{"id":272363,"date":"2025-06-04T08:59:32","date_gmt":"2025-06-04T08:59:32","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/how-to-cook-brisket-for-one-or-more\/"},"modified":"2025-06-04T08:59:32","modified_gmt":"2025-06-04T08:59:32","slug":"how-to-cook-brisket-for-one-or-more","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=272363","title":{"rendered":"How To Cook Brisket for One or more…."},"content":{"rendered":"


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\nBrisket making can be simple and easy or hard depending on the time and attention to detail that one pays.\u00a0 We’ve made a number of briskets over the years and while we can’t say that we are the Grand Champions, we can say that our brisket has been loved by hundreds of followers and friends.\u00a0 To that end we wanted to give you our simple process for making brisket.\u00a0 Brisket is very popular now but an average cut of brisket can weigh in the 10 to 20 pound range costing upwards of $50 to $100.\u00a0 It’s great if you’re an average family of 4 or 5 but what if it’s just you and maybe one other person.\u00a0 That would mean that 20 pound brisket would last you for a couple of weeks and after about three days I can tell you that you will be completely done with having brisket.<\/p>\n

So, let’s spend some time on a process we call “Brisket for One” or maybe “Two”.\u00a0 First things first, select the best brisket you can find.\u00a0 One key point we want known is that we believe that brisket responds better when it is chilled.\u00a0 If the brisket is brought to room temperature the meat can get a bit mushy making it harder to cut especially where the fat is concern.<\/p>\n

\u00a0Using standard terms a brisket is typically divided into two main sections, the flat and the point.\u00a0 The point is usually the thicker, fatter segment of the brisket with the thinner segment being known as the point.\u00a0 Depending on the amount of fat on the backside of the brisket you will need to trim at least a 1\/4 inch of the fat.\u00a0 Then trim the silver skin on the other side of the brisket.\u00a0 If there is a section known as the “deckle” which is technically the pointy section on the top of the point which in some ways looks like a fin on a fish.\u00a0 You will want to trim back about 1\/2 of that deckle.\u00a0 This section is usually where “burnt ends” come from.\u00a0 But for our purposes most of that section will be removed and discarded.<\/p>\n

When you’ve taken off about all the fat that you think is necessary now comes the decision point.\u00a0 As a comment we want to make sure that you don’t completely skin the brisket.\u00a0 Brisket like tri-tip needs some fat to work through the grilling process.\u00a0 If you remove too much fat then you make the meat more vulnerable to burning even with the rub added.\u00a0 So, let’s be careful about the amount of trimming that goes on.<\/p>\n

Let’s get to the Brisket for One step.\u00a0 This is where we divide the brisket into two sections.\u00a0 Let’s take the brisket and check for the transition point between the point and the flat.\u00a0 Right about that point let’s use a very sharp knife to cut across the brisket to segment it into two.\u00a0 The second decision point is deciding which segment of brisket you will actually barbecue.\u00a0 In the truest sense of the word barbecue because we are going to barbecue the meat for a relatively long period.\u00a0 In fact we will be barbecuing the meat at the rate of 1-1\/2 hours per pound.\u00a0 So, if we’ve got a 10 pound brisket and we cut the meat about half way across leaving 5 pounds on either side then we will need at least 7-1\/2 hours to barbecue our brisket.<\/p>\n

So, let’s prep both sides of the brisket.\u00a0 Actually you can prep the brisket with dry rub before cutting it in half.\u00a0 No matter, we’ll be using our long standing favorite Jake’s Famous Pure Santa Maria Dry Rub<\/a>.\u00a0 This is a simple dry rub that uses Kosher smoked salt, Coarse ground black pepper, Granulated Garlic and Parsley.\u00a0 This Santa Maria Style rub is spread evenly over the entire brisket.\u00a0 Now, for best results we’ll be pressing the rub into the meat.\u00a0 We won’t necessarily be rubbing the meat but we will be pressing the dry rub in all the same.<\/p>\n

Now with the segment you’ve chosen to save you can bag or wrap that up and store it in your freezer.\u00a0 Remember once this brisket is done it will last at least 4 to 5 days especially if you’re one person.<\/p>\n

Earlier we mentioned that the brisket will take about 7-1\/2 hours to barbecue.\u00a0 Just some simple calculations will tell you that without resting time we should consider getting the brisket going around 7 AM.\u00a0 We’ll want to have a temperature in the grill at 250 degrees.\u00a0 We will also want to have some smoke added into the cooking process. But let’s not over do it with smoke.\u00a0 We’ve found that smoke is the best when there’s about 5 to 8 ounces of wood chips laid across the coals during the cooking process. We prefer Red Oak but you can use Pecan or Hickory or Peach whatever your favorite wood.<\/p>\n

Moisture, it’s a good idea to think about moisture as well.\u00a0 Brisket can get dry if not properly managed especially if your fire gets too hot.\u00a0 A special item to keep an eye on is noting that when the wood burns it will drive up the temperature by a minimum of 10 degrees.\u00a0 One way to slow the rising temperature is by soaking the wood chips for about an hour before usage.\u00a0 Additionally let’s get a small metal pan or bowl filled with water placed next to the brisket and near the heat but not directly over the heat.\u00a0 We want nice rising steam not bubbling steam.\u00a0 Bubbling will dry the water\u00a0 out which will mean that you’ll need to keep raising or removing the lid to restore fresh water.\u00a0 The other downside to bubbling is that the more times you remove the lid the more times you remove heat from the grill.\u00a0 Just think of adding 10 minutes to the cook process each time the lid is removed.<\/p>\n

Additional forms of moisture come from a spray bottle filled with either Worcestershire sauce and water a 50\/50 mix or a mixture of Apple Cider vinegar, apple juice and water.\u00a0 I like using the Apple Juice and orange juice combination.\u00a0 The combination mixes well and doesn’t overpower the flavor of the meat.<\/p>\n

We touched lightly on the heat but we’re going to spend a little more time with it here.\u00a0 We’ll be using an 18 inch Weber grill.\u00a0 This is a charcoal grill and as we say “old school” barbecue method.\u00a0 We very much enjoy the real process of managing the charcoals and the timing of the meats this way.\u00a0 Let’s focus in on using the “snake method”\u00a0of laying out the charcoals.\u00a0 This method means that you’ll be laying down three unit triangles of charcoals with two on the bottom and one on the top.\u00a0 So, we’ll layer out the charcoals with the two units about 3\/4 of the way around the grill.\u00a0 Then we’ll follow that by placing one charcoal briquette on top of each two unit section of briquettes until they effectively form triangles.\u00a0 Leave about 8 inches clear between the start of the charcoal snake and the tail of the snake.<\/p>\n

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\nNow take about 10 briquettes and place those in a charcoal chimney if you have one.\u00a0 Use standard newspaper to start the charcoal.\u00a0 Let the charcoal burn down until you start to see the red hot glow between the briquettes.\u00a0 This charcoal process will take about 25 minutes to burn down.\u00a0 Once ready pour out the charcoal in the center of the grill.\u00a0 With long tongs one by one place the charcoal at the head of the snake building on additional rows.\u00a0 Once completed allow the charcoal to burn for about 5 minutes without the lid on the grill.\u00a0 After 5 minutes add a temperature probe to the grill then place the lid on the grill.\u00a0 With the vents wide open on the bottom and top of the grill begin checking the temperature after about 8 to 10 minutes.\u00a0 This 10 minutes window will give the newly added charcoal time to settle in while the adjacent charcoal begins to burn.\u00a0 Keep in mind we are looking for a grill temperature of 250 degrees.<\/p>\n

Note, sometimes the fire might burn hotter than planned.\u00a0 There are a couple of ways to manage the excessive heat.\u00a0 The first standard way is by limiting the amount of air circulating in the grill.\u00a0 You can notch down the bottom vents by 1\/2 to starve the charcoals of oxygen thus lowering the overall temperature.\u00a0 Second you can notch down the top vents which will burn up all of the oxygen contained in the grill which will ultimately lower the temperature of the grill.\u00a0 I find the fastest and simplest way to lower the start up heat is to just remove 1\/2 of the charcoal we started with.\u00a0 Take out about 5 coals and place them in a metal container.\u00a0 Allow those charcoals to burn down away from the grill.\u00a0 Do not place the charcoal in paper, plastic or any other container that will melt or burn or will transfer high heat without protection.<\/p>\n

With the temperature at 250 degrees let’s get the brisket on the grill.\u00a0 One thing before we move that brisket is to say that we like resting the meat at room temperature about 1\/2 hour before the grill process.\u00a0 This gives the meat time to relax and makes it easier to start into the grill process.\u00a0 Colder meat will take longer to grill.\u00a0 Now, we suggest placing the brisket opposite the main fire with the fat side up.\u00a0 Put the water tray as close to the brisket as possible but not completely over the coals.\u00a0 Now place the second temperature probe into the brisket.\u00a0 Set your clock for 7-1\/2 hours.\u00a0 Keep in mind that if the temperature rises too much you’ll need to adjust the vents to manage the airflow.\u00a0 It’s also a good idea to check the water pan in about 2 hours.\u00a0 Depending on the size of the water pan you may need to check the pan more frequently, say every hour.\u00a0 Each time you remove the lid to check the temperature remember to add 10 minutes into the cooking time.<\/p>\n

With the lid off it’s also a good time to add external moisture to the meat.\u00a0 Take your sprayer and spritz the meat all around.\u00a0 Do not turn the meat over just spritz enough liquid to add back some flavor.<\/p>\n

At about 5 hours in check the status of the charcoal and the placement of the brisket.\u00a0 As the snake burns around re-position the brisket away from the heat source.\u00a0 Adjust the position of the water pan and keep an eye on the internal temperature of the meat.<\/p>\n

Our desired internal temperature is 195 to 200 degrees.\u00a0 Sometimes in the cooking process you can encounter the “stall”.\u00a0 That is commonly know as the point at which tissue and fats transition in the meat.\u00a0 The actual stall can be measured by noting that the meat will reach about 150 degrees and won’t climb one degree more for sometimes an hour or so.\u00a0 Eventually this stall will break down and higher temperatures will occur.\u00a0 That’s why it’s so important to have a good moisture source when grilling.<\/p>\n

Note, if you burn through more charcoal and still have time left either on the internal temperature or you’ve run out of charcoal then add in more charcoal.\u00a0 Move the grill plate aside and add in about 20 briquettes.\u00a0 Try to stack them in a similar fashion but keep in mind you’re adding them at the back end of the snake.\u00a0 This additional charcoal will add about 1 to two more hours in the grilling session.\u00a0 If more are needed simply add more as necessary.<\/p>\n

Now with the internal temperature reached comes a really important step….resting.\u00a0 Remove the brisket and wrap in butcher paper or aluminum foil and place in a cool dry place like your oven.\u00a0 Crack the door open just slightly and allow the brisket to rest for a minimum of 1 hour to 2 hours.\u00a0 After the resting period remove the brisket.<\/p>\n

With the brisket removed place on a cutting board or long tray.\u00a0 Take a sharp knife and cut across the brisket inspecting the smoke ring and the level of doneness throughout the first cuts.\u00a0 Continue slicing as desired until you have enough of the meat on your plate.<\/p>\n

Now comes the really good part.\u00a0 Taste the meat to see if you’ve achieved brisket nirvana.\u00a0 The meat should be amazingly tender with a wonderful peppery, salty, smoky taste.\u00a0 The end result should be absolute perfection.<\/p>\n

As for sides, we like potato salad, coleslaw, salsa, or Chimichurri sauce.\u00a0 Additional compliments are barbecue sauce, garlic bread, asparagus and a host of other items.<\/p>\n

We hope you’ve enjoyed this discussion and recipe for brisket for One or Two.\u00a0 If you don’t have your own dry rub for brisket or brisket sauce you can always get ours.\u00a0 We make lots of products and dry rubs and brisket sauce are among our specialties.\u00a0 Check out our selection of brisket sauces and dry rubs below.\u00a0 Add our special code 1707200910 at checkout and receive 10% automatically off your order.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Brisket making can be simple and easy or hard depending on the time and attention to detail that one pays.\u00a0 We’ve made a number of briskets over the years and while we can’t say that we are the Grand Champions, we can say that our brisket has been loved by hundreds of followers and friends.\u00a0 […]<\/p>\n","protected":false},"author":1,"featured_media":272364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[14541,5022,31571],"dealstore":[],"offerexpiration":[],"class_list":["post-272363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-brisket","tag-cook","tag-more"],"yoast_head":"\nHow To Cook Brisket for One or more.... - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=272363\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How To Cook Brisket for One or more.... - 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