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Special Smoked Brisket Recipe

Special Smoked Brisket Recipe

Friday, 5 June 2015 15:21:35 Europe/London

INGREDIENTS

  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons Spanish paprika
  • 2 tablespoons chili powder
  • 1 tablespoon celery salt
  • 1 tablespoon lemon pepper
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon cayenne pepper
  • 1 (5 to 8 pound) beef brisket (flat cut)
  • 4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
  • 1 cup apple juice
  • 1 1/2 cups BBQ sauce

 

METHOD

  1. Start by combining all the spices in a bowl and mix well.
  2. After mixing, pat the spice rub onto the meat, making sure it is heavily seasoned.
  3. Cover or wrap the brisket and let it sit at room temperature for up to an hour while getting the smoker or charcoal grill fired up
  4. The grill is ready when the charcoal has burnt to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
  5. When the grill has reached 200 to 225 F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
  6. Maintain a 200 to 225 degrees F cooking temperature inside the grill, adding coals every 2 hours or as necessary.
  7. Add wood chips and spray the brisket with apple juice every time you add new coals.
  8. When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer, remove it from the grill and double wrap in aluminium foil to keep the juices from leaking out.
  9. Return the brisket to the grill.
  10. After the brisket reaches an internal temperature of 190 degrees F, about another 1 to 2 hours later it will be cooked nice and tender.
  11. Lay to rest for 45 minutes before serving,
  12. Serve with delicious barbeque sauce.
Posted in Foodie News By

george hixson

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