Major Award Winning Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 to 14 lb. whole "packer trimmed" brisket "choice" grade or better
1/2 c. coarse kosher salt
1/4 c. ground Chimayo chile
1/3 c. black pepper
1/4 c. granulated garlic
2 tbsp celery seed
2 tsp cumin
1/2 c. beef broth
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Directions: |
Directions:Trim brisket of fat thiker than 1/8".
Mix all of the ingredients in a food processor or blender.
Generously rub ingredients into meat. As it cooks the rub should turn into a crust encapsulating the brisket. Let the brisket rest at room temperature for 2 hours.
Set your smoker or barbecue to cook at 250º with indirect heat.
An 8 to 14 pound brisket will cook for 14 to 18 hours.
Cook brisket until the internal temperature is 150º then reduce the temperature of the smoker to 225º. When the temperature reaches 185º begin checking for tenderness by inserting a fork and twisting. If the meat gives without much resistance you are done.
Wrap the meat in foil with the beef broth and let rest in a warm ice chest for 1 to 3 hours.
Slice the brisket against the grain.
Reserve the juice to brush on or dip later. |
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Number Of
Servings: |
Number Of
Servings:14 lb. will feed Oliver Clan |
Preparation
Time: |
Preparation
Time:24 hours |
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