Smoked Beef Brisket (GF) – Culinary Seasons

Smoked Brisket is synonymous with Texas BBQ, but how did that happen? Hearing the word brisket, many of you may know this cut of meat is a popular holiday meal for the Jewish culture. Served for Rosh Hashanah, Passover and Sabbath usually as a braised dish in the oven. I will come back tho this point.

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Brisket is a tougher cut of meat that requires a low and slow cooking technique. Either by braising or smoking, to a high internal temperature. At this point the meat breaks down so it isn’t chewy. It becomes a tender & juicy taking on the flavors it is cooked with. Brisket is also used for corned beef and cabbage as well as pastrami. Once again both of these dishes are either braised with seasoning or smoked with a heavy spiced crust different than brisket.

The cut of brisket is used around the world. Many countries including the United States, it is a cheaper cut of meat, partly because it is a tough cut compared to rib roast or other cut.

Asian countries braise brisket, then sliced and served in noodle dishes. But Northern Thailand has a dish called Suea Rong Hai translated means Crying Tiger Steak. The brisket is sliced thin 1/4″ and marinated for up to 4 hours. The marinade helps break down the meat and then grilled to medium rare. Served with a spicy dipping sauce and an ice cold beer. The meat is meant to be eaten hot off the grill. If it is not the meat cools down and it becomes tougher to chew.

There are several tales (no pun intended) why it is called the crying tiger. One is that, the meat, when cooking looks like tiger stripes as the fat begins to cook.

Another says, brisket is such a tough cut of meat that a tiger can’t chew it. So it makes him cry.

And the one I like. A tiger had killed a cow in the jungle. He had eaten so much that he could not eat any more. But he took one last bite out of the brisket and discovered that it was the best piece of meat. He was so full that he cried because he couldn’t eat anymore. Whatever story you believe there is probably some truth to all of them. The next brisket I get ahold of, I am going to cut some of the flat before I put it on the smoker and make this bar appetizer. Maybe I will wait until it is not winter outside to enjoy the cold beer.

But back to how does the Jewish culture and Texas BBQ come together? As Jewish immigrants made their way from Eastern Europe in the 1800s, many settled in Texas. During the early 1900s in Texas, Jewish delis were advertising brisket at a cheap price during holiday times.

It wasn’t until the 1950s, that a restaurant in Texas had started smoking the meat. Black’s Barbecue, claims to be the first restaurant to serve smoked brisket. From then on the art of smoking bbq meats has spread around the country. You can probably pick up some BBQ from a local restaurant in your area. But smoking one yourself gives you a great meal and leftovers to enjoy another day.

~ Prep Time does not include time in the refrigerator after rub is applied.~ Cooking Time is an estimate. I have had briskets finish around the 10 hour mark but some take longer.

~ Brisket Rub can be saved in an airtight container for later use if not all used.