Any time is a good time to take your cooking outside. However, summer seems to have everyone ready to fire up the grill. Pound-for-pound, the best thing you can put over a fire is a good brisket. However, if you’re not careful, you might end up with meat that’s dry and tough. Luckily, Big Moe Cason recently shared some tips on how he gets the perfect brisket every time.
You may be familiar with Big Moe from his appearances on BBQ Pitmasters and BBQ Pit Wars. He served as a contestant as well as a judge on those programs. In short, Moe is a master of his craft. If anyone has the clout to instruct the masses on making the perfect brisket, it’s him. He told Uproxx how he does it.
Now, let’s get to the good stuff.
Big Moe’s Tips On Making The Perfect Brisket
The first step on the road to a perfect brisket is to select the best cut of meat you can find. Moe noted that not everybody is going to want to “spend the money on prime or wagyu.” However, he said that getting the best meat is important. “At least get a prime because, with beef brisket, the higher quality of meat you get as far as marbling, the better the brisket is going to be, period. It’s just a fact.”
Once you have a good cut of meat, start thinking about seasonings and rubs. Big Moe said he prefers his own rub. However, it’s not a complicated mixture. “It’s basic salt, pepper, and garlic, but it’s got some other stuff that makes it more savory.”
You want that seasoning to stick to the meat. So, Moe says the next step to a perfect brisket is to get a binder. He prefers oil. However, some folks like to use mustard. The pitmaster shared his method with Uproxx. “I like to put oil down on the piece of meat after I trim the fat off the meat side.” Then, he’ll add a nice coat of his rub.
Don’t Rush The Brisket
Let that sit for about an hour while your chosen cooking vessel is heating up. Moe says cooking temperature between 230 and 240 degrees usually yields the perfect brisket. A 17 or 18-pound brisket will take about 8 or 9 hours.
Moe added that it’s best to put the brisket on the grill fat side down.
Once the meat gets to an internal temperature of about 170 degrees, pull it off the grill and wrap it with two sheets of foil below the meat and a sheet of butcher paper on top. Then, you’ll clip the paper and foil together and put it back on the heat. The butcher paper allows the moisture to escape. No one likes a soggy brisket.
Next, you’ll want to set the probe in the meat and wait until the internal temperature hits about 203 degrees. At that point, you’re only one step away from a perfect brisket.
Then, pull it off the heat and let it rest. Don’t unwrap it just yet. Moe says that he puts his finished brisket in a dry cooler for 2-4 hours. This allows all the juices to settle in the meat. As a result, you will avoid dry, tough meat.