Smoking brisket on a pit is a Texas tradition which we enjoy frequently at the TK14 Ranch. There are more ways to cook a tender brisket than flees on a cow-dog's back. However, without exception the most important ingredient of all, is time. So unless you have 14 uninterrupted hours to spare, don't try. The preparation for the event actuarially begins at the local grocery store, a day or two before the fire is started. Selecting the right brisket is an art since each cut of meat is the different. Choose a 10-12 lb non-trimmed brisket that is consistent in thickness, not too thick or thin at either end. Purchase two 10 lb bags of charcoal, 1 small bag of mesquite wood chips, a roll of wide aluminum foil and the dry rub and barbecue sauce ingredients as shown below. Oh, and don't forget the beer and ice.
Follow our TK14 Ranch step-by-step cooking process and you'll discover a tender mouth-watering brisket at the end of the day. Invite your family and friends over to experience the process, have a friendly game of pitching washers or horseshoes and wait for the meat to cook. Remember, the real difference between a great brisket and a good brisket is about 2 hours. Tell everyone the brisket will be ready to eat at 6 and serve them at 8. Trust me, works ever time!
TK14 Cooking Process:
1. Trim most of the fat from brisket leaving at least 1/4 inch and remove the silver membrane from meat side if it has one.
2. Lightly oil brisket and generously spread dry rub on meat side and a small amount on fat side. Allow brisket to soak in refrigerator over night.
3. Smoking a brisket requires a pit (see pic below) that has a fire box or a pit long enough to build the fire on one end. Never place the meat over a direct fire or bed of coals.
4. Soak the wood chips in water while allowing about 5 lbs of charcoal to burn and make coals. Once the pit reaches 225 degrees F place the meat at the far end of the pit with the fatty side up and add the soaked chips. Turning or mopping the meat with sauce isn't necessarily.
5. Keep the pit at 225 by adding more charcoal and adjusting the vent or slightly raising the pit's lid. Smoke intensely for 2 hours by adding more chips regularly then cook without smoke for 8 hours. After a total of 10 hours, pour 1/2 cup of beef broth on cooked brisket and wrap in double aluminum foil. Place back on the pit and cook for 2 more hours at 225. Finally, store the wrapped brisket in an ice cooler with a towel in the bottom and keep the lid closed for 1-2 hrs.
6. Trim the blackened fat and burnt ends from the meat, slice the brisket across the grain, dip in BBQ sauce and serve.
TK14 Dry Rub Ingredients:
3 Tsp coarse ground pepper
2 Tsp salt
1 Tsp sugar
1 Tsp mustard powder
1 Tsp onion powder
1 Tsp garlic powder
1 Tsp cayenne pepper
TK14 Sauce Ingredients:
1 tsp ground pepper
1 tsp cayenne pepper
2 Tsp brown sugar
1 Tsp butter
1 med. white onion finely chopped
2 garlic pod finely chopped
1 med. pickled jalapeno diced
1 cup ketchup
1/4 cup mustard
1/2 cup apple cider vinegar
1/4 cup Worcestershire sauce
1 5 oz. bottle Pickapeppa sauce
1 tsp Tabasco
* add water if you prefer thinner sauce
Saute onion and garlic in butter, stir in dry ingredients, add remaining mixture and cook for 20 min at a very low boil. Extra sauce will keep in refrigerator for several weeks.
TK14 Smoke Pit:
