How to Marinate a Beef Brisket for Smoking How Much Worchestire Sauce Cer
The "Wooster" brisket is a smoked brisket recipe that I've been working on for a while. I've washed it fat side upwardly, fatty side downwardly, wrapped, unwrapped, rested for 2 hours, rested for 4 hours, non rested at all.. well, y'all get the motion-picture show.
Brisket is something that not merely seems difficult, it tin exist difficult if you don't follow some tried and true methods. My job in this endeavor has been to try and make it as like shooting fish in a barrel as possible for y'all to follow a clearly written set of instructions and get it correct every time.
In case you're wondering about the name, well, I douse this brisket with "Wooster" sauce (Worcestershire) every couple of hours during the initial stage of the cook to go along it moist on top. The flavor is on betoken and the liquid does a great job of working with the Texas style rub to create a perfect chaff.
Are you liking the looks of that 11-inch brisket knife in the image higher up? I love it and you can cheque it out HERE.
- Prep Time: 45 minutes
- Melt Time: ~15 hours
- Smoker Temp: 225°F (107°C)
- Meat Finish Temp: ~200°F (93°C)
- Recommended Wood: Oak or pecan
- Whole packer brisket
- ii large bottles of Worcestershire sauce
- Jeff's Texas way rub (Buy formula here | Purchase bottled rub)
- 2 large foil pans
- Brown or pinkish butcher paper, unlined/uncoated
- Heavy duty foil
If you accept a Costco in your area and yous're not taking advantage of their great prices on USDA prime class briskets, then you should be. I don't get anything from Costco for saying that, it'southward just a good bargain that you demand to be aware of. Mayhap other warehouse blazon stores take deals like this too?
My recommendation is to purchase the absolute best brisket you can afford and go from there.
Wait for briskets labeled as whole packer and you should be able to run across at least ¼ inch fat cap on one side. I commonly shoot for pieces that are in the 12 to xiv lb range only non always if I tin detect a nice big one.
The one I cooked for this recipe weights in at 18 lbs.
Trim the fat cap down to ¼ inch and become rid of whatsoever big pockets of hard fat.
Here's a large chunk I removed from the side.
No since cooking a large ol' piece of something that's never going to render and simply gets in the way of the skilful stuff.
In one case you lot are satisfied with the way information technology looks, turn it to fat side up if information technology's not already.
On this side, score the fat in a crosshatch blueprint at about 1-inch intervals. This is to give the Worcestershire and the seasoning a place to grab on to.
At this bespeak, place the brisket fat side up, just like information technology is down into a big, full size foil pan and pour Worcestershire all over the fat cap to create a wet surface.
I utilize about a third of the large bottle of Worcestershire on the fat cap.
So utilize a liberal amount of Jeff's Texas fashion rub (Buy formula here | Purchase bottled rub).
Leave this sitting for a few minutes.
Flip the brisket over to fat side downward, in the pan.
Pour the rest of the large bottle of Worcestershire all over this side of the brisket to create a moisture surface and apply a liberal amount of Jeff's Texas style rub (Buy formula here | Purchase bottled rub).
Place foil over the meridian of the pan with the brisket and place it in the fridge overnight or for at to the lowest degree 10 hours.
Remove the brisket from the fridge and set it on the chiffonier most 1 hr before you are set to get-go cooking information technology in the smoker.
There's a lot of opinions where this is concerned and that doesn't necessarily mean any of them are correct or incorrect simply that whatever works for a person, that method is going to be "right" for that person since it yields great results.
The prevailing school of thought is that the fatty cap melts while the brisket cooks and this keeps the brisket moist however, in my feel, the fatty doesn't melt all that much until it reaches a adequately high temperature (180°F or and so) and therefore, if I place the fatty down and out of the mode so I tin focus on keeping the actual meat moist, that's better for me.
In my feel, it's the fatty INSIDE the brisket that does the virtually good. The fat on the outside maybe not so much. Experience costless to impart your wisdom on this subject in the comments below.
Set up your smoker for cooking at about 225°F (107°C) with indirect heat. If your smoker uses a water pan, fill information technology up.
For smoking wood, use oak or pecan if yous take it, otherwise, employ whatever smoking wood yous have available.
Once the smoker is prepare, place the pan of brisket on the smoker grate and let the magic begin. I went ahead and added a temperature probe so I could watch the temperature merely you lot really don't take to do that until subsequently every bit I'll signal out.
Let the brisket melt and all you have to do is raise the hat every 90 minutes and dunk the height of the brisket with Worcestershire sauce. Brand sure you lot have plenty of this on paw.
I tend to apply an entire big bottle of Worcestershire sauce during the first 6 hours or so to keep the acme of the brisket nice and moist.
Once the brisket reaches 165°F (74°C) and the color is a beautiful brownish cherry (usually about half dozen-7 hours into the cook time), it's time to cover the brisket to slow down the browning process, power through the stall and tenderize the brisket.
Give it one last dousing of Worcestershire sauce before roofing.
Beautiful!
At 165°F (74°C), identify another equally sized pan upside downwards on top of the ane the brisket is in or comprehend the peak of the pan with foil to lock in the color and help power the brisket through the stall*.
This is likewise a great fourth dimension to insert a thermometer so y'all'll know when you demand to check the brisket for perfect tenderness. The ThermoWorks Smoke is commonly my thermometer of option for things similar this.
Afterward covering the brisket, let it continue to cook until information technology reaches around 197°F (92°C) at which point you'll want to start probing it in the flat and in the point to check for tenderness. The magic number is usually right at 200°F (93°C) but it tin can be either side of that past 2 or 3 points and then keep a close eye.
When it'southward fix, the probe will go into the meat with no resistance like information technology'south going into room temperature butter.
In case you're wondering, stick a toothpick in a pad of room temperature butter to get the feel for how perfectly tender brisket feels. Admittedly no resistance.
Employ the probe of your thermometer or something like to perform this tenderness check.
It is absolutely essential that you utilize a thermometer to permit you know when you are close simply then utilize the experience of the probe going into the meat to tell yous when it's time to remove information technology from the heat.
Equally you can see, near of the fat from the fat cap has rendered and filled up the pan with succulent brisket juice.
Remove the smoked brisket from the pan or the grate into a sturdy cookie sheet or pan for bringing it into the house.
In one case inside, y'all'll want to wrap it in plain uncoated butcher newspaper or foil and let it rest for 2 to 4 hours. More is usually improve in this case.
At that place is no right or incorrect fashion to wrap a brisket.. I use a couple of layers of 18 or 24-inch wide unlined butcher newspaper or heavy duty foil.
Line the bottom of an empty cooler with foil to aid in cleanup and lay the wrapped brisket in the libation.
Fill in any remaining space with actress newspaper to insulate it and shut the lid.
Keep the lid closed until you are fix to slice it. This setup will keep the brisket hot for up to 4 hours.
Remove the brisket from the cooler and unwrap information technology from it'due south cocoon onto a big cutting board.
Piece the brisket apartment ¼-inch thick across the grain using a very sharp knife.
Once yous showtime getting into the larger, fattier part of the brisket you can continue slicing or cube it up for burnt ends.
Enjoy the heck out of your homemade smoked "Wooster" brisket
- If you prefer, you can remove the brisket from the pan when you are ready to cook and place it fat side downwards directly on the smoker grate OR you can use a shallow pan. Either of these methods work nifty.
- When it's time to wrap the brisket at 165°F (74°C), you can wrap it in newspaper or fifty-fifty foil if you adopt. Often this is in the centre of the night, and for that reason, it'south usually much easier to just set some other pan on tiptop.
*What'southward a stall? In large pieces of meat like briskets, pork butts, etc. there is a menses of fourth dimension at around 160°F (71°C), give or have 10 degrees, where the evaporation of liquid on peak of the brisket cools the meat at near the same rate that it is being heated and for this reason, the temperature will stall out and stay at the same temperature for several hours.
To solve this problem, simply wrap/comprehend information technology with foil or butcher paper.
Is in that location a formula to figure the melt fourth dimension based on the weight of the brisket? No. How long information technology takes to cook a brisket is mostly dependent on how thick it is and how long it takes for the oestrus to reach the center and raise it to 200°F (93°C) but information technology's too related to a few other factors such as how tough the brisket is, how much fat is involved, and the temperature of the brisket when information technology goes into the smoker.
Some people still figure the cook time of briskets and pork butts at 1.5 hours per pound just, in my stance, this doesn't work most of the time. If I had cut this 18 lb brisket in half separating the flat from the bespeak, it would have cut the weight in half approximately but not the cooking fourth dimension. With briskets, figure on somewhere betwixt 12 and eighteen hours and yous'll exist very shut most of the time.
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Printable Recipe
The Wooster Brisket
Ingredients
- 1 Whole packer brisket
- 2 bottles Worcestershire sauce
- Jeff's Texas fashion rub
- 2 foil pans ((large/full size))
- Chocolate-brown or pink butcher paper ((unlined/uncoated))
- Heavy duty foil ((optional))
Instructions
- Trim the fatty cap to 1/iv inch and remove any difficult fat on the brisket.
- Score the fat cap in a crosshatch pattern at 1-inch intervals.
- Place the brisket in a big foil pan fat cap upward.
- Dunk the top with Worcestershire sauce and employ Jeff's Texas mode rub generously.
- Flip the brisket to fat side down
- Douse the new top side with Worcestershire sauce and utilize Jeff'due south Texas fashion rub generously.
- Cover with foil and identify the pan of brisket in the refrigerator overnight.
- Setup the smoker for cooking at 225°F (107°C) using indirect rut.
- When ready, place the pan of brisket on the smoker and permit it cook for 6-7 hours or until it reaches 165°F (74°C).
- Dunk the brisket with Worcestershire every ninety minutes until it reaches 165°F (74°C).
- At 165°F (74°C), place some other equally sized pan upside down on superlative of the pan with the brisket sealing the meat inside. You can also merely cover with foil if desired.
- Go along cooking the brisket until it reaches ~200°F (93°C) and a probe inserted in the meat shows no resistance.
- Remove the brisket from heat and wrap in unlined/uncoated butcher newspaper or foil. Place in a empty cooler to balance for 4 hours.
- Later resting, remove brisket from cooler and slice 1/4 inch thick beyond the grain.
45 Comments
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Source: https://www.smoking-meat.com/how-to-smoke-the-wooster-brisket
Just tried this method using one-half Wooster and half beef broth on a 20lb chuck coil. Turned out bang-up!
I'1000 curious if y'all still get a fume ring by cooking in a pan ?
I get tape breaking fume rings while cooking in a pan.. the fume and gases from cooking with wood/charcoal is able to get down into the pan and create the same smoke ring result as it would if you were cooking directly on the grate.
Just finished cooking a Wooster brisket and learned how much time can exist shaved off past the braising and smoking of the meat. The braising reduced total smoking time from well-nigh 18 hours to eleven.5 hours. Meat was succulent and quite juicy, and since it was fat side down but in liquid, no problem. The only question I take is what practise others do with the left over liquid and fat. I have added minor amounts to the pulled beefiness but I am looking for other suggestions. Thanks. J
Use a de-fatting loving cup to remove the fat and and so add a little BBQ rub and you have the all-time Au-Jui ever. Put your burnt ends in it BAM !!
Used the defatting cup to produce a magnificent broth for the burnt ends. I added an equal corporeality of Kansas City BBQ sauce which I read was the original sauce for the original burnt ends and half that amount of brown sugar. Basted and added the sauce to cut up indicate. I hr lo fume on the Camp Chef and increased temp to 250 for two hours. It was heaven!!!! All-time basting sauce for burnt ends. Thanks Joe for the suggestion. J
Well we have brisket and noodles
My wife always said if I relieve it she volition make me bootleg noodles and the stock will terminal in the freezer until she is fix to make them
Just add leftover brisket after the noodles are done
No really y'all need to try brisket and noodles
BTW I don't use Wooster sauce either I too use Texas rub it's awesome
Beef broth is a keen alternative to the "Wooster" to go on the meat moist and help information technology plough out astonishing.
Sounds good to me, Scot!😀
Is there something I tin utilize in the identify of Worcestershire sauce? My married woman hates the sense of taste of it.
Vinegar and water, apple juice, vino sprays can be tried too as different rubs. Sorry, Jeff.
Gene, apply the Texas style rub or similar depression-salt beef rub on the brisket and so utilise beef broth instead of the "Wooster" sauce.
I am not a large fan of burnt ends. The signal is my favorite part of whatsoever briskit.
Love your recipes merely I am terrified of doing a brisket. What fourth dimension practice you start smoking? When/how practice yous sleep?
It just seems like a lot of coin and time to adventure.
I usually put a tooth option in my brisket so I know which mode to cutting information technology, maybe the pros skip this tip. lol
Looks Mighty Tasty, Jeff!!
And Thanks for another Great Step by Step!!
I'm glad you explained the name "Wooster" Brisket.
I thought you were going to say Y'all got it from "Charlie Wooster".
Bear
If you comprehend at 6-7 hours in the smoke, is information technology just as effective to stop the residue of the time in the oven?
Yes sir! No trouble at all. Just brand certain it'south in a pan or over a pan so the oven stays nice and make clean.
I am looking for a recipe for smoking a Pork Brisket
I have made this twice now and LOVE IT!!! The leftovers make the best beef and noodles
Been using Jeff'southward recipes and formulas for years and all I tin can say is amazing!
I've done a few briskets and I ever take a huge disparity in the internal temp between the apartment and the point. What am I doing wrong?
You aren't doing anything wrong. There are two unlike cuts of meat, with the signal stuck onto the cease of the flat. If you separate them first, yous tin take the flat out when it'southward washed and let the bespeak stop cooking.
At that place is a layer of fat between them that you can use as a guide to separating them. I always separate them and cook them to when each is 'washed'.
Besides, afterwards hitting the stall, y'all can stop information technology in your oven. Sleep away…
started with a 17 pound packer from Costco at 10:xxx pm. Getting up every 90 minutes all night leaves a little to be desired. Finally hit 165 most viii am. My Traeger runs hot (gear up at 225 occasionally topped out at 280 on my thermoworks smoke (the best proposition ever)), so how long at a constant 225 is anyone's guess. I was concerned about a lot of "juice" in the pan, over half the pan depth, and wondered if that was slowing cook time. Because Jeff'due south photograph didn't show a lot, and did at the end, I elected to remove most before covering.
I finally removed the briskett at 3:30 pm, at 200 degrees, maybe a trivial before the perfect bear upon exam, considering I wanted the 2 hours residuum earlier the scheduled dinner time. I was a fiddling disappointed with the lack of Jeff's actually pretty smoke ring. Family unit loved the brisket. I enjoyed it near of the fourth dimension, did not observe it was consistently moist throughout.
Curious; if I wanted to plan this cook during the hours I am normally awake, how would you store and reheat later?
Let information technology rest in the ice breast wrapped in towels for 8 to 12 hours
5-Star all the mode. Just finished eating and WOW that's tender and flavorful!! I used the Texas rub and that'due south good stuff let me tell ya 👍👍
Jeff, I did this brisket this weekend. Turned out wonderful! Start to finish most 19 hours, 15 on the smoker, removing at 204 and 4 hrs wrapped in newspaper in a libation. It was perfect. I left it in the fridge after seasoning for 24 hours. My wife said it was the best tasting brisket she has had. I've been smoking for over 20 years and this 1 is a keeper!
Cheers,
Chris
What size of aluminium pan did yous apply? I cant seem to discover annihilation that is large plenty.
Jake, I get mine at Costco but you tin also find them at Sam's Club, Walmart, Amazon, etc. Look for "Full size pans" and the size will be around 20 inches long, 13 inches wide and iii inches deep.
If you take a actually large brisket, information technology may lop over the side a chip only as the brisket shrinks while information technology cooks, it will fit better by the fourth dimension it starts rendering all of those juices.
Yous'll get much amend deals past purchasing them in larger quantities (25 or 50 packs).
This is well-nigh exactly like I exercise mine. I've used simply Worcestershire and my rub for years. I have tried using the foul pan and what I don't like about it is that equally the juices beginning to fill up the pan they seem to cook the bottom half more quickly and I end up with and un even cook. Any suggestions to keep that from happening?
I too permit mine sit down for virtually fifteen-twenty minutes before wrapping as information technology seems to forestall the meat from continuing to cook while wrapped. Still braises nicely and comes out merely equally hot when unwrapped but it almost seems to over cook if I wrap immediately. Does that sound correct?
But for clarification – afterwards marinading the brisket, do get out any remaining wooster sauce in the pan when placing the pan in the smoker, or do you drain any backlog liquid off?
Have used many of your recipies with great results, have your cook book and your rub recipie.
Don't drain anything.. merely place it correct in the smoker.
This reads equally if you smoke it with foil on, is that correct or practise you lot remove foil subsequently taking out of fridge overnight?
It goes into a foil pan with the top open and into the fridge overnight. The next morning time it stays in the open up foil pan and into the smoker. If you do cover the top of the pan with foil during its overnight stay in the fridge, just remove the foil the adjacent morn before information technology goes into the smoker.
In the open pan, the acme and sides get enough of fume and the juices along with the "Wooster" sauce stay in the pan and help to keep the brisket moist while it cooks.
At around 165°F (74°C), you can place another pan on top, encompass with foil or fifty-fifty wrap in butcher paper if you are so inclined.
First permit me say that I am a Large fan of your site and that I have fabricated several of your recipes with excellent results. This recipe left me with a dry brisket, a kickoff for me. I usually wrap my brisket in aluminum foil and place it in a large sail pan subsequently it reaches 165. I followed your instructions to the letter of the alphabet and I was surprised to find that nigh no liquid accumulated in the canvas pan. Can you offering any ideas equally to what went incorrect? Thanks again for all of your contributions.
Did your brisket have a nice fat cap? Fatty renders at about 180°F and up so you get about of the juices during the final stage of the cooking procedure but you definitely should accept had some rendered fatty. Also, there is a heavy vein of fatty that runs between the flat and the point that normally renders and gives you more than juice.
I assume you too covered it with foil or another pan once it got to 165°F?
A little inaccurate. Fatty starts to render at nearly 140 degrees. That is about the temp that connective tissue starts to intermission down. Connective tissue is what makes brisket "chewy". Brisket is a dance, only yous tin speed upward that dance by getting the temp upwards faster. Instead of slowly moving the brisket temp up, starting time with a hotter fume, get it up to the magical 165 degrees, set your bawl. It cuts down on the cooking time dramatically.
I followed the directions to a T, using as big (5 lbs) a brisket as I could fit in my ELECTRIC smoker. Smoked it 10 hours at 225 until it reached 200 degrees internal temp and the toothpick felt right. Kept it in the cooler for iii hours. It was very skilful, but still didn't have the crumble in your mouth texture a good brisket should have. Can yous achieve the perfect brisket in an electric smoker? What am I doing incorrect?
Been spritzing my brisket with Worcestershire for 20 years!
Ever try using the Pit Butt Cooker while adopting this method? The interior of the brisket stays quite tender and the vertical smoking assists with even temp and an outside evenly charred.
Jeff, I have prepared brisket the traditional fashion in the oven for years . Of course in the oven I cook it in a roasting pan with lots of effluvious veggies, potatoes and some blood-red vino and lots of spices. Cook at 300 for 4-hours and it's ever wonderful.And the best part is the natural gravy it yields.
I accept never seen anyone smoke brisket in a roasting pan (foil pan) earlier, but I've always idea of it. I idea that possibly the big boys didn't do it because the smoke wouldn't become to a lot of the meat. But looking at your photos of your wooster brisket information technology appears that plenty of smoke got to information technology.
Side by side brisket I buy volition be a wooster brisket.
Larry L
I smoke most of my roasts on a roasting rack inside an aluminum disposable pan. Makes the smoker easier to clean and I dispose of the pan after the dogs clean it out.
I accept never tried smoking a brisket in a pan, ever on a rack. I definitely will try this method with my next brisket.