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Brisket tips & tricks from Black's Barbecue

(CBS News) Kent Black, third-generation pitmaster at Black's Barbecue in Lockhart, Texas -- which bills itself as the oldest continuously-owned family BBQ restaurant in the country -- offered "Sunday Morning" these tips and tricks for preparing BBQ:

First, you have to choose a high quality "prime" or "choice," ten to twelve pound brisket. Avoid the cheap, on-sale briskets at the grocery store. They will taste cheap and on-sale no matter what you do to them.

Don't put anything crazy on the brisket. Add Black's Barbecue Dry Rub to the brisket. For briskets only use two teaspoons of Black's Barbecue Dry Rub per one pound of raw meat. Rub the dry rub onto the top, bottom and all four sides of the brisket. Apply the Rub to the brisket and be sure to rub it into the meat fibers.

Then you've got to smoke the brisket over oak wood for ten to twelve hours at about 300 degrees on a pit with a firebox. No flames should be under the meat cause that is "grilling," and we want to Barbecue!

When you lay your brisket into the pit, you always want to put the fat side up (on top), so the fat juices can soak into the meat. Don't turn the brisket or poke it too much cause that lets out the briskets juices.

Don't rush the Brisket. Allow plenty of time for the brisket to cook and become tender. Remember, low and slow is the name of the game.

The brisket is ready when a temperature probe stuck into all parts of the meat pulls out smooth like a toothpick does when a cake is ready.

Keep on barbecueing!

For more info:

See more recipes from "Sunday Morning"'s 2013 "Food Issue"

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