter how highly they think of themselves.
Let them leave their useless comments, they drive up the engagement metric anyway.
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Austinite here; Franklin's BBQ is waaaaaaay overrated these days. Not saying its not great nor is Franklin a genius when it comes to BBQ tips (he did write a massive book that's dedicated to the science of BBQ that is definitely worth the read) but there are so many better options in Austin when it comes to Texas style BBQ where you don't have to wait in line starting at 5am (yes, you read this right. you want Franklin's, get ready to hang out in a line for about 6 hours before the doors even open.
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Another nice thing you should check out and try is pellet grills and also pellet smokers. Some people say that you get a slightly softer smoke than with a traditional smoker, but they are fool proof and there s a lot of wood and pellet combinations to make up and adjust for it. All you need to do as a cook is set the temp and make sure you don t run put of pellets, and they ve also became decently affordable over the past couple of years, so it s a real win-win.
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You kinda forgot to mention how this thing is def gonna have carryover cookin to a decent amount. You wanna take it out, like when you did, before 200c; esp if youre leavin it wrapped still. Otherwise youre gonna overcook it, but rly its not like its that bad if overcooked heh
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I live in Austin and I have to say this actually looks pretty good. Of course, since there's tons of good barbecue places in my backyard there's no reason for me to try to make it myself but this is the next best thing for those who don't live anywhere near Texas
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native south texas here, very good way to ease people into it, been watching and loving you vids for a long time, and this one is no exception, especially since you're doing something i have strong feelings about correctly, great job and keep it up!
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Here's what it looks like if you don't trim the fat cap. Too much.
Shifty eyes
haha yeah, there's DEFINITELY a limit on how much fat and collagen you want on your meat. That's why pigs feet taste amazi- I MEAN BAD RIGHT AGAIN RAGUSEA.
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Adam I appreciate videos like this. Your videos make BBQing way more accessible to me since I am estranged from male family members who have always refused to teach me. You make it so much less intimidating and the results have been tasty
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One random small tip, to make your wood smoke more and last longer you can take lapsang tea. Do not brew it just put it in a shallow bowl with some water for about half an hour and add a thin line over the wood and have that on top.
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There are two things I'm looking forward to on my upcoming trip to Austin. One is my first live F1 race, and the other is Texas barbecue at Franklin's. If you're in line the Thursday morning before the race, see you there!
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Charcoal all the way. Since I get paid tomorrow, I'm going to make another one tomorrow but a small one.
Also, here in Texas, we tend to use Mesquite most of the time since it's the most common one
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Adam are you looking at my search history or what! holy cow. This is not the first time i was looking for a certain food and adam comes out of nowhere with a video about it. Coincidence? I think not!
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I still think that barbecue is the most american thing, both traditionally and metaphorically. A cooking process that turns cheap and undesirable meat into something beautiful. Also a lot of sugar haha
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