EXCELLENT SMOKED BRISKET

This recipe is best prepared a day ahead!


Let's start with the rub:

1/2 cup light brown sugar, firmly packed
1/2 cup salt (I prefer kosher salt)
4 Tbsp chili powder
2 Tbsp garlic powder
4 Tbsp black pepper
4 Tbsp dried mustard
2 Tbsp cumin
4 Tbsp paprika

This should be kept in a covered container in your pantry for your smoking/grilling season.


Begin by rubbing down your brisket with a light coating of mustard; coat with rub; wrap and refrigerate at least 12 hours.




And now for the mop:


In saucepan and over medium/low heat, add:

1/2 cup extra light olive oil

Add and start to saute but do not brown:
1 small onion, diced
3 cloves garlic, minced

Add immediately:
1 cup cider vinegar
½ cup Worcestershire sauce
1 can dark beer

Add:
1 Tsp freshly-ground black pepper
1 Tsp salt
1 Tbsp cayenne pepper
1 Tbsp mustard powder
1 Tsp cumin
Juice from 1 lemon


Simmer for 30 minutes -it is now ready to use.


Keep the mop over low heat while smoking the brisket; stirring every 15 minutes.

Wow, that sounds absolutely wonderful. Out tastes seem to be similar

What temp do you smoke your brisket at? How long do you leave it on the barbe

220 - 230F and until its done - depending on the size and shape

Briskets come in 3 different sizes. Whole briskets also called packers are the biggest and take the longest. Next are the flats and points, which are basically the packer cut along the fat line which runs diagonally through it. Obviuosley these are smaller than the whole.

Smoking a brisket is not something that you can time exactly. It's better to use temperature as a gauge to being done. Brisket is a very tough meat which needs long cook times at low temperatures to break down the connective tissue and collagen to yield a mouth watering piece of meat.

Here is what I do for brisket.

Briskets are not very forgiving if cooked wrong. However with a little effort you can master this tough cut of meat. All briskets are different and take different amounts of time. This is not something that you rush and plenty of time should be allowed I've had then done in 8 hrs and some that took close to 14 hrs.

My first step is to prepare the smoker. I use an offset type so you may have to adjust to suit your particular cooker. I load up the fire box with a mix of lump charcoal and wood chunks. I generally will use a mixture of mesquite and hickory, but oak is also a fine wood to use. Once the coals and wood are going well, I close it down and go inside to prepare the meat.

It's very easy. First give the brisket a good coating of worcestershire sauce and then liberally coat the entire outside with a good layer of rub. Place the brisket in the smoker and relax the hard part is done.

You want to smoke the brisket at around 220 -250°F. You may need to adjust your air vents and exhaust to maintain a steady temperature. Don't get overly worried about swings in temperature. Most smokers have high and low swings. In general it will take about an hour per pound for the brisket to reach 160°F. When it does wrap the brisket in a double layer of heavy duty foil and return it to the smoker. The brisket is done when it hits 190°F. At that point remove it from the smoker but keep it wrapped in the foil for at least one hour prior to serving. This will help the meat to re-absorb the juices which have collected in the foil. If you still have time before your guests are ready to eat, leave the brisket wrapped in the foil and cover with a towel and place inside an insulated cooler. This will keep the brisket at a safe temperature without risk of spoilage

Serving.
Slice the brisket thinly across the grain. It should melt in your mouth when you eat it. Serve with BBQ sauce on the side or enjoy it as is