Smoking Brisket

Long before Sam Houston moved to Texas, Mexican Cowboys would cook up a big bull's head in an underground pit. They called this Barbacoa de Cabeza. It remained a popular dish for cowboys on the cattle drive until German immigrants in Texas decided that brains and sweetbreads were too good to waste in a pit. They started the use of Brisket (usually a throw away cut) in Texas Barbecue. They found that cooked properly it was quite a delicacy. The proper way to cook Brisket is low and slow, with a good amount of smoke, a sweet or spicy rub and a tasty sauce. Throughout Texas and much of the mid-west, this recipe for Brisket thrives.

To follow this recipe requires the right equipment. You need a smoker. What kind of smoker (or pit as the Texans generally refer to them) is up to you. You can mortgage the house or go cheap. Whatever you use you need to know your equipment and know how to maintain a steady temperature for as much as 10 to 15 hours.

With the brisket prepared you need to get the smoker ready. You will want a fire of about 200 degrees F to 230 degrees F. (93 degrees C. to 110 degrees C.). At this temperature you can expect the cooking time to be about 1 1/2 hours per pound. Do the math ahead of time so you know how long you will need to keep the fire going. At this temperature range the collagen in the meat will breakdown nicely and make the meat tender and tasty.

Once you have the smoker ready place the brisket fat side up (read: Brisket - Which Side Up?)in the center of the cooking grate. If you are using a water smoker you can leave it fat side up the whole time. With an offset smoker you will want to turn it after a few hours to keep the bottom from drying out. You will also need to baste, or mop it every hour to keep the surface moist. Brisket can dry out even with a good fat cap so be prepared to mop it if necessary, or if you want to. If you are using an off set horizontal smoker you can add a water pan to the smoking chamber to help keep the moisture up.

Because of the drying problem, if you are planning on going very low and slow you might try wrapping the brisket after the first 5-6 hours. Though there are people who swear they go 20 hours naked to the smoke, most people find that the meat eventually dries out. Mopping helps but sometimes you just have to go the extra step of wrapping the brisket in foil to finish it off. It's important that you keep a good eye on it to make sure it is staying moist. I have heard some people complain that after about 8 to 10 hours that the meat can get too smoky. If you like a milder smoke flavor then you have another reason to wrap the brisket in foil.

Temperature: The general temperature to aim for is about 180 degrees F (80 degrees C.). You want to measure that with a good meat thermometer in the thickest part of the meat being careful to keep it away from the fat. When you have reached this temperature the brisket is done. Actually the temperature of the meat will continue to climb before you carve it. You can continue smoking the brisket until it reaches 195 degrees F. (91 degrees C.) Some people will continue smoking, letting the fire die down a little and being very careful to avoid drying.

Wrapping: On the point of wrapping, many people have pointed out that if you are going to do this you might as well put the Brisket in the oven at 220 degrees F. (104 degrees C.) and finish it there. After all you have better temperature control in the average oven than you do in a smoker. Purists scoff at the idea of using the oven. The reason for the wrapping is to keep the Brisket moist. But if you have a good fat layer, your temperature isn't too high and you keep a good supply of water in the smoker you shouldn't have any trouble with the meat drying out.

Carving: When the brisket is done, remove from the smoker and let stand for about 10 to 15 minutes. Then carve. There is something of an art to carving up the brisket. This is because with a full brisket the grain runs in different directions between the point and the flat. Lay the brisket, fat side down and carve off the point. If you look at the grain and fat line you should be able to see it pretty clearly. Then carve the remaining fat layers off, stack the point on the flat and carve across grain into thin, long strips, about the thickness of a pencil. You should get long rectangular pieces.

Smoking Chicken - Real Barb...

Smoked Chickens

Regarding BBQ Inc.So what's so great about smoked whole chicken? If you ask this then you've never tried it. Imagine a roasted chicken bathed in flavorful smoke and slow cooked to the point where it melts in your mouth. Got that? Then you're about half way there. I really think that smoking chicken is the way it was meant to be cooked. But then I think smoking anything is the way to go. While grilling can do wonders for chicken, the smoker adds so much more.

The first step in smoking a barbecue chicken is to find a good chicken. Don't pick up a shriveled, frozen bird at the supermarket. Pick out a fresh, plump bird, and avoid any chicken that is packed with "solution". Many chickens these days are mixed with a chemical brine to make it look good and plump. This makes them look good, but doesn't make them taste good. You want a good size because it's going to go fast. If you're cooking for more than about five people consider getting two. I usually try to find a 4 to 5 pound bird. Yes you can find them. If you can't find a fresh one, then follow the instructions for thawing.

Smoking one 4 pound chicken will take about 4 hours. Before you put the chicken in the smoker give it a good wash and trim off any lose fat and skin. Smoke at about 220 degrees F until the temperature at the center of the chicken breast reaches about 185 degrees F. Watch this temperature closely because you don't want to get to far above 185 degrees F.

If you do nothing with the chicken at this point but put it in the smoker you'll get a marvelous bird. However there are several things you can do to add additional flavor to this chicken. The low and slow method of barbecue produces a vastly superior chicken to grilling. Smoked chicken is easy whether you use a large offset smoker or a charcoal grill. This is a great recipe to start with if you are just learning about barbecue.

My favorite barbecue mop recipe is a good stout. I usually get a really big bottle of stout; use about 1/4 for the chicken and the rest for me. Pour some beer in a bowl; add some garlic and onion, maybe some sage, thyme and bay leaves, or cayenne, chili powder and paprika. Of course there are lots of great smoked chicken recipes out there.

For poultry a good barbecue rub usually has sage, thyme and bay leaves. These flavors go along way with chicken. You want to work the spice rub all over the chicken. Get it into every nook and cranny, including under the skin where possible. Try to harmonize your flavors by using the same combination in your rub or mop.

So how do you know when the smoked chicken is done? Use a thermometer. It is the best way to know that your bird is safe to eat. Chicken is cooked at 165 degrees F but when smoking you want to over cook it. Look for a temperature around 185 degrees F. Test the temperature in the thickest part of the chicken breast. A good smoked chicken will be very tender, have a late summer tan, pink meat and the juices will run clear. Make sure your bird has all these elements.

Turkey: Smoking

Drip Pan with Water - Smoking Turkey

Regarding BBQ Inc. For generations people have been dropping turkeys into the oven and roasting for hours. They use stuffings and little pop up timers. Guess what? You can make a great turkey this way, but wouldn't it be great to go one step further? Smoked turkey is more flavorful and tender than one roasted in the oven. Breaking away from tradition can be hard, but I'm here to walk you through the process.

The Basics:

Here's what you are going to do. You are going to smoke your turkey to an internal temperature of 165 degrees F. This means that the coldest part of the turkey is 165 degrees F. This isn't a suggestion. Test in at least two places (or more) and remember that turkey bones heat faster so keep the thermometer away from bone. Also, dark meat should be cooked to a higher temperature so worry about the breast, but make sure to check the thighs as well.

Run the smoker at temperature range of 235 degrees F to 250 degrees F. Plan on 30 to 40 minutes per pound.

What you need to smoke a turkey:

The first thing you will need for a good smoked turkey is a good turkey. Now, whether you are going to hunt your own or buy one, make sure it is a fresh turkey. This means an all natural turkey without injections and solutions. I know this isn't always cheap or easy, but if you can get one, then I recommend it. If you do pick up a frozen turkey, always follow the instructions for defrosting. Also do not get too large of a turkey. A 20 pound turkey will take 10-14 hours and larger turkeys greatly increase food contamination risks. A 12-16 pound turkey will be good and if you need more, try smoking two turkeys.

You will need a smoker, a good meat thermometer, a good hardwood like cherry or apple, and some patience. For the smoker you can use a kettle style grill if you are familiar with low temperature cooking in it. Most people don't cook turkeys very often, so even if you are a master of smoked brisket or low n' slow barbecue ribs, you should pay particular attention to what you are doing. Nothing can take the place of experience.

The good meat thermometer is a must. It should read fast and be very reliable. For the wood, I recommend a fruit wood because the flavor works best with turkey. Something like a cherry or apple would be good, though hickory and oak can add a nice flavor as well. Be careful not to over smoke a turkey, especially if you are doing a long smoke.

Smoked turkey has a different color and texture than oven roasted turkey. The meat may appear pink and have a smoother texture. This is normal. The smoking process causes a chemical change in turkey that changes the color of the flesh. As long as the turkey registers a temperature of 165 degrees F. it is safe to eat no matter the color.

Want to see this in more detail? Try Smoking Turkey - Step by Step.