Barbecue expert Charlie Theros shares tips on preparing a tasty beef brisket.
- Barbecue brisket can be prepared in a smoker or on a regular charcoal grill. Make sure the heat source stays on the bottom.
- Begin by soaking wood chips in water for at least 15 minutes. Add the chips on top of the charcoal every 30 minutes or so, and add more chips as they burn away.
- Marinate the brisket for at least two hours and up to 18 hours before cooking. The longer a piece of meat marinates, the more flavors it absorbs.
- Place meat on the smoker or grill, and cook with the fat side up to absorb the juices.
- The smoker or grill should have a temperature of 200 to 250 degrees. Cook the brisket until the internal temperature of the meat is between 150 and 160 degrees. Depending on the size of the brisket, it should take about three hours to cook.
Brisket marinade
Ingredients:
1 cup water
1 beef bullion cube
3 Tbs. Worcestershire sauce
2 oz. bourbon
3 oz. pineapple juice
1/2 tsp. garlic powder
salt and pepper to taste
Preparation:
Combine all ingredients in a large zippered bag. Add meat to the bag, seal and marinate in the refrigerator for between two and 18 hours.
Guests Charlie Theros
Co-owner, Rudolphs Bar-B-Que
1933 Lyndale Ave. S.
Minneapolis, MN 55403
Phone: 612-871-8969
Fax: 612-871-8165
E-mail:
info@rudolphsribs.com
Website:
www.rudolphsribs.com
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