THERE’S SOMETHING ALMOST MAGICAL ABOUT TRANSFORMING ONE OF THE TOUGHEST CUTS OF BEEF INTO TENDER, RICH, SMOKEY DELICIOUSNESS. DON’T BE INTIMIDATED – YOU DON’T HAVE TO BE A PITMASTER TO SMOKE A BRISKET TO BBQ PERFECTION!
It’s finally getting to that time of the year. Fire up those grills & smokers – it’s time to get outside & do some cooking!True BBQ is so AN art and in no manner am I master of it. i like BBQ – i like smoking – I’ll decision myself a “hands on” enthusiast .I picked up a stunning beef cut of meat on sale. the majority consider the value tag of an enormous hunk of meat and move into sticker shock. Really, though, after you calculate what percentage individuals are going to be fed from that 10+ pound hunk of meat you notice however very little you’re truly payment.
Depending wherever you reside, you may not have abundant of a cut of meat choice. It’s usually same to shop for grass fed beef or the most effective grade cut of meat, however there aren’t invariably decisions. I’m positive if you planned ahead, your butcher or merchandiser would be happy to order you a alternative cut of meat, however arrange I failed to. I went with a “USDA Select” cut of meat and it clad fantastic. There are “corned” briskets. You’re not reaching to wish that for smoking. cured briskets square measure brined – save the cured briskets for cabbage & potatoes or maybe a boeuf. I even have found smaller 3-4 pound items of “trimmed” cut of meat at my foodstuff. Sounds nice till you consider the value – they were averaging $30 usd. Eeeek – no thanks! very, I didn’t pay an excessive amount of a lot of for a full ten pound “packer” cut of meat.
When it involves smoking, temperature trumps. Use times as reference, however you’re keeping an eye fixed on the temperatures of your smoker and also the meat. There square measure plenty of things that may and can impact temporal order. Beginning temporary worker of meat, size of meat, your smoker & setup, outside temperature and also the quantity of times your jabbing around in your smoker square measure many common examples.
Hope you all love this Smoked BBQ Brisket recipe! Enjoy yourselves, your company and cooking out! I adore Heinz Kansas City BBQ Sauce and can’t wait to check out their whole line of regional BBQ sauces!
Click here Smoke bbq Beef Brisket for recipe!!
10 – 12 pound beef brisket
4 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon Hungarian paprika
1 tablespoon garlic powder
additional salt & pepper
Heinz Kansas City BBQ Sauce approx 2 – 3 tablespoons per slice of brisket
Additional supplies – charcoal wood chunks or chips, aluminum foil, digital thermometer
1. The day/night before:
2. Dress brisket. Trim fat down to about 1/4″. Remove any silverskin.
3. Mix together salt, pepper, paprika and garlic powder in a bowl.
4. Rub meat down with spice mixture.
5. Wrap brisket in saran wrap and refrigerate. Do this at least the night before – 24 hours prior.
6. The day of:
7. About an hour before smoking remove brisket from fridge and let rest at room temp.
8. About half an hour before cooking – get smoker going and up to temp. You want to cook at about 225°.
9. My smoker has a water pan so i fill that with a 50/50 mix of water & apple juice.
10. Sprinkle a bit of kosher salt and pepper on brisket.
11. When smoker reaches temp, throw brisket in, fat side down.
12. I start with a handful of soaked mesquite chunks and add a chunk every hour of cooking.
13. Smoke until brisket temp reaches about 150°-160° (approx 3 – 5 hours) Carefully remove brisket, wrap tightly in a few layers of aluminum foil, and return to smoker.
14. Continue to smoke at 225° until brisket reaches 195° – 205° (approx 4 -8 hours)
15. Remove brisket from smoker and rest for an hour before cutting.
16. Cut meat against the grain (pay attention – there’s two different muscles on a packer brisket – so the grain will run different directions on each side) Cut just before before serving.
17. Slather cut slices with LOTS of Heinz Kansas City BBQ Sauce, serve and enjoy. It doesn’t get much better than this 😉
19. Cooking times will vary greatly. Monitor smoker temp and meat temp – use a good digital thermometer.
20. Estimate about an hour smoking for every pound. Expect to add about 10-15 minutes to cook time every time you remove the lid off the smoker.
21. I use mesquite wood chunks for smoking – use whatever you prefer and follow bag instructions (soaking time etc) I added a handful of chunks when starting and added a chunk every hour until I wrapped the brisket in foil. After the brisket is wrapped, there is no need to add any more wood.
22. If you’re new to smoking you’ll find a wealth of information online. Spend a few hours researching & reading – it really makes all the difference!