The beef brisket is a hardy cut of meat located in the lower chest area of the animal that is prized by BBQ enthusiasts because when done right tends to be full flavored, tender juicy, mouth watering goodness. Cooking the brisket requires a labor of love because it requires time, preferably slow cooking to get the desired result. Typical cooking methods for brisket are braising, slow cooking, smoking, stewing, and of course pot roasting.
For the recent Flavor of Georgia Food Product Contest we provided as samples two smoked beef briskets. For day 1, the brisket sample was marinated with our Smokin' Jerk BBQ Sauce & Marinade - one of the BBQ finalist in the competition. On day 2, the sample provided was marinaded with our Jammin' Jerk Marinade. Here's what we did.
- 2 cuts of beef brisket (approximately 6lbs each)
- 1 Smokin' Jerk BBQ Sauce & Marinade (we used this for day 1) or
- 1 Jammin' Jerk Marinade (we used this for day 2)
- 2 1 gallon ziploc bags
- Foil pan & paper
- Marinate meat with liberal amounts of Smokin' Jerk BBQ Sauce or Jammin' Jerk Marinade in ziploc bags and set aside in a refrigerator (we did for 2 days)
- Fire up the smoker and bring temperature to about 250 degrees fahrenheit.
- Place brisket in foil pan (remove from bag) and into smoker and cook for about 7 hours, turning at least once per hour
- Remove from smoker, apply remaining marinade or bbq sauce, wrap in foil and finish in oven at 250° F for about 1 hour
- Remove from oven, check for doneness (internal temperature between 165 - 170° F), let it sit for 30 minutes before cutting
- Serve with Smokin' Jerk BBQ Sauce as condiment
Cook time may vary depending on the cut of meat and fat content. We used grass fed, aged beef brisket for this event. For smoking we used Mesquite wood. Brisket was purchased from Mountain Valley Farm in Ellijay. Reheat in a covered pan with a small amount of chicken stock in the oven at 250° F for about 1 hour.