Nearly 8 pounds of Brisket at 7:45am. Not a bad start to the day.

Nearly 8 pounds of Brisket at 7:45am. Not a bad start to the day.

At a recent Kansas City Barbeque Society Event, I was introduced to Troy Black. He was the host of the competition and is quite the legend in the industry himself. Winning 1st place in over 100 of 400 competitions will codify your status.

Troy has a book, “All Fired Up” that I thought I would use as a reference to smoke my first ever beef brisket. One neighbor arrogantly stated, “anyone can smoke a pork shoulder, but only a few can make a good brisket.” Okay, I was a little nervous; Especially since there would be a gathering at our home where I would be serving this first ever brisket.

While Troy even makes his own rub, I went with the Whiskey Steak¬†rub from Cabela’s. From there it was on to the smoker.

Rachel gave me a great birthday present in June. It’s a meat thermometer with a remote transmitter so you can spend your Saturday afternoon watching baseball, not having to move to check on the meat. It took about 9 hours but the internal meat temperature finally read “190 degrees.”

The Eight Wonder of the World

The Eight Wonder of the World

We let it stand for 30 minutes then cut it across the grain into thin slices. Now what to serve for sauce? I was planning to serve it with Aus Jus and also needed a good BBQ Sauce. Troy doesn’t lack for sauces either and I found a “Brisket Red Sauce” in his book.

Brisket Red Sauce

1 1/2 cups cider vinegar
1 cup ketchup
1/2 cup firmly packed light brown sugar
1/4 cup Worcestershire sauce
2 tablespoons unsalted butter
1 teaspoon salt
1 1/2 teaspoon onion powder
1 1/2 teaspoon granulated garlic
1 1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper

Whisk together all ingredients in a medium saucepan. Bring to a boil over high heat, stirring until butter melts and mixture reduces. Remove from heat; serve warm. 

What did I learn: that the brisket came out wonderful. It was moist and tender with a great applewood smoked flavor. It’s easy to dry out a brisket and I was happy that this one was not dry. I also learned that when you place a drip pan to gather Aus Jus drippings, to take that out after a few hours. Just after the three hour mark, the pan had some good juice in it. When you leave that same pan in there for 6 additional hours, there is no juice left.

Also, Troy is from the South and has a strong toleration for spicy, hot foods. His Brisket Red Sauce was a sinus cleaner. Really, all you had to do was walk in the house when we were making the sauce, and your sinuses would be cleaned. It was like tear gas. I added another 3 tablespoons of butter and 2 tablespoons of brown sugar to “mellow” it out. If you are going to make this, also cut back on the cumin. We made it tolerable.

Brisket is a delectable treat and I am grateful to learn from some Masters.

Happy Eating