Article By: www.HastyBake.com
In 1948, Grant Hastings produced the first Hasty-Bake Charcoal Oven. As one of the original manufacturers of the “backyard barbecue,” Hastings was a pioneer in the industry. Specifically, Hasty-Bake introduced the first portable unit, the first hooded unit, and a new method of cooking using indirect heat. Hastings’ design controlled the intensity of heat by using vents, a heat deflector, a ventless hood and an adjustable fire box, revolutionizing the method in which food was cooked. Visit Hasty-Bake on the web.
Hasty-Bake: Myers Brisket Recipe:
- 8-12 pound brisket
- Hasty Bake Rub (1 bottle)
- Italian dressing (large bottle)
- 2-cups beer or apple juice or cola
- Hasty-Bake Barbecue sauce
Ingredients Reserved for Baste:
- 3-4 tablespoons Hasty Bake Rub
- 1-cup Italian dressing
- 3-4 tablespoons Hasty Bake BBQ Sauce
- 2 cups Beer/cola/juice
- Heavy Duty Aluminum Foil
- Basting brush
- Basting bowl (any Stainless Steel bowl will work)
- Smoking wood of your choice soaked in water, fist sized chunks
- Remove hard fat from brisket. Soft fat will melt making juicy meat, while hard fat takes 12+ hours to cook away. If it feels hard cut it out. Flat brisket will NOT require trimming as it has had hard fat removed.
- Perforate/poke holes in meat with a fork about 1-inch apart to allow fat to escape and seasoning to penetrate.
- Heavily apply Italian dressing and massage it into the meat.
- Heavily apply Hasty Bake Rub and pat until entire brisket is covered.
- If cooking is to be done soon, allow brisket to set out for 1 hour. This allows it to warm up to room temperature and lessens the cooking time significantly.
- *****If brisket is to be cooked later, put it in a large plastic bag, (trash bags work for larger cuts), remove excess air, and seal the top. Place it in the refrigerator to store overnight. 1 hour before cook time and allow it to warm up before cooking.
- Start an indirect fire and heat the grill up to 200 to 225 degrees.
- Place brisket on grill FAT SIDE UP, to allow the juices to run down the meat. DO NOT OPEN THE LID FOR 1 HOUR-Use the vents to regulate the temperature. Usually the temperature will decrease when the food is first put on and then gradually rise back up.
- Add wood chunks, (1 to 2 fist size pieces will smoke for approximately 1 hr).
- Use the first hour to mix up the BASTE!
- The baste keeps the meat juicy on the outside as the inside slowly cooks. 2 cups beer or cola or apple juice 1-cup Italian dressing 3-4 tablespoons of Hasty Bake rub 3-4 tablespoons of Hasty Bake barbecue sauce that will be served with the brisket when finished. Anything else that sounds good, be creative!
- Mix all basting ingredients in a stainless steel bowl and allow to set until it reaches room temp or until needed. Cold baste will cool the brisket adding cooking time.
- After brisket has been on for 1 hour begin to baste every 15 to 20 minutes with the basting brush. Keep grill temperature between 200 and 225 degrees, add charcoal and wood as needed.
- Repeat basting for 2 to 3 hours, turning brisket is OK and may be necessary to keep the bottom moist.
- After 3-4 hours of TOTAL COOK TIME, use an internal meat thermometer to test the internal temperature. *Place thermometer in the thickest part of the meat into the middle.
- When an internal temperature of 160 165 is reached (it may take longer), remove the brisket from the grill and wrap it tightly in heavy-duty aluminum foil. *At this point I lightly brush bbq sauce over entire brisket, it ads flavor and stickiness!
- After the brisket has been wrapped in foil the temperature of the grill must not exceed 200 degrees. The sugar in the rub as well as sauce will burn at temperatures over 200 degrees.
- Place foil wrapped brisket back on the grill at 180-200 degrees for 1 additional hour. Check internal temperature with meat thermometer. At 185 degrees the brisket can be pulled off, unwrapped, and sliced. * For softer brisket for sandwiches continue to cook until internal temperature reaches 190+ degrees.