The history of smoked brisket is quite fascinating and deeply rooted in cultural traditions. Here’s a brief overview:
Early Origins
Jewish Cuisine: The origins of smoked brisket can be traced back to the Ashkenazi Jewish community in Central and Eastern Europe. Brisket was a popular dish for holiday celebrations such as Rosh Hashanah, Passover, Hanukkah, and Shabbat.
Arrival in Texas
Immigration Influence: In the late 1800s, many Ashkenazi Jews, along with Czech and German immigrants, moved to Texas. They brought their culinary traditions with them, including the practice of smoking meats.
Jewish Delis: By the early 1900s, smoked brisket began appearing on Jewish deli menus across Texas. The first mentions of smoked brisket in Texas date back to 19102.
Evolution in Texas Barbecue
1950s Onwards: Black’s BBQ in Lockhart, Texas, claims to be the first to serve smoked brisket exclusively in their barbecue restaurant in the late 1950s3. By the 1960s, many Texas barbecue joints began adopting brisket as a staple item.
Modern Popularity: Today, smoked brisket is a cornerstone of Texas barbecue, known for its rich flavor and tender texture. It is typically cooked “low and slow” to achieve the best results.
Smoked brisket has evolved from a traditional Jewish dish to a beloved staple of Texas barbecue, reflecting a blend of cultural influences and culinary innovation.
Why Low & Slow?
Cooking brisket “low and slow” is essential for several reasons:
Tenderizing the Meat Brisket is a tough cut of meat, primarily because it comes from the chest area of the cow, which gets a lot of exercise. Cooking it slowly at a low temperature allows the connective tissues and collagen to break down, resulting in a tender, juicy piece of meat.
Flavor Development Slow cooking allows the flavors to develop more fully. The extended cooking time gives the smoke and seasoning time to penetrate the meat, enhancing its overall taste.
Moisture Retention Cooking at a low temperature helps retain the moisture in the brisket. High temperatures can cause the meat to dry out, but slow cooking ensures it stays juicy and flavorful.
Even Cooking Low and slow cooking ensures that the brisket cooks evenly throughout. This method prevents the outer layers from becoming overcooked while the inside remains undercooked.
Bark Formation The slow cooking process helps form a flavorful crust, known as the “bark,” on the outside of the brisket. This bark is a combination of spices, smoke, and caramelized sugars, adding a delicious texture and flavor contrast to the tender meat inside
Choose your Smoker Carefully
Whatever you choose, make sure it can hold a consistent temperature for an extended time. We chose the Masterbuilt Gravity 900 smoker for its versatile and innovative outdoor cooking. This all-in-one pizza oven, grill, griddle, and smoker offers 800 square inches of cooking space, making it perfect for everything from slow-smoking brisket to searing steaks. Its gravity-fed charcoal hopper ensures consistent fuel supply for up to 10 hours, and maintains precise cooking temperatures, reaching up to 700°F quickly. You can easily monitor and adjust your cooking from a smart device.
Smoked Brisket
Equipment
- Masterbuilt Gravity Series 800
- Water Container Use disposable aluminum pan
- Sprayer for Apple Cider Vinegar
Ingredients
- 15 lb Brisket Trim fat and rounded edges
- Yellow Mustard
- Barbecue Rub
Instructions
- Trim fat from the separated pieces top ¼ inch or less. Slather meat with yellow mustard and cover with Barbeque Rub.
- Rub meat generously with the dry rub. Wrap and let rest for 8 to 12 hours
- Set your Masterbuilt smoker to 230°F. Foil the water tray to make clean up easier.
- Add a mixture of hot water, beer and apple juice to the bath.
- After hour 2 of the smoke, start spritzing the meat with apple cyder vinegar every two hours, until the meat hits 165°F.
- Foil the meat with one last spritz of apple cider vinegar.
- Continue to cook until the internal temperature gets to195°F.
- Average brisket time is 13 -15 hours with a few going longer. This is only an estimate because every brisket is different.
- Remove from smoker, wrap in towels and rest in an insulated container for a minimum of 60 minutes.