Revolutionize Your BBQ: How to Cook Brisket on GMG Like a Pro

The smoky, tender, melt-in-your-mouth goodness of a perfectly cooked brisket is a culinary dream. But achieving that level of perfection requires patience, precision, and a little know-how. If you’re looking to elevate your brisket game and unlock the secrets of the GMG grill, you’ve come to the right place. This guide will walk you through every step, from selecting the right cut to achieving that coveted bark and achieving the perfect tenderness.

Choosing the Right Brisket

The first step to a delicious brisket is choosing the right cut. While there are two main types of brisket – point and **flat** – the most popular choice for home cooks is the point. This cut has a higher fat content, which translates to more flavor and tenderness.

Here’s what to look for when selecting your brisket:

• Marbling: Look for a brisket with good marbling, indicating a higher fat content. This will contribute to a juicier, more flavorful brisket.
• Color: Choose a brisket with a bright red color, avoiding any gray or brown spots.
• Fat Cap: A thick layer of fat on top of the brisket will help to keep it moist during cooking.

Preparing the Brisket for the GMG

Once you’ve chosen your brisket, it’s time to prepare it for the GMG. This involves trimming the fat and seasoning the meat.

Here’s how to prepare your brisket:

1. Trim the Fat: Trim the excess fat from the brisket, leaving a layer about ¼ inch thick. This will help to prevent the brisket from becoming overly greasy.
2. Seasoning: Season the brisket liberally with your favorite rub. A simple salt and pepper rub is a classic choice, but you can also experiment with more complex rubs that include paprika, garlic powder, onion powder, and chili powder.

Setting Up Your GMG for Brisket

Before you start cooking, you need to set up your GMG for low and slow cooking.

Here’s how to set up your GMG:

1. Preheat: Preheat your GMG to 225-250°F (107-121°C).
2. Wood: Choose a wood that complements the flavor of brisket. Hickory, mesquite, and oak are popular choices.
3. Water Pan: Fill the water pan with water to help maintain moisture and prevent the brisket from drying out.

Placing the Brisket on the GMG

Once your GMG is preheated and ready, it’s time to place the brisket on the grill.

Here’s how to place the brisket:

1. Fat Side Up: Place the brisket fat side up on the grill grate. This will help to render the fat and keep the brisket moist.
2. Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the brisket to monitor its internal temperature.

The Importance of Patience: The Cook

Now comes the most crucial part: the cook. This is where patience is key. Cooking brisket on a GMG is a slow and steady process that can take anywhere from 12 to 18 hours.

Here’s what to do during the cook:

1. Monitor the Temperature: Maintain a consistent temperature of 225-250°F (107-121°C) throughout the cook.
2. Don’t Open the Grill Frequently: Avoid opening the grill frequently, as this can cause the temperature to drop.
3. Spray with Apple Cider Vinegar: Every hour or so, spray the brisket with apple cider vinegar to help keep it moist and add a tangy flavor.
4. The Stall: You may notice the brisket’s temperature stall at around 160-170°F (71-77°C). This is normal and simply means the brisket is absorbing moisture and getting ready for the final stage of cooking.

The Wrap: Achieving Tenderness

Once the brisket reaches an internal temperature of around 160°F (71°C), it’s time to wrap it in butcher paper or aluminum foil. This will help to trap the moisture and accelerate the cooking process.

Here’s how to wrap the brisket:

1. Wrap Tightly: Wrap the brisket tightly in butcher paper or aluminum foil.
2. Return to GMG: Return the wrapped brisket to the GMG and continue cooking until it reaches an internal temperature of 200-205°F (93-96°C).

The Rest: The Final Touch

After the brisket reaches the desired internal temperature, it’s time to let it rest. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.

Here’s how to rest the brisket:

1. Wrap in a Towel: Wrap the brisket in a clean kitchen towel and place it in a cooler or insulated container.
2. Rest for at least 2 hours: Let the brisket rest for at least 2 hours, or even longer if possible.

Serving and Slicing

After the brisket has rested, it’s time to slice and serve.

Here’s how to slice the brisket:

1. Slice Against the Grain: Slice the brisket against the grain, creating thin, tender slices.
2. Serve: Serve the brisket with your favorite sides, such as mashed potatoes, baked beans, and coleslaw.

Time to Enjoy Your Masterpiece

You’ve done it! You’ve successfully cooked a brisket on your GMG. Now it’s time to enjoy the fruits of your labor. Take a bite and savor the smoky, tender, and flavorful masterpiece you’ve created.

Answers to Your Most Common Questions

Q: What is the best temperature to cook brisket on a GMG?

A: The ideal temperature for cooking brisket on a GMG is between 225-250°F (107-121°C). This low and slow cooking method helps to break down the tough connective tissues in the brisket, resulting in a tender and flavorful final product.

Q: How long does it take to cook a brisket on a GMG?

A: The cooking time for a brisket on a GMG can vary depending on the size and thickness of the brisket, but it typically takes between 12 to 18 hours.

Q: What kind of wood should I use for brisket on a GMG?

A: Hickory, mesquite, and oak are popular choices for smoking brisket. These woods impart a smoky flavor that complements the richness of the brisket.

Q: How do I know when my brisket is done?

A: The brisket is done when it reaches an internal temperature of 200-205°F (93-96°C). You can also check for tenderness by poking the brisket with a fork. If the fork slides in easily, the brisket is ready.

Q: What should I do if my brisket stalls?

A: If your brisket stalls, don’t panic! This is a normal part of the cooking process. Simply continue cooking at the same temperature and the brisket will eventually start to rise again. You can also try wrapping the brisket in butcher paper or aluminum foil to help accelerate the cooking process.