Could not load chunk deliver_image on page recipes:print.
Dry Rub
In a small bowl combine all rub ingredients. Mix until well combined. Place brisket on a large tray and rub the meat with the dry rub. Apply a slight pressure while rubbing to gently tear the micro fibers of meat on the out side of brisket. Allow to marinate overnight if desired or prepare bbq for smoking.
Barbeque Smoker
Soak 1/3 of the wood chips in cool water for approximately 1 hour. Drain and mix with dry chips. Separate the chips into 3 and wrap in tin foil to create 3 packages of foil wrapped chips.. Poke holes in the smoke pouches using a fork.
Prepare the barbeque for indirect heat, place one side on high and the other side off. Place 1 smoke pouch over direct heat and wait for smoke. Once smoke is achieved reduce the heat to low (220°F).
Slow Smoked Beef Brisket with Rub and Marinade
Place the brisket over indirect heat and close lid. Allow to slowly smoke changing the smoke pouch when the smoke has dissipated. Approximately every hour.
Mop
In a small bowl whisk together all the marinade ingredients until well combined.
After about 4 hours start to mop the brisket. The meat should already have a spice crust around it. Mop every 45 minutes until the brisket is cooked to the temperature of 165°F. or approximately 6 hours. Use meat thermometer to find perfect temperature. Remove from the barbeque and cover with foil.
Allow meat to rest for 15 minutes before slicing.
Ensure you slice across the grain into thin slices.
Printed from Marinade.com on 05-24-2012.
© 2012, marinade.com. All rights reserved.