Cooking a smoked brisket needs tender care

Cooking a smoked brisket is a ritual that must be performed leisurely. Ideally, it should be cooked in a smoker that has a fire chamber that directs the heat under the meat to prevent hot spots. It must also have an independent opening in the firebox where one can stir the coals without disrupting the process of the smoking.

The next part is the fire. About half a bag of wood chips are right for a fire box. A newspaper can be crumpled and put under the chips and set alight. The vents, chimneys and the door need to be kept open so that there is a good draw. Once the fire catches about a dozen pieces of mesquite or oak or both can be added. They need to be at least eight months old and cut into wedge shapes. Green wood smokes fast but doesn't give the right heat.

When the smoker starts to hiss and sing, it's time to prepare the brisket. A Packers cut is the best meat with a fat cap that is a quarter of an inch thick. The brisket can be either marinated or given a dry rub with spices.

The right time to put in the brisket is when the fire has died down, not to glowing embers but to a small flame. At this time the fat side should be made to face the flames so that the meat stays moist till the fire settles down to the right temperature, which should be between 250-270 degrees centigrade. It is always advisable to put a pan of water inside the smoker to keep the meat moist. The meat should also be basted periodically with whatever is the preferred sop because the basting sauce goes a long way in imparting the desired flavor to the meat.

The cooking time of a brisket is about an hour to hour and a half per pound. Smoke rings start appearing after about 4 hours. However, it is best to see if the meat is done by carving out a small portion from the corner using a pen knife. If the meat is not done it can be put right back and cooked further without any damage.

Finally a smoked brisket should be carved just right. Cut against the grain and present it well.