Memorial Day BBQ

Memorial Day BBQ

This week we have another guest post from Chef J!  I can tell you from many personal experiences that Chef J is a master at the grill! Here are simple steps for preparing a delicious smoked brisket, just in time for your Memorial Day BBQ!

It’s almost Memorial Day! Hopefully that means an extra long weekend by the pool, surrounded by family and friends. And if that is the case, you will need to do some outdoor cooking! A Memorial Day BBQ is the only reason I stick around through these sweltering Sonoran summers. Phoenix in May and June will leave even the toughest crying for lemonade and air conditioning, but if you plan it right, the smell of slowly roasting meats and a nice cool pool can make this the best place in the world.

One of my favorite things to BBQ is beef brisket; it’s rather inexpensive and most importantly, it’s straightforward to prepare. If you are lucky enough to have a fancy BBQ setup like I do then this will justify  your dedication. My blood type is Spicy Hickory, so I love an excuse to spend an afternoon tending coals! But even if you don’t have the fancy pit you can still create some mouthwateringly tender, delicious treats!

For a perfect Memorial Day BBQ brisket, the right temperature and time are most important!

The recipe for brisket is 225 degrees for 10 hours.  That’s it!

Spices, sauces, and smoke are all up to your own taste. If you have ever heard BBQ people talk ,they will  tell you their BBQ is the best. And they are right. It’s all about you. I like to start mine smothered in a spicy rub, uncovered in the smoker, with a pan underneath to catch the drippings. memorial-day-bbq-brisket

My favorite rub:
¼ cup ground coffee
¼ cup cocoa powder
2 TBS chipotle powder
2 TBS salt
1 TBS black pepper
2 tsp ground cumin
1 tsp ground mustard powder
1 tsp paprika
½ tsp ground coriander

Mix everything together and rub that brisket down!  Make sure that your fire is hot enough to keep the temperature around 225 degrees, and that there is a bit of smoke sneaking out.  The meat will only absorb smoke for the first few hours, so after that you are strictly cooking (you could actually move it to the oven at this point).

After the smoking, I mop it down with liquid about once an hour- this could be your favorite BBQ sauce, vinegar, wine, juice, beer, etc. This will help keep the meat moist but also help build a nice “bark” on the surface. After the ten hours, place the brisket in the pan that will now be full of delicious dripping and cover in foil. Let that sit for a few minutes before carving, and it will be tender, juicy and delicious. If that sounds like a lot of work, you can smoke the brisket in your backyard grill (that black, three-legged dome we all know and love) the day before for a few hours, wrap it in foil and put it in the fridge. The next day unwrap, baste in liquid, put it in a pan and cover it, roast in the oven at 225-250 for about 6 hours. If you throw it in first thing in the morning it will be ready for lunch, and you won’t have to think about it until your timer goes off.

So crack open a cold one, skim the pool, and get your Memorial Day BBQ started!

 

Speak Your Mind

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.