Smoked Brisket Recipe
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Category: |
Category: |
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Brisket |
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Ingredients: |
Ingredients: 1 Ea. Fresh beef Brisket
½ cup olive oil
½ cup soy sauce
¼ cup Beef Rub
⅛ cup Lawry's Seasoning salt
0,½,1 tsp cayenne powder
(I use 0 Cayenne if children are eating, 1/2 tsp if women are eating, and 1 tsp if all men)
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Directions: |
Directions:I try to buy 12 to 15 pound left side brisket. With the fat side down, on a left-handed brisket, with the narrow part closest to you, the point will curve to the right. I trim fat leaving no more than 1/8” of fat. Some places I remove until the muscle is showing because the fat will interfere with the rub. Remove the silver skin on meat side. Wash meat and pat dry with paper towel. Brush meat with soy sauce Rub all meat with olive oil (or spray oil on meat, oil will help beef rub develop flavor). I usually sprinkle Lawry seasoning salt on but is not necessary. Generously coat the meat with the Beef Rub I normally use ½ recipe for 1 brisket. Let the meat set for 2-24 hrs. with the rub on the meat. Smoke at 225 F for 5½ hours with Oak or pecan wood according to how much smoke flavor you desire. I always let my smoker heat up to cooking temperature by burning the first wood to coals before I add the meat. Smoke is not all the flavor but it is an important component. I put meat on with fat cap side up. Use water pan in smoker for moisture. Remove meat from smoke by wrapping in heavy aluminum foil and adding basting sauce. Alternatively you can finish cooking in an indoor oven "Cheating" is allowed as you should have enough smoke flavor. when you remove from smoke you can place in Roasting pan on wire rack and add the basting sauce in bottom of roaster cover and place in oven. Cook at 250 for 5-7½ additional hours. I test the meat with a meat thermometer until 205 F internal temperature is reached at thickest. I personally like it moist and tender but holding together Then remove meat from foil and return to smoker for 20-30 minutes to just dry off the outside of the meat. Then place into covered dish or foil cover with blanket to maintain heat and let rest for 1-3 hrs before cutting across grain. normally I rewrap in foil that I saved from cooking step then wrap in 2 clean bath towels and put in a cooler for 3 hrs This is important part if cut to early all fluid will drain and the meat will become dry. Also meat fibers runs in 2 directions so u must separate the different muscle groups to cut. All meat should be cut across grain so that it is not stringy |
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Basting Sauce |
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Ingredients: |
Ingredients: 6 oz beer.
6 oz Apple juice
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Directions: |
Directions:Mix together |
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Personal
Notes: |
Personal
Notes: try not go to sleep and let the meat get too much smoke.
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