Marty’s brisket…

Last summer, we tried teaching ourselves how to use a smoker. We had many failures and a success or two by the end of the summer.

Smoking meats is not grilling. Grilling is predictable and manageable like cooking. Smoking meats is getting the wood fire to a perfect low temperature and keeping it that way for hours. 

Keeping that low temp wood fire is much more complicated than you think. Airflow is a significant factor in temperature control. I find this part tricky because my fire always gets too hot.

Last summer, I incinerated a gorgeous brisket, a pork shoulder, and chicken parts beyond recognition. So damn annoying and wasteful, but we learned what not to do, so there’s that.

We found out that professional temperature probes are essential for smoking meats. Sam gave me a set of probes with digital remotes for Christmas. 

I used the temp probes for different meats I roasted over the winter, and guess what? Everything came out perfectly done. Go figure! 

Marty wanted to try smoking the brisket this time; I was okay with it and glad he wanted to take charge. I made the sides—no pressure for me.

He used the temp probes, putting one in the smoker and one in the brisket. The brisket was seasoned with only salt and pepper, as the pros do—no other rubs.

He kept an eye on the brisket during the 5-hour smoke. It was a small brisket, only around 4 lbs, so he was careful to go slow and low as they tell you to do.

After 2 hours into the smoke time, he wrapped the brisket tightly with foil and put it back in the smoker for 3 more hours. He kept checking the temperature on the remote he kept with him, which was better than constantly running back and forth to the smoker.

After taking the brisket out of the smoker, he kept it wrapped up for a couple more hours, sealing in all those juices.

Unwrapping smoked meats is like when you take a soufflé, popovers, or cream puffs out of the oven. You can’t open the oven to check on soufflés or pâte à choux (cream puffs) because they will deflate. This is a hold your breath moment. A moment that can go from cries of joy to what-the-fucks in a blink of an eye. 

When we unwrapped the brisket, it was gorgeous! It was soft and moist. It had the right amount of smoke taste and a beautiful red smoke ring. Marty was like a proud peacock! He should be because he nailed it! Woot woot!

It sliced easily and glistened. It had the right amount of fat and wasn’t dry at all. BBQ we’ve gotten out the last few times had been a disappointment. 

The disappointing briskets from a couple of bbq joints were extremely dry, flavorless meats that required copious amounts of sauces and a big beverage to choke them down. We almost gave up hope for good brisket again.

Every year I can remember my “best bite of the year” for years to come. These “best bites” become incredible food memories for me. This brisket was my “best bite of the year” so far.

I wished I could have had my stomach stretched so I could have eaten more. The sides I made complimented the brisket like a symphony. Salty, sweet, creamy, tangy, crunchy, smokey, and delicious.

The brisket was perfectly smoked and had an incredible unctuous mouthfeel. What the fuckity is unctuous, you may be asking yourself?

Unctuous is a word that describes how moist, slippery, or fatty something is. It’s often used to describe foods rich in fat. It’s sexy food.

Using the word unctuous is describing something with total gluttony and not caring. We don’t eat unctuous foods every day, so when I do I enjoy the texture and richness; guilt-free.

Back to the brisket, I didn’t want this meal to end; it was that amazing. I reheated some brisket by steaming it this morning for Sam when he got home from his overnight shift at the hospital.

He got a huge smile on his face and couldn’t believe how moist and delicious the brisket was. “The smoke is perfect,” he said. I am smiling because the two of us are so much alike regarding food.

Marty’s delicious brisket was the last thing I thought about before I fell asleep last night; I kid you not! It was that good. Marty is now the head bbq smoker in the family. 🙌🏼