The long method JP's smoked, gas BBQ brisket

1Inspired by a tradition from the southern United States, JP of BBQ Quebec opts for at leadst 8 hours of slow cooking and relies on the smoking technique.

2Meat is best barbecued when cold so take it out of the refrigerator at the very last minute.

3With a good knife, remove the excess fat

4from the surface and sides of the meat (don’t remove all of it, because the fat enhances flavor and texture), especially the hard piece with a gelatinous texture. This step is important to ensure that the spices are in direct contact with the meat.

5Combine the beef broth, soy sauce and Worcestershire sauce. Using a syringe designed for this purpose, inject the mixture into the flesh, pricking it all the way to the center, "squaring" it with every inch until the meat is saturated with the sauce. The injection is used to increase the moisture content of the meat and to enhance its flavor.

6Coat the meat with a generous amount of spices (such as Montreal or Texas spice blend) to form a crust over the entire surface of the top of the brisket.

7Beyond the flavors they impart to the meat, spices play a key role in the preparation of the brisket. They form a crust on the surface that helps trap moisture inside the meat, making it more tender.

8Preheat the BBQ to 160°C (325°F).

9In a metal box, add wood chips (mesquite or any other essence to taste). Place it on the baffle (the metal part between the burner and the grill), at one end of the BBQ so that the meat is not placed directly on top. Wait for smoke to form.

10Place a large aluminum plate with high edges and a removable grid on top. You can buy this device, it’s called a Presto BBQ and it provides constant indirect heat. The meat is not placed directly on the barbecue grill, and will have less tendency to burn and dry out.

11Pour one beer or an equivalent amount of beef broth into the bottom of the baking sheet, increasing the humidity level in the BBQ and preventing the meat juice flowing there from burning and giving the meat a bitter taste.

12Place the brisket on the Presto BBQ grill and close the lid.

13Cook for 3 to 4 hours, checking for any chips left in the box. Add more as needed.

14When the internal temperature of the meat reaches 160°F, cover the meat with the lid of the Presto BBQ or a sheet of aluminum foil.

15Continue cooking for another 4 hours or until the meat thermometer reads 100°C (205°F).

16Remove the meat from the BBQ, cover it with aluminum foil and let it rest for at least an hour. This will allow it to melt the collagen in the meat and make it even softer and juicier.

17Cut into thin slices and serve.