Smoked Brisket and/or Pork Shoulder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Whole Brisket or Pork Shoulder
Mustard
Dry Rub (see below)
Liquid for water pan - use water, wine citrus soda, fresh herbs, garlic onion or a combination of all
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Directions: |
Directions:I use and electric vertical water smoker.
lather meat with mustard
rub in the rub :
big daddy rub (enough for 1 brisket or pork butt; double or triple as needed)
1/2 cup paprika
1/3 cup black pepper
1/8 cup salt
1/4 cup chili powder
1/4 cup cumin
1/4 cup packed brown sugar
3 TBS sugar
2 TBS cayenne
1/8 cup corriander
1/4 cup garlic powder
1/4 cup onion powder
1/3 cup lemom pepper
wrap meet with plastic wrap
refrigerate for atleast 24 hours
plug in smoker
remove meat from plastic
add liquid to water pan
place meat in smoker
add chunks of mesquite, hickory wood, or a combination of these 2 or any others like apple, cherry, etc to the bottom where the coil is
Continue to add wood as need for next 4-6 hours
Then remove meat and wrap with foil and add back to smoker
Check liquid in water pan and add as needed
Smoke to internal temp of 180 degrees for sliceable meat or take it to 190 - 200 degrees for mouth watering pullable meat
when temp is achieved (usually 10 t0 12 hours) remove meat, keep foil on
wrap meat in a towel and place in a cooler (no ice) for 2-3 hours. (this step allows the juices to go back into the meat ) |
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Number Of
Servings: |
Number Of
Servings:alot |
Preparation
Time: |
Preparation
Time:see below |
Personal
Notes: |
Personal
Notes: you need time for this to work
24 hour for the rub in the fridge
10-12 hours for the smoke
2-3 hours to rest
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