ANNA MARIA ISLAND, Fla. — What’s the most important thing to know about cooking a brisket?

The internal temperature must reach 185 degrees.

Chef Ben Sato, gRub Tropical BBQ owner, is showing us how he cuts the fat away from a beef brisket.

“It’s pretty simple, just takes a little bit of patience,” he said.

You’ll end up taking off about 25% off your cut of meat.

“You’ll want to trim it down to about a quarter thickness of fat,” said Sato.

Next, Chef Sato coats it generously with seasoning.

“Our rub is basically our version of Adobo seasoning — turmeric, chili powder, paprika, salt and pepper and garlic powder,” said Sato.

Chef Sato says his time in south Florida contributed to the BBQ spot’s tropical theme. But as a local, the island called to his growing family home.

“I grew up here, so I wanted to move back home, be closer to my family,” said Sato.

After eight hours at 245 degrees, the brisket is ready.

“It’s when the fat starts to break down and it becomes tender," said Chef Sato.

gRub BBQ Sauce

8 oz. pinneapple juice
6 oz. rice wine vinegar
9 oz. brown sugar
5 oz. ketchup
3 oz. soy sauce
2 tbsp. cornstarch
2 tbsp. water

Method:
Add the first five ingredients in pot and bring to a boil.
Taste and add pepper and salt to your liking.
In a separtate bow, mix cornstarch and water.
This is a mix called a slurry.
To thicken the sauce, add the slurry in three stages.
Pour 1/3 of the mix, whisk and bring to a boil.