‘9 To 1 Style’ Brisket Recipe
BBQ road trip inspired brisket (puntborst), het ultieme icoon van de Texaanse BBQ. Geserveerd volgens de legendarische pitmaster Louis Mueller’s not so secret recipe met enkel zout en zwarte peper and a whole lot of smoke (240 gr).
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Ingredients
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Brisket
Cooking & finishing
Method
Brisket
- 1
Trim brisket
Trim excess hard fat from the point and flat while preserving an even 3–6 mm layer of fat across the deckle/fat cap to protect and baste the meat. Square the edges only where necessary so the brisket lies flat; leave some apron fat intact for flavor.
- 2
Prepare rub
Combine the kosher salt and coarsely ground black pepper in a bowl. Use a 50/50 ratio by weight; this recipe uses 120 g of each to produce the classic coarse bark associated with 9-to-1 brisket.
- 3
Apply rub
Pat the brisket dry with paper towels. Generously apply the salt-and-pepper mix to all surfaces, pressing it in so it adheres. Coat the fat cap and both sides of the flat and point evenly. Allow the seasoned brisket to rest uncovered in the refrigerator for 1–4 hours (or up to overnight) to help the rub adhere and form an initial pellicle.
Smoking & finishing
- 4
Prepare smoker
Preheat your offset smoker or pellet smoker to a steady 110–120°C (230–250°F). Place a water pan in the smoker to stabilize temperature and humidity; fill with about 500 ml water. Load the smoker with your chosen hardwood (post oak or oak is traditional; hickory adds more intensity). Aim for a clean, thin blue smoke rather than heavy, billowing smoke.
- 5
Initial smoke (the long 9 hours)
Place the brisket fat-side up on the smoker grate so heat and smoke circulate against the meat. Insert a probe thermometer into the thickest part of the flat, avoiding bone and heavy fat pockets. Smoke at 110–120°C, maintaining consistent temperature and a steady thin smoke. Every 45–60 minutes, check the smoker and replenish wood as needed; if the surface is drying, spritz the brisket lightly with water (not more than a few tablespoons at a time) to maintain moisture. Continue this unwrapped smoke until the internal temperature reaches approximately 70–75°C (160–167°F) — this stage is typically the longest portion of a 9-to-1 style cook.
- 6
The stall and wrap (the final 1 hour)
Once the brisket hits the 70–75°C mark and the bark has set, you may encounter the stall. To push through and retain moisture, wrap the brisket tightly in butcher paper (preferred) or double-layer aluminum foil. If using foil, add 250 ml beef broth or a few tablespoons of water inside the wrap to create steam. Return the wrapped brisket to the smoker and raise temperature slightly if desired to 120–135°C (250–275°F). Continue cooking until the internal temperature reaches 88–93°C (190–200°F) and the meat is probe-tender (the thermometer probe should slide in with very little resistance). This final wrapped period is typically around 1 hour but can vary by brisket size and smoker.
- 7
Resting
Remove the wrapped brisket from the smoker and place it in a cooler or insulated container. Let it rest for at least 1 hour, ideally 1.5–2 hours. If you used foil, you can open the foil briefly after 30–45 minutes to let the bark settle if desired, then re-seal for the remainder of the rest. Resting allows juices to redistribute and the connective tissue to relax, producing tender slices.
- 8
Slicing and serving
Unwrap the brisket and transfer to a cutting board. Separate the point and flat along the natural seam. Slice the flat against the grain into thin slices (about 5–7 mm thick). For the point, trim into thicker slices or pull into chunks for burnt ends. Serve warm with your choice of sauce on the side (Louis Mueller style is traditionally served without sauce, relying on salt, pepper and smoke).
- 9
Storage & reheating (optional)
Wrap leftover slices tightly in butcher paper or aluminum foil and refrigerate up to 4 days or freeze for longer storage. Reheat gently in a low oven (80–100°C) wrapped in foil with a little beef broth to maintain moisture until warmed through.