Tips for Lincoln Riley and his Easter brisket fail
It ain't easy cooking a brisket but it should't be intimidating if you know some basic tips.
University of Oklahoma football coach Lincoln Riley caused a viral stir last week after tweeting a picture of his Easter brisket, a slab of meat that more resembled dry meatloaf than the smoked goodness it has the potential to be.
The famed BBQ writer for Texas Monthly, Daniel Vaughn, referred to it as an “Oklahoma brisket” in a tweet meant as a slight to the Sooner State. Although, I would remind Vaughn that Riley is originally from Texas.
As some Riley sympathizers pointed out, many amateur cooks have screwed up a brisket. I’ve had my share of though cooks, especially in my early smoking days. But I’m not sure I’ve cooked a brisket that made me cringe as Riley’s did. As I’ve often told would-be amateur smokers, don’t be afraid to go for the brisket because even if doesn't turn out great it will still be one of the most delicious things you’ve ever made. I promise you, your results won’t look like Riley’s “Oklahoma brisket” if you take a few simple tips to heart.
Use a water pan in the smoker. You might also spray the brisket every 30 minutes or so, but I think a water pan avoids the need, especially in the first few hours of the cook, allowing you to maintain a consistent temperature without opening the doors. Moisture is important.
Understand the stall. Briskets will appear to stop cooking at around 150 degrees and sometimes take hours before the temperature resumes climbing. Some will wrap the brisket in foil at this stage to power through but you can also just wait it out. There are a lot of good resources for understanding the stall, including this one from BBQ on Main.
Don’t be an oven snob. I like to cook my brisket for 12 to 14 hours in the smoker. But there have been times when I finished it in the oven after it’s wrapped, sometimes because it’s 3 a.m. and I want to sleep. Technically the meat no longer needs the smoke so the oven can be a great way to save on wood and give you a consistent finish if you are having trouble maintaining a steady temp. I still prefer leaving it in the smoker but this can be a great process for those still learning.
My last smoked brisket was a contender for one of my best, or at least my wife thought so. I’ve had some solid cooks in the winter, but the arrival of warmer weather brings a bit of ease as the wood doesn't burn as fast and it’s easier to keep a consistent temp. Remember, consistency is one of the most important ingredients.
I’ve also started positioning my brisket further from the firebox. Not only does it avoid charing on the end, but it offered the more mellow smokiness that I prefer.
Following Riley’s brisket fumble, I also put out the call for brisket smoking tips on Twitter and here are some of what my followers had to share:
Dave Burton writes: “…wrap AFTER cook and place in oven to rest. For at least an hour. The oven shouldn’t be turned on, it’s just for insulating purposes.”
The rest stage is so important and a large brisket needs at least an hour after the cook before you begin to slice.
Lea Jensen writes: “Packer cut is the best. It still has all the fat on it which is of course where it gets its flavor. Sam's Club carries both Prime and Choice beef cuts. Few places do that. Walmart carries Select, a lesser grade. With brisket, how you cook it is by far the most important factor.”
While meat quality can be important, I agree that the cooking process is what’s really key. I get most of my brisket from Homeland (18th and Classen) and I’ve had stunning brisket from Oklahoma restaurants that got their meat from Sam’s Club. Don’t feel like you have to spend $100 on meat.
Andy Rine’s number one tip is “trim it!”
The fat trimming process is so important. I like a good fatty slice of brisket but it’s critical to cut the fat for a consistent layer all around and ensure you don’t have spots that are too covered in fat in order to cook properly.
Above all, feel free to experiment and find your own process.
BURNT ENDS
Road tripping - Okie Joe’s (Stilwell)
This week I was in Stilwell for a reporting trip and I lunched at Okie Joes BBQ, a joint that looked promising with a massive offset smoker out front. I ordered the brisket, turkey and sausage, which I gave straight C’s across the board. The brisket was tender-ish but poorly sliced with no bark consistency left. The turkey was fairly moist but lacked much smokiness.
Top five BBQ joints right now
ICYMI, I offered a list of my five favorite Oklahoma BBQ restaurants in last week’s post. You can check it out here. Feel free to reply with your own thoughts.