Smoked Beef Brisket
From pkusmc 8 years agoIngredients
- 1 - 5-8 lb brisket, first cut (flat cut) shopping list
The Rub
- 2 T salt shopping list
- 2 T chili powder shopping list
- 1 tsp chipotle powder shopping list
- 2 T onion powder shopping list
- 1 T garlic powder shopping list
- 1 T black pepper shopping list
- 1 T celery seed shopping list
- 1 T paprika shopping list
- 1 T sugar shopping list
- 1 cup red wine shopping list
- Mesquite chips shopping list
How to make it
- I don't own a smoker, so I used my charcoal grill.
- Soak the mesquite wood chips in the wine
- Mix the ingredients for the rub and hand rub it into the meat...don't be shy with it
- On the grill, get a small amount of coals going and keep them off to one side of the grill
- When the coals are covered in ash add a small amount of the mesquite chips and place the beef brisket fat side up, away from the coals...indirect heat is a must for this.
- Place the lid on so that the vent is above the meat. This will help circulate the smoke by the beef giving it a great, smokey flavor
- Regulate the heat to stay between 200 and 225.
- If it gets too hot, open the lid, or slide it over a bit until the temp is where you want it
- Add a few coals every 30-60 minutes along with more mesquite chips each time
- Cook for 4-5 hours like this
- Remove from the heat and double wrap the brisket in aluminum foil and return to the grill
- Cook for an additional 2 hours keeping the temp at the 200-225 range
- Remove from the heat and allow to rest in the foil for about 30-45 minutes
- I served mine with baked beans, cole slaw and sautéed summer squash
- On the side I also had a deliciously tangy, spicy BBQ sauce...
- Good luck!
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