Is My Barbecue Ready Yet? – Cooking Beef Brisket

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By Kevin Bevington
Now that we have our rub, the right equipment, and we are able to control a consistent temperature, we are ready to attempt the toughest meat to cook, Beef Brisket. Lets first discuss how to select the meat you are about to cook. Beef Brisket can typically be sold in 3 different size cuts.

First, is the whole packer cut, this whole cut includes the 2 very distinctly different muscles that make up the entire cut, you have the flat which would be considered the flat long piece of meat, the point, which includes the nose end, and the meat layer underneath the flat, which is separated by a layer of fat which is also known as a deckle layer. The whole packer cut is the most desirable cut to cook in your smoker, the main reason being, the tremendous amount of fat that can be left on this cut to give it plenty of moisture to draw from while cooking.

The next cut would be just the flat cut. The flat is exactly that, if you buy this piece of meat, it will likely be closely trimmed, and that makes it more of a challenge to cook in your smoker, without drying it out.

Ok, now lets discuss the grade of meat you will need to choose, I will only touch on this briefly, because this subject could easily be an article of its own. The 3 beef grades we will discuss here are as follows;

Select - This grade is a leaner animal, and with beef brisket you need marbled fat to help get this fibrous cut tender, without falling apart, and being dry. This is not the grade to choose.
Choice - There is actually more than 1 level of choice, however, as a whole, choice has more marbled fat, and would be the one to pick, based on availability. You can cook a choice brisket until it is tender, without it falling apart, and without it being dry.
Prime - This grade has the highest level of marbled fat, and as a result, if cooked properly can produce a brisket of extreme quality. However, it can be very difficult to find.
Based on what is available to you, you need to select your brisket based on marbling (a web like appearance) of fat, and size. I would normally choose a heavier whole packer brisket, my favorite size somewhere between 14 and 16lbs. I would not cook one under 10lbs.

Now that we have our meat selected, you will want to marinate this piece of meat, either using a dry rub, or a combination of a marinade and a dry rub. You can also inject this piece of meat, however because it is so fibrous you will have to be very careful injecting, the majority of your injection could end up everywhere, instead of inside the brisket. If you do decide to inject, I would inject in the same direction as the grain.

Once you have placed your desired rub, and or marinade on your brisket, let this piece of meat marinate for at least 6 to 8 hours. I prefer to give it 10 to 12 hours marinate time.

Here is my recommended method for cooking this piece of meat. Your cooking temperature should be between 225 to 250 degrees F. Place the brisket in your smoker, fat side down, and cook until it the bark reaches the desired color. The internal temp at this point should be between 150 - 170 degrees F. Double wrap in aluminum foil, and put it back into your smoker, and continue to cook until tender in the thickest part of the flat. Using your instant read thermometer, the internal temp should be between 190 - 196 degrees F, and your thermometer should slide easily in and out of the meat. Then remove from your smoker, and let rest in a warmed environment, for a minimum of 1 hour. Then remove the brisket from the foil and slice against the grain, to a thickness of 3/8 of an inch. Serve immediately with your favorite bbq sauce.

Smoking Techniques

Smoking Techniques

Introduction
First, know your equipment, each and every smoker is different; there are hot and cold spots inside the smoker. The larger the smoker, the more hot and cold spots there will be. Weather is a big factor during smoking, the pit will smoke differently in high and low humidity. Wind and temperature will also affect smoking. On a cold day, you will end up using more fuel than a hot day. On a windy day you will need to limit your airflow or your pit will most likely run hot (remember: more air = more heat, less air = less heat).

Fresh ingredients, and proper food handling guidelines are a must. Smoked meats are exposed to bacteria more so than any other cooking process. If you have questions regarding proper food handling, check the article here. It is imperative that proper food handling practices be followed.

Building The Fire
There are many out there that have great fire building techniques, and you should use what you are comfortable with. I will share mine as well:
I only use real Hardwood Lump Charcoal. This can be a little hard to find depending on where you are. If lump charcoal is difficult to find then regular briquette can be used, just make sure it is made out of hardwood, without lighter fluid.

A very popular method is to use a chimney starter. If you will be primarily using charcoal for your heat source, then I recommend using one of these to start and burn down new charcoal before adding it to your pit. There is a great tutorial on using a chimney starter on The Virtual Weber Bullet web site located here http://www.virtualweberbullet.com/chimney.html

In my large offset pit, I use lump charcoal to heat it up, and wood for cooking. In most pits you will need to use mostly charcoal, and then use some wood chunks or chips for flavor. A good rule of thumb is 95% charcoal to 5% dry wood chunks. If you are using wood chunks or chips that have been soaked in water do not add them until you are ready to cook. Also, you will only need a couple of wood chunks if you are soaking them first, or a small handful of wood chips. To light the fire I use a fire starter stick. I have also used a gel fire starter, I never use lighter fluid, and it has a tendency to flavor the meat. When using the gel I put my charcoal in and leave about a 3 to 5 inch gully in the middle where I put the gel fire starter. If you use the stick fire starter, then place pieces of the stick into the sides of the charcoal pile. Make sure you can see the edge of the stick so you can light it! At this point you need full airflow through your smoker. Both chimney vent, and the firebox air vents should be wide open. Then light the gel or stick and close the lid/door, within 15 minutes (small cookers) and up to 60 minutes (large cookers) you should be ready to cook. On most smokers the ideal cooking temperature will be between 220 - 250 degrees.

If it’s a windy day keep your air vents near closed. Remember more air, increased temperature. On some of the water smokers, you may even close the air vent completely. Typically there is more than enough air coming from the bottom and sides of the smoker. In an offset air leakage into the cooking chamber through the doors can give a convection type effect. Increasing the air draw from the firebox. In controlling your fire, there is no substitute to knowing how to control airflow in your smoker.

Another method is becoming increasingly popular to increase burn times and to bring the cooker up to temp slower and more accurately. This method is now popularly known as “The Minion Method”, so named after Jim Minion a competition cook who perfected this method on his WSM (Weber Smokey Mountain). This method starts with stacking a large quantity of un-lit charcoal in your cooker, then using chimney starter burn a relatively small amount of charcoal, then adding it on top of the pile of un-lit charcoal. The remaining charcoal will start and burn slowly throughout the cook. It will take many hours to burn through your charcoal this way. This method is extremely useful if using forced draft temp control, such as the BBQ Guru. The BBQ Guru will bring the cooker up to temp, and only burn what it needs throughout the cook.

Seasoning a New Pit
A new BBQ pit should be seasoned like a new iron skillet. It is suggested by most manufacturers to rub the inside of the pit with a vegetable cooking oil, but actually some even use lard. Then light the pit and bring the cooking chamber up to about 220 degrees. Cut the airflow in the pit to about 1/2 and let it smoke. A few hours is good, the longer the better. Another good idea is to spray or rub the oil at the joints of where the firebox meets the cooking chamber. This will help you keep the paint in those spots.

Cooking Times
Here are a few quick guidelines on cooking times. Cooking times will be relative to the temperature you are cooking at, the physical size of the piece of meat, air flow (convection effect) through the cooker, etc. This is only a guide, start with these and adjust based on your cooker.
Pork ribs - a good starting point is 60 minutes per pound.
Pork shoulder - a good starting point is 75 to 80 minutes per pound, with the second half of the cooking time wrapped in foil.
Chicken - 45 to 60 minutes per pound.
Beef Brisket - a good starting point is 65 to 75 minutes per pound with the second half of the cook wrapped in foil. (Cook brisket until the flat portion is fork tender)

Using Foil
Using aluminum foil during the cooking process is a very controversial topic amongst bbq experts. Using foil on fibrous pieces of meat will have the following benefits:

Decreased Cooking Time - Using foil on fibrous cuts such as pork shoulder, or beef brisket will aid in collagen breakdown resulting in less cooking time.

Limit Smoke Absorption - Smoke should be viewed as a spice. You want to achieve the right amount of smoke flavor. Wrapping your meat half way or 3/4 of the way through cooking will limit the amount of time the meat is exposed to smoke.

Some view this as a crutch, and others (including myself) view it as a very necessary part of the cooking process.

The Water Pan Myth
The use of a water pan in upright water smokers, and in some offsets has been thought to add moisture to the air surrounding the meat. In the old smoke house days when meats were smoked for days at low temperatures, this was definitely a possibility. The reality is that at temperatures of 220+ degrees, the air will not hold the moisture. The water will actually end up on your meat, and can result in ash and soot sticking to the surface of the meat. Water used in smokers is to aid in temperature control of the cooking chamber.

Many have started using sand in place of water, which will actually help in the fuel efficiency of your smoker. Keep in mind that it is very easy to burn up a piece of meat using sand in place of water, and you should know your smoker before you try this.

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Woods for Smoking

Decisions on smoking woods used are usually based on regional availability and preference. In fact, there are more woods used then what I have listed. As I come across more I will add them.

Well Known Smoking Woods

Hickory - Said to be the King of Smoking woods. I would have to agree. Hickory produces a strong sweet hearty taste. Hickory, in my opinion was made for pork. However, it works well with chicken and beef also.

Pecan- Being in the same family as hickory, pecan has a similar flavor but not quite as strong as hickory. It is great on all meats.

Apple - While Apple is an excellent Wood for smoking red meat; it does an exceptional job on poultry. I like to use Apple on chicken and turkey with a little bit of cherry.

Cherry - Can be a difficult wood to come by, Cherry produces a delicately sweet flavor. Great for poultry, beef, fish and pork.

Mesquite - Great tasting but strong. This uniquely flavored wood is as potent as it is tasty. Mesquite is actually used more for direct cooking than smoking. Be careful, too much or too long can produce a bitter flavor.

Oak - Most versatile of the hardwoods blending well with most meat. Oak is a milder smoke than hickory, works well with pork, chicken, or beef.

Maple - Produces a light sweet taste recommended for poultry and ham.

Alder - Native to the Pacific Northwest, alder is a mild sweet wood. Great for almost all meats, used mostly for smoking fish (salmon in particular).

Not So Well Known Smoking Woods (and other things)

Peach - Another sweet wood, good to use with other woods such as oak or hickory. Works well mixed with Alder when cooking salmon.

Plum - Similar to Peach, but make sure to use only the fruit bearing varieties.

Pear - Slightly sweet, woodsy flavor. Good with pork and chicken.

Walnut - A very heavy smoke, best when used with milder woods. Good with beef.

Almond - A nutty and sweet flavor, and fairly mild. Good with most meat.

Acacia - From the same family as mesquite, but a bit milder. Good with most meat.

Ash - Fast burner, light but distinctive flavor. Good with fish and red meats.

Grapevines - Becoming increasingly popular in California, does well on fish and poultry.

Citrus - Becoming increasingly popular especially in Florida, is the use of the wood from Orange trees, Grapefruit trees, and Lemon trees. Citrus wood imparts a mild fruity smoke, which works pretty well on almost all meats.

Australian Pine - The folks in South Florida are starting to use a wood called the Australian Pine. This tree is not from the Pine family but gets its name more so from its needle like leaves. I believe this tree is taking over South Florida and they are finding whatever use they can for it. However, its been reported to me to be a decent smoking wood. Could this be the next mesquite? I don’t know, but I will wait to hear more before trying myself.

Onion Skins and Garlic Skins - I have never tried this myself, but I was told to wrap in foil and let smolder rather than direct contact with the flame.

Herbs - Makes sense to use aromatics such as Rosemary, Thyme, and Basil. Make sure to soak them first.

Food Safety

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Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing food borne illness. Use these simple guidelines for grilling food safely.From the Store: Home first
when shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.

Load meat and poultry into the coolest part of the car and take the groceries straight home. In the summer, if home is more than a 30-minute drive away, bring a cooler with ice and place perishable food in it for the trip.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Defrost Safely
Completely defrost meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Marinating
Meat and poultry can be marinated for several hours or days to tenderize or add flavor. Marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting
when carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home. Keep the cooler in the coolest part of the car.

Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.

When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent food borne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

If you’re eating away from home, find out if there’s a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and hands.

Precooking
Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

Cook Thoroughly
Cook food to a safe internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe internal temperature. Whole poultry should reach 180 °F; breasts, 170 °F. Hamburgers made of ground beef should reach 160 °F; ground poultry, 165 °F. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145 °F. All cuts of pork should reach 160 °F.

NEVER partially grill meat or poultry and finish cooking later.

Reheating
when reheating fully cooked meats like hot dogs, grill to 165 °F or until steaming hot.

Keep Hot Food Hot
After cooking meat and poultry on the grill; keep it hot until served - at 140 °F or warmer.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in a warm oven (approximately 200 °F), in a chafing dish or slow cooker, or on a warming tray.

Serving the Food
When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

In hot weather (90 °F and above), food should never sit out for more than 1 hour.

Leftovers
refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a “smoker,” which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 °F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2 1/2 times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require 4 to 6 hours burning time.

Cooking may require 10 to 12 hours or more and is difficult to estimate. A meat thermometer must be used to determine the meat’s safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.

Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked — without charring — to a safe temperature does not pose a problem.

To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.

 

BBQ Tips

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How to keep BBQ hot if you’re not quite ready to eat it…use an ice chest/ice cooler. Put some hot water in an empty ice chest, close the lid and let it set for 3 or 4 minutes. Drain the hot water and you’ve got yourself a portable BBQ warmer. We’ve kept pork butts warm this way for 6 or 7 hours.

How to keep your hands clean when cooking BBQ…use powder free latex gloves. They come in packs of 100 at the local Sam’s Club and will keep your hands clean. You’ll maintain good sanitary practices too. Many bbq sanctioning bodies require the use of gloves when preparing contest entries.

How to keep your spouse interested in the BBQ hobby…get him/her involved in it with you. It’s a lot of fun. You meet nice people and it’s something you can do together.

How to keep your BBQ expenses in line with your budget…research all your purchases thoroughly. Make sure your purchase will do what you want it to do BEFORE you purchase it. For example, if you want to learn to cook whole hogs, you probably need to consider a big cooker or if you want to cook 10-15 racks spare ribs every weekend you’re going to need something bigger than a WSM.

How to continually improve your BBQ recipes…keep records of your cooking efforts including cook times, prepping techniques used and especially measurements for sauces or rubs and spices used. When you tweak the recipe for taste, only change one thing at a time–change the cook time, change the rub, change the sauce, but try to avoid completely changing everything all at once. Small changes to your technique and recipes will help you focus on the effects better and you’ll be able to fine tune the product quality more efficiently.

Is My Barbecue Ready Yet? – Cooking Ribs

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By Kevin Bevington

There are different ways to cook, and determine doneness in your BBQ ribs, and we are going to break those down into the 2 types.

St Louis Spare Ribs – St Louis Spare Ribs can be one of the most difficult meats to cook and to get done accurately. Many of the ways you would determine doneness, take some time and experience to identify and master. But first, we will cover a good process to use, which will take you real close to being done, and then you can apply a couple of simple techniques to determine doneness.

You should cook ribs at a temperature of 250 – 275 degrees F. Place your ribs in the smoker bone side down, and cook them for 2 hours, or until they get a real nice color. Then wrap the ribs in heavy duty aluminum foil, still leaving the bone side down. Then cook for them for 1 hour wrapped.

Then open the foil (do not take them out of the foil), and cook for an additional 1 to 2 hours, depending on the following factors; physical size and weight of the ribs, and airflow through the cooker. The larger, or heavier the slab of ribs are, the longer they will take. Also, the more air flow through your cooker, the less time they will take.

So, until you have a good feel for your smoker use the following techniques to determine the doneness of the ribs.

After about 30 minutes with the foil opened, place your hand (in heat a resistant glove of course) underneath the foil, in the center of the slab, and lift. The slab should bend easily, and begin to crack in the thickest part of the slab. If you see both of these characteristics, then the ribs are done. If you only see one, or the other, then they are not done, and need more time to cook.

A good way to learn this technique, and verify that you your ribs are done, is take an instant read thermometer, and check the temperature in the thickest part of the slab. This should read approximately 194 – 196 degrees F.

Remove the ribs from the cooker, and place them in a warmed environment until you are ready to cut them. With Ribs, they are best cut and served as quickly as you can, after you remove them from the cooker.

Baby Back Ribs – On baby back ribs, we use the very same technique. Cook for 2 hours, then wrap in heavy duty aluminum foil. Leave wrapped for 1 hour, then open the foil, and let cook for an additional 15 minutes to 1 hour, or until done. You can use the very same doneness techniques discussed above.

Is My Barbecue Ready Yet? - Part 2

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All BBQ Needs Is A Good Rub!

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By Kevin Bevington

As the masses begin to uncover their bbq grills and smokers for the season of barbecue and Grilling, many wonder what will set theirs apart from the rest. The answer? A good rub can make a world of difference. Sure, a good barbecue sauce is still a good thing to have to compliment your meal, but the seasoning is the key.

A bbq rub, is commonly referred to as a dry marinade, many times, it can actually bring more flavor to your barbecue than a liquid marinade, especially when used in a similar fashion.

Ok, lets look at the ingredient make-up of the barbecue dry rub, first, almost all barbecue rubs will contain the following basic ingredients;

Kosher Salt
White Sugar
Black Pepper
Paprika

These ingredients are typically used in fairly equal amounts, and other spices, and sugars can be thrown in to enhance flavor based on the type of meat you are cooking. A few of these additional ingredients are;

Spices
Celery Salt
Cumin
Chili powder
Cayenne Pepper
Garlic

Sugars
Brown Sugar
Turbinado Sugar
Demerara Sugar
Golden Granulated

The most important thing to remember about putting a good dry rub together is balance. A good balance of flavors is key to complimenting the meats natural flavor, you don’t want to cover it up.

Once we have our ingredients established, along with their measurements, we can now use them on our bbq. On thicker cuts of meat, such as pork shoulder cuts (used in pulled pork bbq), or beef brisket (a texas bbq favorite), we will want to give ample marinate time for the flavors to work into the meat. On these thicker cuts, you will want at least 4 to 6 hours at a minimum, but ideally 10 to 12 hours is best. On thinner cuts such as pork ribs, or steaks, you should be looking for a minimum of 30 minutes to 1 hour, and ideally 4 to 6 hours.

Another key to using a rub is to work the rub into the meat. When you apply a bbq rub, you can apply it over a wet base, such as mus